Tiramisu recipe with 6 eggs. Tiramisu, a classic recipe at home

The Italian dessert "Tiramisu" is known in different countries. Perhaps the classic Tiramisu has become so popular due to its exquisite taste and delicate texture. No wonder its name in translation means - lift me up, lift me up. Thanks to its nutrients, Tiramisu is a high-calorie dessert, but it can restore strength and uplift your mood.
There is no exact data on its origin, there are various versions. However, there is only one classic tiramisu recipe. It consists of: Mascarpone cheese, Savoyardi cookies, chicken eggs, coffee, sugar and cocoa powder. Of course, many have already begun to replace some ingredients with more affordable ones. For example, instead of cookies, a biscuit is used, instead of Mascarpone cheese, cottage cheese curds. But the result is no longer a classic Tiramisu - its taste is very different from the original. But I will tell you a recipe according to which homemade classic tiramisu will come out like a real Italian dessert, which is served in the most expensive restaurants.

Ingredients:

Cookies "Savoyardi" - -200-220 g
Mascarpone (cream cheese) - 250 g
Chicken eggs - 3 pcs.
Sugar - 100-120 g
Ground coffee - 1 tbsp. lies.
Hot water - 250 ml
Cognac - 30 ml
Cocoa powder for sprinkling.

Additionally, you will need a form 25x25x6cm

Tiramisu recipe at home

1. Brew coffee or pour boiling water over ground coffee and leave to cool. Add cognac to the cooled coffee - it will give the dessert an unusual taste. Tip: You can do without cognac or use Marsala (wine).

2. Separate the whites from the yolks. Beat the whites with a part of the sugar with a mixer until a stable mass forms. Set the beaten egg whites aside.

3. Separately, beat the yolks with the rest of the sugar until it is completely dissolved. As a result, the mass will turn white a little.

4. Add Mascarpone cheese to the yolk mass and mix.

5. Beat the mixture until smooth, but do not overmix.

6. Add whipped whites to the resulting mass in three doses, each time gently mixing the contents with movements from top to bottom.

7. The finished cream should be airy and homogeneous. You can refrigerate for a few minutes, covered with cling film.

8. When the coffee has cooled down and the cream is ready, you can start assembling the cake. Alternately, quickly dip each cookie into the coffee. Tip: Savoiardi is a very delicate cookie, so don't keep it in coffee for a long time - it will get soggy. Enough 2-3 seconds.

9. Place the cookies tightly in a mold, forming a layer - a cake.

10. Lubricate the resulting layer of cookies with a part of the cream (1/2). Align well.

11. Then repeat the cookie layer again, stacking the Savoiardi cookies tightly.

12. Transfer the rest of the cream into a pastry bag with an asterisk nozzle. Decorate the top of the cake with cream. Put the finished cake in the refrigerator for several hours so that the cream freezes a little. Tip: the surface of the cake does not have to be decorated with “peaks”, you can simply smooth the cream over the entire surface.

13. Before serving, powder the surface of the cake with cocoa powder.

14. Serve homemade classic Tiramisu immediately (from the refrigerator) with a cup of coffee.
Enjoy your meal!

Now you know how to cook classic tiramisu at home.

Exquisite delicacy. This is an Italian, very popular dessert in the world. "Tiramisu" translates as "lift me up", literally tira - pull, mi - me, su - up, and if these three Italian words are entered into the Google translator, it will turn out “pulls me to”. And these words are the best fit for this dessert!

Required Ingredients:

Savoiardi cookies - 2 packs (48 pieces)
5 yolks
powdered sugar - 100 g
Mascarpone cheese - 250 g
whipping cream 33% - 250 g
Baileys liqueur - 25-30 ml
Espresso coffee - 2 large cups
cocoa powder or grated chocolate

