Today I propose to start cooking tiramisu. This delicious dessert came to us from Italy and very quickly won the hearts of the sweet tooth. Like any other dish, it exists in various variations. However, there is a classic recipe by which this dessert was originally prepared. We will start our review with it. Tiramisu cookies are typically used by Savoyardi.

Classic tiramisu cake

It is this classic tiramisu served in fine restaurants in Italy. Making it at home is not as difficult as it might seem.

You will need:

• 300 gr Savoiardi cookies
• 80 gr sugar
• 300 gr mascarpone
• 3 eggs
• 3 art. cocoa spoons
• a pinch of salt
• 500 ml brewed coffee with sugar

Cooking:

Delicious homemade tiramisu recipe

Making tiramisu dessert at home is quite simple. Special knowledge of confectionery art is not required. The main operations are mixing and whipping. It is important that there are no raw eggs in this recipe. With such an amazing cake, you can pamper your loved ones not only on holidays, but also for the usual tea party. A form measuring 23x32 centimeters with high sides is suitable.

You will need:

• 10 egg yolks
• 50 ml cream 33%
• 50 gr mascarpone
• 45 savoiardi cookies
• 400 ml brewed coffee
• 200 gr powdered sugar
• 40 gr cocoa powder
• 20 ml Baileys liqueur
• 20 gr dark chocolate

Cooking:

1. Mix the yolks with the powdered sugar homogeneous mass.
2. We bet on water bath, warm up for 10 minutes, stirring constantly with a whisk.
3. Cool the resulting cream in a container with cold water don't forget to stir.
4. Beat the cooled mass until thick and white.
5. Gradually add mascarpone.
6. Beat with a mixer at minimum speed.
7. Add liqueur and continue whisking.
8. In a separate bowl, whip the cream until soft peaks form.
9. Combine cream with yolk cream, mix thoroughly.
10. We cover the bottom of the mold with a thin layer of cream, level it.
11. Dip cookies one at a time cold coffee, put on cream.
12. Sprinkle the pastry layer with grated chocolate or cocoa.
13. We put half of the cream, put the cookies dipped in coffee on top.
14. We impose the remaining cream, cover the form with a film, put in the refrigerator for 6 hours.
15. Sprinkle the cake thickly with cocoa. You can start drinking tea.

Tiramisu without eggs with cream and mascarpone

This dessert can be made hastily. The main thing is that it does not contain eggs, which will please those who are afraid of eating eggs without heat treatment. The taste of the dessert due to the absence of this ingredient does not suffer at all. So I advise you to prepare homemade tiramisu and see how delicious it is. Recipe with photos and step by step, accompanied by recommendations.

You will need:

• 35 savoiardi cookies
• 500 gr mascarpone
• 120 gr powdered sugar
• 250 gr cream 33%
• 300 ml boiling water
• 2 tbsp. spoons of instant coffee
• 50 ml liqueur

Cooking:

1. Dissolve coffee in boiling water, stir, add liquor, set to cool.
2. Whip the chilled cream into a thick mass.
3. Combine cream with cheese, add powdered sugar, mix, beat with a mixer until a smooth homogeneous mass is obtained.
4. Dip the cookies in cold coffee, put them in a dense layer.
5. Spread half of the cream on top, spread evenly.
6. We spread the second layer of cookies and the remaining cream.
7. Level the top of the cake, cover with cling film, send to the refrigerator for 12 hours.
8. Sprinkle generously with cocoa powder and serve.

Tiramisu with mascarpone cheese and vanilla cookies

This recipe will help out those who could not find Savoyardi cookies in stores. It turns out that it is quite possible to do without it. Tiramisu will be no less tasty if we use the usual vanilla cookies. Moreover, all the required ingredients are present in it. We only replace cookies.