The Tiramisu cake needs to be made the day before serving as it needs to be refrigerated for one night.
First you need to brew strong espresso coffee. 3 tsp ground coffee + 1 tsp sugar to 1 glass of water. Brew coffee, strain and leave to cool while we prepare the dessert cream.
We put a bowl on the "water bath". Pour powdered sugar into it and lay out 5 yolks.
Stir and, stirring constantly, heat the yolk mixture for 5 minutes. She should thicken up a bit. We remove and cool.
Beat the cooled yolk mass as it should. Add mascarpone cheese and beat again.
We add Baileys liqueur, which is great for this dessert. It gives a subtle pleasant aroma and enhances the creamy taste of the dessert. Mix thoroughly.
Separately, beat the chilled cream until a stable foam is obtained.
We combine the creamy yolk mass with whipped cream.
The cream is ready.
Let's start building the cake. We take the form in which we will prepare the Tiramisu cake. A springform pan works best for this. I have a form with a diameter of 23 cm. Half-dip the Savoyardi cookies into the cooled coffee and put the first layer into the form. If you did not find Savoyardi cookies in stores, you can bake biscuit cakes and cut into strips. And if you want to bake these cookies yourself, then at the end of this recipe it is suggested savoiardi cookie recipe. It is quite simple. In a form of this size, 36-38 cookies are needed per cake. For finishing on the sides - 10-12 pieces.
Fill cookies with cream.
Sprinkle heavily with cocoa powder.
The next layer of cookies.
And again cream and cocoa. The third layer of cookies with coffee and the third layer of cream.
Cover the cake with cling film and place in the refrigerator overnight.
The next morning, "remove" the wall of the form and proceed to decorate the cake.
Dust the top of the cake with cocoa powder. If necessary, brush the sides of the cake with fresh whipped cream. But usually there is enough cream on the sides to attach the cookies. Attach the cookie halves to the edge of the cake. You can decorate with powdered sugar on top if you have a stencil, which, however, can be easily cut out of paper.
Before serving, the Tiramisu cake should be stored in the refrigerator. Serve dessert "Tiramisu" with hot coffee.

The recipe is given for 10 people, that's how many guests came to us on October 9 on the Day of the creation of our family. My husband and I lived together for 35 years, and on this occasion, the people closest to us came to congratulate us. And how not to treat people close to us with a delicious dessert!

We will need:

Mascarpone cheese -500 gr
savoiardi cookies (lady's fingers) - 250 gr
espresso coffee or black ground coffee - 300 - 350 ml
eggs (fresh) - 6 pcs
sugar - 150 gr (6 tablespoons)
cocoa - powder - 3 - 4 tbsp. spoons
cognac - 1-2 tbsp. spoons (or liquor, or Marsala wine, or rum)

Cooking:

Brew espresso coffee. To do this, place finely ground coffee beans in a cezve and pour cold water over them. Brew coffee over very low heat, without bringing it to a boil. As soon as the foam begins to rise, this is a signal that the coffee is ready and it is time to remove it from the heat.
Pour hot coffee into a cup, pour a little sugar, mix and cool. Then strain it through cheesecloth so that no grains of coffee get into the dessert.
You can brew strong coffee in a geyser coffee maker. This is how my husband made coffee for me for tiramisu.
When the coffee has cooled, add cognac to it, or whatever is listed above. Since not all of us drink alcohol, and there will be children at the table, I poured out some of the coffee and did not add cognac to it. Tiramisu is delicious without any alcohol.
They also add almond syrup, just a couple of drops, but unfortunately, I don’t have such a syrup! They say that when you add syrup, tiramisu tastes like Amaretto was added.
Prepare two clean, completely dry containers. Wash the eggs with soap and dry with a paper towel.
Only fresh eggs should be used for making tiramisu! Since we will prepare the cream from raw eggs, it is necessary to wash them in order to protect ourselves from salmonella infection.
To find out if an egg is fresh, shake it. If inside you can hear the liquid flopping, then the egg is no longer the very first freshness. It is better to refuse such eggs in the preparation of dessert!
Sometimes quail eggs are used instead of chicken eggs. They are not susceptible to infection and it is safe to cook from them. The proportion is as follows: 1 chicken egg - 4.5 quail, that is, 6 chicken - 27 quail.
Separate the whites from the yolks, and place the whites in one of the prepared containers, and the yolks in the other. At the same time, you need to try to separate the proteins in such a way that not a single drop of yolk gets into them.
It is convenient to separate the eggs by splitting them into two halves. And shifting the yolk from one half of the shell to the other, and slightly tilting it at the same time, all the protein will flow down under the influence of gravity.
Add sugar to the yolks and beat everything together with a mixer until a homogeneous thick mass, almost white. At the same time, grains of sugar should not remain in it.
It is because of this that powdered sugar is sometimes used for churning. To do this, grind the indicated amount of sugar, that is, 150 g, into powder, after which we beat the yolks with it.
Here we have such a dense and thick mass.
Then add half the Mascarpone cheese first (I have one jar of 250 gr). As I said, the cheese I use is the Galbani brand. This cheese is really good, and has never let me down with any of the recipes in which I have used it.
Gently mix the mixture from top to bottom with a spatula. Then add another half, and also mix everything.
Beat egg whites with a mixer. At first, we begin to shoot down not at a very high speed. As soon as a lush foam with an abundance of bubbles appears, and this happens quite quickly, we increase the speed. Whisk the whites until a fairly thick, but at the same time airy protein mass.
When the cup is tilted from side to side, the finished mass does not fall off to either side. And stable peaks are formed on the surface, which do not fall.
Put the proteins to the yolk mass, or vice versa (there is no significant difference), and mix gently from top to bottom. It is advisable to use a wooden or silicone spatula, or, in extreme cases, a spoon. We no longer use a whisk and even more so a mixer.
It is important for us to keep the airiness of the cream. And this lightness is given just by whipped proteins, in which we observed an abundance of bubbles. Therefore, it is important to mix gently, and simply shift the layers from top to bottom.
For the same reason, in no case, do not mix the contents in a circle.
When both masses are mixed, you can begin to collect tiramisu in molds or bowls. It is desirable that they be transparent. This is necessary in order to enjoy not only the taste, but also the look of a wonderful dessert.
Quickly dip a savoiardi stick in coffee with the side on which powdered sugar was sprinkled. It is not necessary to keep the cookies in coffee for a long time. It is enough just to dip a little, and even then not all the cookies, but only half with powder. If the cookie stick is large, it can be broken off as much as needed.
Lay out the first layer of cookies. It takes about 3.5 sticks per serving. That is, we put 1-1.5 pieces down, and, accordingly, leave 1.5-2 on the second layer.
Next, put a layer of air cream on the cookies. You can lightly tap the mold on the table, or shake it slightly so that the cream sits better on the cookies.
Then lay out the second layer of cookies. And then more cream.
Cover the molds prepared in this way with cling film and refrigerate. At least 3 hours. But of course, the longer the tiramisu stays in the refrigerator, the better the cookies will be soaked with cream and the dessert will be tastier.
It is best to keep the dessert in the refrigerator for at least 10-12 hours, and even better for a day.
Before serving, remove the film from the molds, and generously sprinkle the top layer with cocoa powder. For a uniform and neat coating, it is better to use a small sieve.

Ingredients:

two teaspoons of coffee (instant or fine grinding);
two tea spoons of sugar;
two hundred milliliters of boiling water;
four chicken eggs;
four tablespoons of powdered sugar;
five hundred grams of mascarpone cheese;
twenty-four savoiardi biscuits;
one tablespoon of cocoa;
fifty milliliters plus one teaspoon of cognac or liquor.

Cooking:

First of all, let's prepare the impregnation. In a suitable container, mix two teaspoons of coffee and sugar, pour in boiling water. Stir gently and wait for the liquid to cool. Be sure to strain if using ground coffee.
When the coffee has cooled down, pour in the liqueur or cognac. Stir. Everything, the impregnation is ready.
We proceed to the preparation of the cream. It is very important to wash the eggs before you start working with them, as they will not be further cooked. Then separate the yolks from the whites.
Pour powdered sugar (four tablespoons) to the yolks and beat with a mixer. You should get a white and thickened mass.
Add mascarpone and a teaspoon of liqueur to the mass. Whip it all up again. The cream is ready. Deviating from the classics, you can add whipped cream to the cream (from two hundred to five hundred milliliters).
Prepare the savoiardi biscuits. For the cake, you will need twenty-four pieces. If you took a package that contains thirteen or fifteen pieces, then take two at once. Usually these cookies are smaller, so the prepared cream and impregnation will be enough for them.
Let's start laying out the cake. Take a dish with a recess (this will make it easier to store the cake). Dip each cookie in the frosting, but be careful not to use too much or the cake will be very crumbly.
Lay it in the form with impregnation down.
Lubricate the lined cookies with half of the prepared cream.
Lay out the second layer in the same way.
Lubricate the cake with the remaining cream, smoothing it well.
Using a spatula, spread the cream on the sides of the cookies.
Immediately put the "Tiramisu" in the refrigerator for five hours. Before serving, sprinkle the top of the cake with cocoa using a tea strainer.
That's it, Tiramisu is ready. To decorate the cake, you can run the tines of a fork across the surface and you will get small streaks. Enjoy your meal!