You will need:

• 8 egg yolks
• 290 gr sugar
• 90 ml water
• 1 teaspoon vanilla essence
• 50 gr mascarpone
• 40 ml cream 33%
• 200 ml brewed strong coffee
• 50 gr cocoa powder
• 200 gr square vanilla cookies

Cooking:

1. With a mixer at low speed, beat the yolks.
2. In a small saucepan, mix sugar with water, put on fire, bring to a boil, stirring constantly. Cook until thickened.
3. Pour the syrup in a thin stream into the beaten yolks, increase the speed of the mixer and beat until a light thick mass is obtained, set aside to cool.
4. Whip the cream to soft peaks.
5. The cheese removed from the refrigerator in advance is gradually introduced into the egg mass, stirring all the time.
6. Add whipped cream, mix gently.
7. Wet the cookies in cold coffee and lay them in a layer in a mold.
8. Put a layer of cream on top.
9. Alternate three more layers of cookies and cream.
10. Cover the cake with cling film and place in the refrigerator overnight.
11. Dust the tiramisu generously with cocoa powder before serving.

Tiramisu with savoiardi cognac and mascarpone cheese

You will need:

• 250 gr mascarpone cheese
• 3 eggs
• 120 gr powdered sugar
• 20 savoiardi cookies
• 30 ml cognac
• 300 ml brewed coffee
• 40 gr cocoa powder
• a pinch of salt

Cooking:

1. Separate the yolks from the whites.
2. Beat the yolks with half the powdered sugar, heat in a water bath until thickened, cool.
3. We enter into egg mixture cheese, stir.
4. Beat egg whites with salt, gradually add sugar.
5. Squirrels are introduced into the cheese mass in small portions, mix gently.
6. Add cognac to cold coffee.
7. Dip cookies one at a time in coffee, put them in a layer in a mold, cover with half the cream on top, sprinkle with cocoa.
8. We spread the second layer of cookies dipped in coffee, cover with the remaining cream, level, sprinkle with cocoa.
9. We send the cake for 12 hours in the refrigerator.

Bonus: homemade savoiardi cookies for Italian tiramisu

Using this recipe at home, you will be able to bake these mysterious savoiardi cookies, without which you will not get real italian tiramisu. Having learned how to bake it, you will always be ready to treat your loved ones and guests with this amazing dessert. You will see that it is not difficult to cook it at all. Follow the included step by step instructions and photos to get the perfect cookie.

You will need:

• 2 egg yolks
• 3 egg whites
• 150 gr sugar
• 150 gr flour

Cooking:

1. Whip the whites with a mixer until a thick foam is obtained.
2. Gradually add sugar, beat, add the yolks one at a time, continuing to beat.
3. Pour the flour into the egg mass through a sieve, mix gently.
4. We shift the dough into a pastry bag or a regular plastic bag with a cut off corner.
5. Line a baking sheet with baking paper.
6. Squeeze out the dough on a baking sheet in the form of sticks.
7. Bake at 190 degrees for about 10 minutes.
8. We stand for several minutes in an open oven.

The cookies turned out soft and crumbly. From this amount of ingredients, 35-37 pieces come out.

Delicate creamy Italian tiramisu with cream and cheese

The cake according to this recipe is somewhat different from tiramisu with mascarpone. But it is just as close to Italian and also insanely delicious. Only some ingredients and cooking process have been changed. But, as always, everything is very simple. You will spend no more than half an hour to get this wonderful cake.

You will need:

• 250 gr Violetta cream cheese
• 4 fresh chicken eggs
• 250 gr cream
• 300 gr Savoiardi cookies
• 4 tbsp. spoons of powdered sugar
• glass of brewed coffee
• 2 tbsp. spoons of rum
• 40 gr cocoa

Cooking:

1. Separate the whites from the yolks.
2. Beat the yolks with powdered sugar, add a little rum.
3. Add cream cheese to egg yolks, stir.
4. Whip the cream to stiff peaks.
5. Combine the cream and yolk mass, mix gently.
6. We cover the bottom of the mold with a thin layer of cream.
7. Dip cookies in cold coffee and spread on a creamy layer.
8. Cover with half of the remaining cream, level.
9. We spread the second layer of cookies soaked in coffee, cover with cream.
10. Smooth the surface of the tiramisu, sprinkle generously with cocoa.
11. We put the tiramisu cake in the refrigerator for 8 hours.

Anniversary cookie tiramisu

This cake is based on the Jubilee cookie, which is crumbly and tender, and, therefore, we will get an equally delicious dessert. After all, it also contains mascarpone and all necessary ingredients. If the cake is intended for children, you do not need to add cognac.