For a cake that can be prepared at home, both store-bought biscuit cakes and those that you can bake yourself will fit.

Tiramisu, in addition to 350 g of biscuit, will require you to have more products such as:

330 g mascarpone;
2 proteins;
200 ml of water;
2 bananas;
five st. spoons of powdered sugar;
dessert spoon of coffee and 40 ml of caramel sauce.

How to cook Tiramisu in your own kitchen:

Brew coffee with water.
Sweeten the drink to taste and refrigerate.
Place the egg whites in the freezer for a few minutes and beat with powdered sugar until fluffy.
Stir the mascarpone with a spatula and combine with whipped proteins.
Soak biscuit cakes with coffee solution.
Put the first cake on a tray, apply a thick layer of cream on it, lay thin circles of bananas. Cover with a second cake and also brush with cream and put bananas.
Cover the top of the cake with the rest of the curd cream and sprinkle with cocoa powder. The final touch is caramel sauce, apply it in chaotic lines.
Tiramisu should soak in a cool place for several hours, but for now, be patient and do other things.

Make a tender and delicious cake at home and serve it with chocolate shavings.

In order for the cake to turn out, you must have:

half a glass of sugar;
3 eggs;
20 g cocoa;
0.1 kg of flour and half a teaspoon of baking powder for dough.
The cream consists of:
eight tablespoons of powdered sugar;
200 ml of heavy cream and 0.3 kg of sour milk cheese.

To prepare Tiramisu means to bake a biscuit first:

Separate the yolks and beat them with ½ sugar.
Hold the egg whites for a few minutes in the freezer and beat with the other half of the granulated sugar.
Pour cocoa and flour into the yolks.
Enter the protein foam and mix gently.
Bake a biscuit cake, cool and divide into two parts (see photo).
Whip the cream, adding powdered sugar at the end. Grind cottage cheese and mix with cream. Soak the cakes with cold coffee and smear each of them with cream when you stack the Tiramisu.
Sprinkle the top of the cake with cocoa. Before cutting this Tiramisu into portions, put it in the refrigerator and keep it cool for 2-3 hours.

Of course, try to find a replacement for him. For your information, fatty sour-milk cheese is excellent, which must be squeezed out and drained of excess whey before use.

So, the list of ingredients for Tiramisu, which can be prepared at home:

5 eggs;
half a kilogram of cottage cheese;
a full glass of powdered sugar;
5 st. spoons of milk;
200 ml cream;
160 g flour;
dessert spoon of instant coffee;
180 g of granulated sugar + 3 large spoons for soaking cakes.
For decoration, you will need cocoa powder.

Biscuit recipe:

Beat 4 eggs in a blender without separating them into whites and yolks.
Pour in the sugar and beat until you get an airy mass of a pale yellow hue. To do this, you need to leave the blender on for 10 minutes.
Gradually add flour. If you are unsure if the tiramisu dough will rise well in the oven, add a teaspoon of baking powder.
Lay a sheet of parchment of a suitable size on the bottom of the baking sheet. Pour the dough and send the cake to bake in a hot oven. No need to brown it, just enough to make it the color of ripe wheat.
Take the Tiramisu out of the pan with the paper and invert onto a wire rack. Cool down.
Trim the edges, cut the cake in half.