You will need:

• 40 gr cookies "Jubilee"
• 250 gr mascarpone cheese
• 200 ml cream 33%
• 2 tbsp. spoons of natural ground coffee
• 50 gr cocoa
• 1 st. a spoonful of cognac
• 100 gr powdered sugar

Cooking:

1. Brew coffee in 250 ml of water, cool, add cognac.
2. Whip the cream with powdered sugar until firm.
3. Mix cream with cheese.
4. Wet the cookies in coffee, put them on the bottom of the mold.
5. Spread some of the cream on top.
6. In the same way we make the following layers.
7. Smooth the top layer of the cream, sprinkle with cocoa.
8. We remove the cake in the refrigerator for the night.

As you have already seen, tiramisu is prepared quite quickly. Now you can constantly pamper your loved ones with this delicious dessert. And I have plenty more in stock delicious recipes for lovers of sweets. See you soon.

cake recipes

1 h 20 min

275 kcal

4.4/5 (5)

Kitchen appliances and utensils: detachable cake pan, large baking sheet, parchment paper, saucepan, several bowls, cake dish, sieve, baking bag, tablespoons and teaspoons, knife, measuring cup and whisk, mixer.

Italian cake "Tiramisu" considered by many to be one of the most gentle and delicious desserts, but laborious and time consuming a large number of time in preparation. My mother, being in Italy last year, was able to refute this statement upon her return, as a friend of the Italian chef had several recommendations fast food various cakes, including Tiramisu, classic recipes suitable for home environments. One of them contains advice not to be afraid of difficulties in any case, since making this treat is no more difficult than baking your usual cakes, if you use imagination and confidence.

Prepare a springform cake tin with a diameter of 28-30 cm and a large baking sheet, parchment paper, a saucepan from 600 ml, several large bowls 400–800 ml (including one glass bowl), a wide cake dish, a sieve, a baking bag (you can also take a strong plastic bag with a cut corner), tablespoons and teaspoons, a knife, a measuring bowl and whisk. Also prepare a mixer, as you will have to beat a lot and hard.

You will need

Cookies "Savoyardi"

The classic Tiramisu cake is made only from cookies "Savoyardi"(“Ladyfingers”), so it is highly recommended not to use another, even very similar cookie. Cookies "Savoyardi" can be bought ready-made, or you can bake it yourself.

Remember that making cookies is not at all e complex and the end result will surprise you.

Tiramisu

• 350 - 400 g mascarpone;
• 130 g of sugar;
• 350 ml of the fattest cream;

• 120 ml sweet dessert wine;
• 5 pieces. egg yolks.

Assembly

• 1/2 st. the strongest coffee.

Decoration

• 80 g cocoa.

Mascarpone curd cheese, which is part of the cream, is required to be used as the main ingredient if you do not want to make a standard dessert at home instead of the Tiramisu cake. Also, be sure to wash the eggs in warm water before cooking.

The sequence of preparation of the cake "Tiramisu"

Cookies for the base of the cake

To prevent your cookies from toasting, but only from drying out, keep the oven temperature at a constant level and often look into it to check the color level of the products. Ready "fingers" have pale cream color.

Cream for Tiramisu cake - a universal recipe

The colder the cream is, the better your cake will harden. My mom usually puts a bowl of cream on ice wrapped in a plastic bag and then puts it all in the fridge.

Cake assembly

The Tiramisu cake prepared according to this recipe does not need gelatin, since the filling is curd cream with mascarpone cheese - excellent freezes in the refrigerator without any additional components.

Decor and decoration

Pour cocoa into a sieve and sprinkle the cake well above.

Many people ask themselves: how to additionally decorate the Tiramisu cake? The point is that this classic dessert does not need in other decors, since such traditional decorations such as marmalade or chocolate can only worsen the taste of your fragile creation, so additional decorations are not necessary.

Video step by step cooking cake "Tiramisu"

You can see the recipe for the Tiramisu cake at home in detail in this video:

Finally, let me suggest a few more examples of recipes that will definitely not disappoint you, as they can be prepared at home and without wasting time, for example, for a birthday.

We tell you how to cook Tiramisu at home is easy and tasty. Super tasty. By the way, even beginners can cope with the preparation of this Italian dessert, because it does not need to be baked or decorated with complex compositions. All you need is to buy the right products and follow our step by step recipe.

Is it possible to cook Tiramisu at home as tasty as in a restaurant? Our answer is yes. Most likely, it will turn out even tastier!