Tiramisu cream recipe step by step:

Pour half a glass of powder into the cottage cheese and beat thoroughly with a mixer.
Pour in the milk.
In a separate bowl, beat the cream with the remaining powdered sugar until fluffy.
Combine the curd and cream mixture, mix.
For impregnation, brew coffee and dilute granulated sugar in it. Soak the cakes with the cooled impregnation and fold one by one, smearing with curd cream.

The original Italian cake tiramisu won the hearts of millions. In a short time, the recipe has spread all over the planet and firmly settled in the restaurants of cities. Italian chefs unanimously say that the true value of a dish can only be known in their country, to some extent they are right. However, this does not mean at all that it is impossible to repeat the technology that is close to the original recipe. There is a certain composition of the cake, which has remained unchanged for many years.

What is tiramisu made of

Black coffee. The variety of custard used in cakes has not yet been established. Italians do not reveal their secret, they collect coffee of all kinds and different degrees of roasting. The main thing is that it be freshly brewed, strong, without the addition of impurities.
Savoyardi. To prepare tiramisu, you need to purchase special cookies, but they are not so easy to get, especially in small towns. Most experienced housewives make their own saquoiardi to save money and time spent searching.
Marsala. Wine that is prepared in sunny Italy on the shores of Sicily. The drink belongs to expensive components and is not sold in all cities. For this reason, it can be replaced with any other alcohol suitable for baking.
Mascarpone. The product belongs to soft type cheeses, in consistency it resembles a dense custard. The cheese is made from the milk of elite cows living on the Apennine Peninsula. By and large, the ingredient can be replaced with a similar air mass.

In addition to the above components, chicken eggs, granulated sugar, cocoa powder are added to tiramisu. Ingredients are calculated based on the total mass of the dessert and a specific recipe.

Classic tiramisu recipe

cookies "Savoyardi" - 17 pcs.
cheese "Mascarpone" - 240 gr.
chicken egg - 2 pcs.
granulated sugar - 50 gr.
black coffee (freshly brewed) - 200 ml.
confectionery liqueur (strong) - 20 gr.
cocoa powder for decoration (can be replaced with grated chocolate)

Divide the granulated sugar into 2 equal parts (25 g each), separate the chicken protein from the yolk. Place the whites in the refrigerator for half an hour, at this time, rub the yolks with half the sugar. When the protein has cooled, beat it with granulated sugar.
Mix both compositions into one mass, beat with a mixer for 10 minutes (with a whisk 2 times longer). At the end of the period, add the cheese, rub it with a fork, and then continue to beat with a mixer. The mixture should be thick and homogeneous.
Cool the brewed coffee to room temperature, pour cognac or confectionery liqueur into it.
Prepare the container in which the cake will be cooked, dip the cookies in coffee entirely, then line the bottom of the bowl with them. Since Saquoiardi dissolves in a short time, carry out the procedure quickly so that the coffee does not turn into jelly.
After you lay out the first row of cookies, pour the finished whipped cream on top of it. Line the cookies with the next layer again, pour over the cream mass on top. You should end up with 4 layers.
Sprinkle the top of the cake with grated dark chocolate or spray with cocoa powder. Place in the refrigerator for 5 hours so that the mass is completely soaked.

Serve tiramisu according to the original recipe with coffee, tea or alcoholic drinks (wine, cognac, whiskey, martini).

In most cases, many girls get scared when they calculate the approximate cost of the ingredients according to the original recipe, and this is not surprising. The composition comes out so expensive that the desire to experiment disappears in an instant. It’s easier to visit your favorite restaurant and order a piece of tiramisu from them. To avoid unnecessary expenses and start cooking, it is enough to replace some ingredients with similar taste, but more affordable prices.

Replacing Mascarpone Cheese
If you do not live in a large city, it is unlikely that you will be able to get such a rare type of cheese. Besides, it's not necessary.

You can replace mascarpone with natural fat sour cream. Before adding to the rest of the ingredients, it must be beaten with a mixer until a dense consistency (the duration of the procedure varies from 10 to 20 minutes).
In the baby food section you will find curd mass with a maximum fat content threshold, it is also suitable for tiramisu. The main feature of this move is that you need to add less granulated sugar so that the cake does not turn out cloying.
The next option is the easiest: get a pack of fatty cottage cheese (preferably homemade), rub it with powdered sugar with a fork. After that, add a little sour cream and send the composition to the blender for 3 minutes.