Ingredients for 8 servings

For Savoiardi Cookie Impregnation Syrup:

• Water - 1 glass;
• Sugar - 2 tbsp. spoons;
• Kahlua liqueur or any other coffee liqueur. If there is no liquor, you can use brandy or dark rum - 2 tbsp. spoons;
• Instant coffee - 1.5-2 teaspoons to taste.

For Sabayon cream:

• Large egg yolks - 6 pcs;
• Mascarpone cheese - about 230 g;
• Sugar - 3/4 cup;
• Kahlua liqueur or dark rum - 3 tbsp. spoons (no more than 60 g);
• Heavy cream - 1 cup;
• Vanilla extract - 1 tsp (can be replaced with 15 grams vanilla sugar or 0.5 grams of vanilla powder).

To create dessert layers:

• Cookies Savoyardi - 200 g;
• Cocoa powder or chocolate chips for sprinkling.

Crockery and tools:

• Baking dish measuring 20 × 20 cm;
• 4 liter saucepan or bowl;
• A medium-sized saucepan or bowl (it should be heat resistant);
• Corolla (preferably large);
• Mixer (stationary or manual);
• Silicone spatula.

Step by step recipe

Step 1. Making Syrup for Savoiardi Cookies. Pour water into a small saucepan, then dissolve sugar in it and bring to a boil over medium heat. Next, pour the solution into a small bowl, add coffee liqueur and instant coffee to it. Set the bowl aside to allow the solution to cool while preparing the Sabayon cream.

Step 2. We prepare a water bath and yolks for Sabayon cream. First, let's prepare a water bath. It is needed in order to slightly warm the beaten eggs, but not overheat (after all, we need a Sabayon, not an omelet). So, pick up any bowl of heat-resistant material that could be installed on the pan as shown in the photo below. Pour enough water into the pan so that its surface does not reach the bottom of the upper bowl by about 4 cm. This gap is needed for steam circulation. After trying on the top bowl, set it aside, but for now, bring the water in a saucepan to a boil over medium heat.

While the water is heating, in the prepared bowl, stir the egg yolks together with the sugar until smooth with a whisk (do not beat yet).

Step 3. Cooking Sabayon. Place the bowl of egg yolks and sugar over a saucepan of simmering water and start whisking the mixture with a whisk/hand mixer. Do this for about 10 minutes. That is, until the cream becomes light, thick and doubles in volume. Next, add Kalua liqueur to the mixture and whisk it again until the liquor is completely dissolved. Voila! Sabayon is ready!

Step 4. Cool the Sabayon, beat the mascarpone and cream. Remove the bowl of Sabayon from the pot of simmering water and leave to cool completely (at least 10 minutes!). In the meantime, beat the mascarpone in a large bowl (preferably with a mixer). This should be done for about 1 minute - just to soften the cheese. Next, add the cream and beat the mixture again at medium speed until soft peaks form (about 5 minutes). Finally, add vanilla extract (or equivalent) and mix the mixture well at low speed.

Step 5. Mix the creamy mixture with the Sabayon cream. In a bowl with cold (!) Sabayon, add the creamy mixture. This should be done gradually, adding 1/3 of the mixture at a time and gently mixing the cream with a spatula.

• The sabayon must be completely cool, otherwise the creamy mixture will separate and melt.

Step 6. Lay out the Tiramisu in layers. Holding one Savoiardi cookie in each hand at the same time and quickly (literally 1-3 seconds) dip them in the chilled coffee syrup that we prepared at the very beginning. Try not to overcook the cookies in the syrup, as they soak very quickly and can get soggy. Place the cookies in a 20x20 cm baking dish next to each other. Continue dipping the cookies and arranging them in a row until the whole shape is filled (if necessary, Savoyardi can be broken in half). Coat the first cookie layer with half of the sabayon mixture. Next, lay out the second layer of dessert: first the remaining Savoyardi sticks, then the Sabayon cream. Finally, smooth the surface of the cream with a spatula or knife.

Step 7 Refrigerate Tiramisu for 8-24 hours. Chill the tiramisu in the refrigerator for 8-24 hours to soften the cookies and the Sabayon mixture to firm up enough for future cutting.