It is important to understand that it is difficult to distinguish tiramisu with real mascarpone from its similar variants. If you are not experienced as a taster, there is nothing to worry about. Many seedy restaurants serve Italian cakes with homemade cheese, cheating as if they were original ingredients.

Replacing Savoiardi cookies
In most cases, to make tiramisu, you need to buy special cookies, which, like everything else, are difficult to get. Homemade baking will help solve the problem, it is in no way inferior to the finished product. Savoyardi is made from biscuit dough, so it will not be difficult to find an analogy. Choose your favorite recipe and start the procedure.

Classics of the genre
The method is good because it is the simplest of all possible recipes. It is suitable for people who doubt their culinary abilities or use a previously untested oven.

wheat flour - 110 gr.
granulated sugar - 120 gr.
chicken egg - 4 pcs.
starch (corn, potato) - 45 gr.

Separate the whites from the yolks, put them in different containers. Pour 50 gr. into a bowl with proteins. granulated sugar and starch, beat with a whisk. Mix the rest of the sugar (70 gr.) To the yolks, also whisk.
Let both compositions stand for about 10 minutes, then process each mass with a mixer and combine with each other. In the end, you should get a whipped dense dough, which must be transferred to a pastry bag.
Preheat the oven to 180 degrees, line a baking sheet with foil or baking paper. Using a simple device, squeeze out strips of dough, place to bake in the oven.

diet cookies

rye flour - 240 gr.
chicken egg - 4 pcs.
powdered sugar - 80 gr.
baking powder for dough - 5 gr.

Separate the yolks from the proteins, beat each component with a mixer separately from each other. Sift flour, combine it with baking powder for dough.
Stir the loose mixture to the yolks, add half of the whipped mass of proteins there. Thoroughly beat the composition with a mixer so that it rises several times. As soon as this happens, add the second part of the protein mixture and raise it again with a mixer.
At the end of the manipulations, send the dough to the refrigerator for a quarter of an hour, at this time proceed to other preparations.
Line a baking sheet with baking paper or foil (in this case, grease it with butter), preheat the oven to 200-210 degrees.
Take out the dough, scoop it up with a spoon and spread it on a baking sheet in the form of sticks (Twix chocolate). Bake until crusty, cooking time varies from 15 to 30 minutes.

lemon biscuits
To this day, Italians make their own tiramisu cookies using this recipe.

flour of the highest grade - 130 gr.
quail egg - 6 pcs.
granulated sugar - 125 gr.
lemon juice - 30 ml.

Separate the whites from the yolks, put them in the refrigerator for half an hour. At the end of the period, add lemon juice and 60 gr. granulated sugar, beat with a mixer for 10 minutes.
Add the second half of sugar (65 gr.) to the yolks, first rub with a fork, then raise with a mixer. The crystals should completely dissolve.
Once the sugar has melted, add the protein mixture to it and beat well again. Sift the flour, start adding it slowly.
Break up the lumps with a fork. When the mass becomes wet, move it to a blender or bring it to a smooth consistency with a mixer.
Preheat the oven to 190 degrees, lay parchment paper or baking foil on a baking sheet. Lay out the dough with chopsticks, wait for the cookies to be ready. As a rule, the duration of baking is about a quarter of an hour.

Important! It is not necessary to spread the dough with chopsticks, you can pour it on a baking sheet, and after cooking, cut it into pieces of the same size with a knife. In this case, it is necessary to put a ready-made biscuit in water or lay a wet towel under the baking sheet so that the cookies easily leave.

If for some reason you do not eat chicken and quail eggs, exclude this product from the recipe. Many cooks prepare tiramisu according to this principle, while the taste sensations do not change.

thick cream (fat content from 22%) - 120 ml.
condensed milk with sugar - 60 gr.
mascarpone - 260 gr.
savoiardi cookies (or homemade) - 16 pcs.
black coffee (strong) - 180 ml.
grated chocolate (bitter) for decoration

Combine heavy cream, condensed milk and mascarpone cheese in one mass, beat first with a fork and then with a mixer for 10 minutes.
Leave the coffee to cool to 30-35 degrees, after that start dipping cookies into it and putting it into a container.
By analogy with the original recipe, alternate layers: first savoiardi, then cream, then again cookies and cream again.
When you make the last creamy layer, sprinkle it on top with cocoa powder or bitter grated chocolate.
Put the cake in the refrigerator for 4-5 hours, serve chilled. Garnish with a fresh mint leaf if desired.