• 8 hours of refrigeration is the minimum. But if possible, try to keep the Tiramisu in the refrigerator longer. Ideally all 24 hours.

Step 8 Cover Tiramisu with chocolate and serve. Sprinkle cocoa powder (through a strainer as shown in the photo below) or chocolate chips onto the surface of the Tiramisu just before serving the dessert. Hooray! Almost done! Cut the Tiramisu into even and even squares with a sharp knife and serve.

Important Notes:

• It is generally accepted that original Tiramisu prepared only with Marsala wine. However, as practice shows, it can be successfully replaced with any alcohol that you like. In Tiramisu, we like coffee liqueur or dark rum the most.
• Often tiramisu recipes involve making homemade savoiardis. We insist not to waste time on this and buy ready-made cookies in the nearest store. Firstly, it is more convenient, and secondly, it is more reliable. After all, it is extremely important that the cookies are as dry as possible. To achieve this at home is quite difficult. Honestly, Tiramisu with ready-made Savoiardi tastes no worse than with homemade ones.
6 average rating: 5,00 out of 5)

Recipes for making cakes at home with photos

40 minutes

378 kcal

4.98/5 (42)

exquisite italian dessert Tiramisu is famous all over the world these days. This gentle, airy and weightless delicacy has an aristocratic origin.

But not everyone has the opportunity to get to sunny Italy to fully enjoy an exotic masterpiece, so I will tell you how to cook tiramisu at home.

Overseas sweetness has several cooking options, and I have long set myself the goal of understanding its intricacies. My sister, a skilled culinary amateur, advised me to start my experiment with classic tiramisu and introduced me to excellent recipe which she uses. And I am happy to share these skills with you.

The main ingredients are mascarpone cheese and savoiardi biscuits, which can be bought at any supermarket in the city. Of course, they are somewhat expensive, but since we have undertaken to perform a real Italian masterpiece, let's not deviate from the intended classical style.

There is an opinion that if tiramisu is cut with a knife, then it is not tiramisu! It is applied only with a spoon. And, as a rule, having brewed in the refrigerator, the next day it tastes even better.

Inventory and kitchen appliances: preparation form: mixer, bowls, sieve, tablespoon, silicone spatula, pastry bag with nozzle.

Choosing the shape is at your own discretion, depending on how you are going to serve this dessert on the table, cut it or not, and how many guests you want to treat your delicious tiramisu. I chose a shape large enough to be able to cut into six pieces, because everyone at home will want to try the delicacy.

Required Products

The ingredients are:

This is the cookie you need for tiramisu.

• cocoa powder

Features of product selection

When choosing cocoa for tiramisu, give preference to what is intended for making chocolate fondant, rather than baking. If you save money and buy cheaper cocoa, which is put into the dough just for color, then, enjoying your curd creation, you will reproach yourself for it, because this cocoa is much inferior to its “relative” in taste and aroma.

Story

I propose to digress a little from our main activity and plunge into the distant history of creating a wonderful multi-layered dessert. It turns out that the first portion of the famous delicacy was prepared in northern Italy at the end of the 17th century.

Initially, in a rush to create a completely new dish, Sienese chefs, wanting to please the high-ranking Archduke Cosimo III de Medici, who arrived on a visit from Tuscany, showed their imagination and created the newest sweet dish, which they called the Duke's soup.

The then-famous “sweet tooth” De Medici liked the treat, and he emptied the plate to the last spoon, and took the recipe with him to Florence. There, the know-how was appreciated by the poets, sculptors and artists who worked at that time in the city of arts.

Since then, the recipe has spread throughout Italy and gained incredible popularity, it was called tira mi su, which means “cheer me up” or “cheer me up”.

There is also an unofficial version, according to which it is believed that the dish was created quite recently. It follows from it that tiramisu was invented only because of the habit of dipping stale cookies in coffee, and later for the sake of palatability and interest tried it with mascarpone, even later they began to add liquor and chocolate.

How to cook at home: a step by step recipe

So that those who get acquainted with the tiramisu option do not get bored, we use a recipe with photo images.

We have all the important ingredients and tools at the ready, so I propose to proceed directly to the most interesting part - the recipe for our tiramisu, moreover, in detail and step by step:
1. We take eggs, separate the proteins from the yolks.

2. Now you need to beat the whites into a strong foam.

When the protein is broken and only foam is visible, you can add one or two tablespoons of powdered sugar, but it’s not worth it anymore, there are only two proteins. We figured out the protein, now you need to leave it aside for a while and do the yolks.
3. Beat the yolks a little too. Then add three tablespoons of powdered sugar and grind thoroughly to get a delicate creamy texture.

4. The turn of mascarpone cheese has come. It is very soft, but it should be crushed a little with a spoon and thoroughly mixed with the yolk until smooth. Next, beat the resulting mass a little with a mixer so that it becomes fluffy.

If you still decide to replace mascarpone cheese for some reason, go to the market and choose the freshest heavy cream. Or use cottage cheese, ground to a homogeneous mixture with powdered sugar. And there is another option - kaymak cheese.

5. Now whipped protein is back in the game. We put a couple of spoons on the egg-cheese mass and gently mix with a wooden or silicone spatula.

See how soft and airy the cream turned out to be. Can't be put into words. Let's put it aside for a while and take care of the savoiardi biscuits.
6. We put a bowl of chilled water in front of us. natural coffee. Preferably strong.
7. Finally, the turn came to the famous cookie. Tiramisu is always prepared with savoiardi cookies, this is its basis and almost main ingredient, of course, after the mascarpone cheese. Our recipe says 100 grams, I got only 12 pieces. With one hand we take a tablespoon, with the other a cookie and carefully place it in a bowl of coffee, count to three and quickly transfer it to the prepared form.

Replace budget option savoiardi cookies are undesirable, but also possible. Of course, a little more hassle, but the costs will not be so significant. We are talking about replacing your own biscuit cake approximately 1 cm high. The advantage of this option: you will be 100% sure of its quality.

8. When half of the cookies fit snugly into the mold, remember about the cream and carefully spread it on top so that it covers like a duvet flour product. Then, on this appetizing design, we put another layer of coffee-soaked cookies, on top, too, cream, but with a thinner ball, so that it can be decorated.

How to decorate and present beautifully

By the way, about decorations. Please note that the cream that covers the top of the dessert is like a blank sheet of paper on which you can depict any beauty that your soul desires.

But personally, today I will not shy away from the recipe presented to me and will do everything according to the rules. So, classic version design:

We take a cooking bag, make an incision and insert a special mold (it can be absolutely any, just round, with cuts, etc.)

• Put the rest of the cream in this form.
• Release the air from the bag itself by putting all the cream there. .
• Now from the bag we decorate the surface with simple small cones, tightly pressed against each other.

• Now it's time for the cocoa. You can take any sieve, the one that is suitable for flour, I think, every housewife in the house has it. Sprinkle the sweet dish evenly over the top.

My gorgeous tiramisu cake is ready. Turns out it's not hard at all! Very fast, simple, tasty, and most importantly, delicious!

• Never stir the egg and cheese mass with metal tools, it can settle or leak - only wood, plastic or silicone.
• When you dip cookies in chilled coffee, be sure to count to three exactly, otherwise the savoiardi will absorb too much coffee and become soggy, respectively, not so tasty.
• A nozzle for decorating products with cream cones can be easily bought for little money, it comes with the cooking package itself. But if suddenly you don’t have it, you can take a regular bag without handles, cut off the edge, and (voila!) The homemade nozzle is ready.
• Use a large sieve to sift the cocoa onto the cake, the powder layer is very even and much prettier.

video recipe

There is a wonderful video where they talk in great detail about the tiramisu recipe step by step. It’s one thing to read even a sorted version, it’s quite another to see everything with your own eyes, especially since the cooking technology is similar to my recipe, and the nice girl in the video tells everything very intelligibly. So I recommend watching.

Invitation to discussion and possible improvements

I really like my own choice, but I understand that any hostess who also loves this dish will probably say the same thing. Diversity is the key to excellence. So I'm happy to explore other options.