If you plan to cook tiramisu for a large company, start the procedure in advance. The exposure time, which is necessary for the impregnation of the cake, starts from 4 hours. Keep the dessert in the refrigerator overnight if possible.
It is not necessary to whip the cream to a thick consistency. If something doesn't work out for you, don't be discouraged. Transfer the liquid cream with the stacked cookies to the bowl and eat it with a dessert fork / spoon.
After the cookies are soaked, the tiramisu needs to be cut into pieces. In order not to damage the structure and preserve the aesthetic appearance of the dish, moisten the knife before each new stroke.

There is one classic tiramisu recipe that is considered fundamental. It contains only original and expensive ingredients that are not sold in every city. Replace components with similar ones, cook them yourself, keep the proportions.

Video: tiramisu dessert recipe

Everyone is familiar with the popular tiramisu dessert, which consists of savoiardi cookies, the most delicate cream with mascarpone and obligatory coffee impregnation. You can see the classic recipe for this delicacy, and today we will prepare a cake based on the popular Italian dessert.

We take a standard biscuit as a basis, soak it with a fragrant mixture of strong coffee and liquor, and then add a cream based on yolks, cream and cream cheese. We will decorate the dessert with cocoa powder on top and get a cake a la "Tiramisu" at home.

Ingredients:

For the biscuit:

eggs - 6 pcs.;
cocoa powder - 20 g;
flour - 100 g;
sugar - 180 g;
starch - 35 g;
butter - 35 g;
vanilla sugar - 2 teaspoons;
baking powder - 1 teaspoon.

For impregnation:

finely ground coffee - 2 teaspoons;
water - 200 ml;
coffee liqueur - 50 ml.

For cream:

egg yolks - 5 pcs.;
powdered sugar - 100 g;
mascarpone - 250 g;
cream 35% - 200 ml;
sugar - 30 g.

For decor:

cream 35% - 200 ml;
cream thickener - 1 sachet;
cocoa powder - 1-2 tbsp. spoons.

Cake "Tiramisu" recipe at home with a photo

How to make tiramisu sponge cake

We place the egg whites in a spacious, always perfectly dry and clean bowl (do not allow the yolk to get into the protein mass!). Beat, gradually adding half a serving of sugar, until thickened. To check readiness, tilt and gradually turn the bowl over. If the mass remains completely motionless, the proteins are whipped to the desired consistency. If the mixture slides along the walls of the dishes, we continue to work with the mixer.
Add vanilla sugar and the second part of granulated sugar to the yolks. Whip for about 5 minutes. The yolk mass should thicken and brighten greatly.
We mix the yolks in small portions to the whites with movements from the bottom up.
Separately combine starch, flour, cocoa and baking powder. Sift over the egg mixture in batches, mixing in the dry mixture thoroughly each time. We work with gentle movements from the bottom up from the edge of the bowl to the center. It is extremely important not to upset the dough!
When all the flour mixture is completely mixed into the dough, pour in the cooled melted butter along the edge of the bowl. Mix from bottom to top until smooth.
At the bottom of a detachable form with a diameter of 22 cm we put a circle of parchment, do not grease the sides. We fill the container with lush dough and send it to the preheated oven. We bake a biscuit for about 30 minutes (temperature - 180 degrees). We check readiness with a match / toothpick.
We turn the form with a biscuit and put it on two bowls. Leave until cool. In this way we will prevent the possible settling of the top of the biscuit.
Coffee impregnation for the Tiramisu cake recipe
Ideally, espresso should be used to impregnate Tiramisu, but if there is no coffee machine at home, strong coffee brewed in a Turk is quite suitable. For 2 teaspoons of coffee powder - 200 ml of water. We filter the finished drink, getting rid of the sediment. Cool and mix with coffee liqueur.
Cream for cake "Tiramisu" recipe
Mix egg yolks with powdered sugar. Actively stirring, keep the mixture in a "water bath" for about 5 minutes (fire - medium). The liquid in the lower bowl should not touch the bottom of the bowl of yolks.
Remove the yolk mixture from the stove and beat thoroughly until the cream acquires a dense texture.
We take the mascarpone out of the refrigerator in advance so that the cheese softens slightly and becomes more “pliable”. Cool the beaten yolks completely. We combine mascarpone and yolk cream, stirring the mass until smooth. You can lightly beat the cream with a mixer, but only at the lowest speed and not for long (mascarpone can exfoliate from active whipping).
Separately, beat the cream with sugar until thick. In small portions, add the cream to the cream, mix until smooth.
How to form a tiramisu cake
We remove the biscuit from the mold, first we go through the blade of the knife along the sides. We divide the pastry into three cakes. We wash and wipe the detachable board of the form (in which the biscuit was baked), place it on a large plate, lay the walls with parchment. We lower the lower cake into the container, carefully water it with impregnation.
We apply a plentiful layer of cream, level.
Next, lay out the second cake, soak and grease with cream. Pour the last cake with coffee impregnation and lay on top. Lubricate with the rest of the cream. We send the Tiramisu cake to the refrigerator for at least 4 hours, and preferably at night.
Remove the detachable board from the soaked cake and carefully remove the parchment. Whip the cream together with the thickening powder until a stable mass. We shift the creamy mass into a pastry bag and apply to the surface of the cake using a curly nozzle.
Sprinkle the surface of the cake with cocoa powder through a fine sieve.