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

1. The Tiramisu cake needs to be made the day before serving as it needs to be refrigerated for one night.
2. 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.
3. We put a bowl on the "water bath". Pour powdered sugar into it and lay out 5 yolks.
4. Stir and, stirring constantly, heat the yolk mixture for 5 minutes. She should thicken up a bit. We remove and cool.
5. Beat the cooled yolk mass as it should. Add mascarpone cheese and beat again.
6. We add Baileys liqueur, which is great for this dessert. It gives a subtle pleasant aroma and enhances creamy taste dessert. Mix thoroughly.
7. Separately, beat the chilled cream until a stable foam is obtained.
8. We combine the creamy yolk mass with whipped cream.
9. The cream is ready.
10. 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.
11. Fill cookies with cream.
12. Sprinkle heavily with cocoa powder.
13. The next layer of cookies.
14. And again cream and cocoa. The third layer of cookies with coffee and the third layer of cream.
15. Covering the cake cling film and put in the refrigerator overnight.
16. The next morning, "remove" the wall of the form and proceed to decorate the cake.
17. 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.
18. 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 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:

1. 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.
2. 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.
3. You can brew strong coffee in a geyser coffee maker. This is how my husband made coffee for me for tiramisu.
4. 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.
5. 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.
6. Prepare two clean, completely dry containers. Wash the eggs with soap and dry with a paper towel.
7. To prepare tiramisu, use only fresh eggs! Since we will prepare the cream from raw eggs, it is necessary to wash them in order to protect yourself from infection with salmonella.
8. 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!
9. 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: 1 egg-4.5 quail, that is, 6 chicken - 27 quail.
10. 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.
11. 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.
12. 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.
13. 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.
14. Here we have such a dense and thick mass.
15. 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.
16. Gently mix the mixture from top to bottom with a spatula. Then add another half, and also mix everything.
17. 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.
18. 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.
19. 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.
20. 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.
21. For the same reason, in no case, do not mix the contents in a circle.
22. 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.
23. 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.
24. 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.
25. Next, put a layer on the cookies air cream. You can lightly tap the mold on the table, or shake it slightly so that the cream sits better on the cookies.
26. Then lay out the second layer of cookies. And then more cream.
27. 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.
28. It is best to keep the dessert in the refrigerator for at least 10-12 hours, and even better for a day.
29. 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:

1. 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.
2. When the coffee has cooled down, pour in the liqueur or cognac. Stir. Everything, the impregnation is ready.
3. 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.
4. Pour powdered sugar (four tablespoons) to the yolks and beat with a mixer. You should get a white and thickened mass.
5. 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).
6. 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.
7. 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.
8. Lay it in the form with impregnation down.
9. Lubricate the lined cookies with half of the prepared cream.
10. Lay out the second layer in the same way.
11. Lubricate the cake with the remaining cream, smoothing it well.
12. Using a spatula, spread the cream on the sides of the cookies.
13. Immediately put the "Tiramisu" in the refrigerator for five hours. Before serving, sprinkle the top of the cake with cocoa using a tea strainer.
14. 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. Bon Appetit!

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:

1. Brew coffee with water.
2. Sweeten the drink to taste and refrigerate.
3. Place the egg whites in the freezer for a few minutes and beat with powdered sugar until fluffy.
4. Stir the mascarpone with a spatula and combine with whipped proteins.
5. Soak biscuit cakes with coffee solution.
6. 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.
7. Cover the top of the cake with the leftovers. curd cream and sprinkle with cocoa powder. The final touch is caramel sauce, apply it in chaotic lines.
8. Tiramisu should soak in a cool place for several hours, but for now, be patient and do other things.

Make gentle and a tasty cake home and serve it garnished with chocolate chips.

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:

1. Separate the yolks and beat them with ½ sugar.
2. Hold the egg whites for a few minutes in the freezer and beat with the other half of the granulated sugar.
3. Pour cocoa and flour into the yolks.
4. Enter the protein foam and mix gently.
5. Bake biscuit cake, cool and divide into two parts (see photo).
6. 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.
7. 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:

1. Beat 4 eggs in a blender without separating them into whites and yolks.
2. 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.
3. Gradually add flour. If you are unsure if the tiramisu dough will rise well in the oven, add a teaspoon of baking powder.
4. 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.
5. Take the Tiramisu out of the pan with the paper and invert onto a wire rack. Cool down.
6. Trim the edges, cut the cake in half.

Tiramisu cream recipe step by step:

1. Pour half a glass of powder into the cottage cheese and beat thoroughly with a mixer.
2. Pour in the milk.
3. In a separate bowl, beat the cream with the remaining powdered sugar until fluffy.
4. Combine the curd and cream mixture, mix.
5. 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.