Cake based on "Tiramisu" is ready! Enjoy your meal!

Choose the best tested recipes for tiramisu with mascarpone on an interesting online page of the site. Try variations of creams based on eggs, cream, sour cream and cottage cheese. Enjoy the variety of tastes of savoiardi with various liqueurs, brandy, cognac. Give a unique palette of flavors with nuts, cinnamon, berries. Get real pleasure from the famous delicacy!

The composition of the correct Italian tiramisu includes two obligatory components - biscuit porous savoiardi cookies and delicate, inimitable mascarpone cheese. In the absence of mascarpone, it is allowed to replace it with fatty and very fresh cottage cheese or such varieties of cheese as Buko, Philadelphia.

The five most commonly used ingredients in mascarpone tiramisu recipes are:

Interesting recipe:
1. Prepare unsweetened coffee in advance. Cool, pour in liquor (brandy or cognac)
2. In a steam bath, beat the yolks with half the powdered sugar with a mixer.
3. Allow to cool, carefully add parts of mascarpone, stirring until smooth.
4. Beat egg whites with the rest of the powdered sugar until stiff peaks form.
5. Mix both cream parts.
6. Dip Savoyardi in liquor and coffee impregnation, lay in a layer in a fairly deep mold.
7. Cover with cream, moistened cookies again, then cream. You can collect such 3 or 4 layers, but the final one must certainly be a cream.
8. Sprinkle the collected tiramisu with cocoa. Leave in the refrigerator for 3-5 hours.

Five of the fastest mascarpone tiramisu recipes:

Helpful Hints:
. Instead of cocoa, tiramisu can be sprinkled with coffee, grated chocolate, garnished with nuts and fruits.
. To beautifully cut an Italian dessert, you need to moisten the knife with water. The filling does not stick to a wet blade.
. If tiramisu is intended for children, then instead of alcoholic impregnation, soak the savoiardi in a milkshake, sweet juice or liquid chocolate.

Tiramisu recipe with 6 eggs. Tiramisu, a classic recipe at home

Ingredients:

Tiramisu recipe at home

What is tiramisu made of

Classic tiramisu recipe

Video: tiramisu dessert recipe

Cake "Tiramisu" recipe at home with a photo

How to make tiramisu sponge cake

Coffee impregnation for the Tiramisu cake recipe

Cream for cake "Tiramisu" recipe

How to form a tiramisu cake

The five most commonly used ingredients in mascarpone tiramisu recipes are:

Five of the fastest mascarpone tiramisu recipes: