The most delicate Italian dessert Tiramisu can be prepared at home: with mascarpone cheese, cream and cocoa!

• Cocoa powder 6 tsp
• Cognac 2 tbsp. l.
• Espresso coffee 250 ml
• Savoyardi biscuits 250 g
• Powdered sugar 0.5 tbsp.
• Mascarpone cheese 400 g
• Black chocolate 50 g
• Chicken eggs 5 pcs.

Recipe 2: homemade tiramisu with mascarpone (with photo)

• Mascarpone 500 grams
• Egg 4 pieces
• Sugar 100 grams
• Savoyardi 30 pcs (cookies)
• Coffee 350 ml strong coffee
• Cocoa for sprinkling

Make good, strong coffee. Then you need to cool it completely to room temperature.

Then cover the cookies with all the remaining cream and put them in the refrigerator overnight. In the morning we take out the tiramisu and sprinkle with cocoa. All is ready.

Recipe 3: tiramisu + with mascarpone and vanilla cookies

• Cream cheese / mascarpone 250 g
• Granulated sugar ½ Glass
• Fat cream 1 Glass
• Strong coffee 2 Glass
• Rum 1 tablespoon
• Vanilla biscuits 12 pcs.
• Cocoa powder ½ Glass

Place the cream cheese or mascarpone in a bowl, add 3 tablespoons of sugar. Mix until smooth.

Put the cream in another container, pour the remaining sugar, beat well. Transfer to a container with cheese.

Brew strong coffee. Pour the hot drink into a bowl, add rum to it, mix. Break the cookies. Put in a container with coffee.

Hold for 10 sec. and immediately put in the bowls.

Grease the biscuit layer well with butter. Put the second layer of cookies on top and grease with cream as well. Fill the bowls to the brim, alternating layers.

Grease the last layer of cookies with cream, sprinkle with cocoa powder. The finished dessert must be chilled for 8 hours. Then you can serve. Bon Appetit!

Recipe 4: tiramisu at home with mascorpone

• Yolks - 4 pcs
• Sugar - 4 tbsp
• Mascarpone cheese - 250 g
• Cream 33% - 500 ml
• Savoyardi cookies - 300 g
• Coffee - 200 ml
• Cocoa powder - 10 g

We take yolks and 3 tablespoons of sugar.

Beat for 3-5 minutes until a light color is achieved (like butter).

Add the Mascarpone cheese.

Beat for 3-5 minutes until the consistency of thick sour cream.

We take the cream and the remaining sugar. Beat for 3-5 minutes until the cream retains its shape and does not spread.

Combine whipped cream and yolks with Mascarpone. Beat for 1-2 minutes - the cream is ready. The whipping time depends on the power of the blender and the temperature of the food. Chilled food in chilled dishes will break through faster than the same food that has reached room temperature.

We take a mold and grease the bottom with a small amount of cream. We spread a layer of Savoyardi, after dipping each cookie in coffee. You need to immerse half of the cookies in the coffee for a second. The coffee must be cold.

Cover with a layer of cream.

We spread the next layer of cookies and then the cream. The number of layers depends on the size of the mold - there can be 2 or 3 layers.

We keep Tiramisu in the refrigerator for 3-4 hours until fully cooked. Put a soft dessert in a bowl (or other form) and spread the cream on the surface with a spoon.

Sprinkle with cocoa powder, carefully tilting the dish with the dessert in different directions, distribute the cocoa.

Recipe 5: tiramisu with savoyardi, cognac and mascarpone cheese

• sugar - 170 g (¾ glass)
• cognac - 3 tbsp. l.
• dark chocolate - 80 g
• strong coffee - 250 ml
• mascarpone cheese - 300 g
• eggs - 5 pcs.
• Savoyardi cookies - 36 pcs.

Separate the yolks from the whites. Grind the yolks thoroughly with half the sugar. This can be done using a mixer. The sugar grains should not be felt.

Add mascarpone to the yolk mixture, mix.

Beat the whites until large bubbles appear. While continuing to beat, gradually add the other half of the sugar. Beat the whites into a dense foam and gently, in parts, stir in the cheese-yolk mixture.

Mix coffee with cognac. Dip the cookies in coffee and put them in a rectangular shape so that the bottom is completely covered.

Put half of the prepared cream on top. Flatten the surface. Put the second layer of cookies soaked in coffee, spread the remaining cream over it. Cover the dish with cling film and refrigerate for 8-10 hours.

Before serving, grate the chocolate on a fine grater and sprinkle the tiramisu on top. You can also sprinkle with cocoa powder sifted through a strainer.

Recipe 6: tiramisu with cream and mascarpone without eggs

• Cream (33% fat) 150-200 ml.
• Cheese "Mascarpone" 500 g
• Powdered sugar 100 g
• Cookies "Savoyardi" (ladies' fingers cookies) 16-18 pcs.
• Coffee (natural freshly brewed) 180-200 ml.
• Liqueur Amaretto (cognac, or other alcoholic alcohol) 1-2 tbsp. l.

Chilled cream 30-33% fat, pour into a pre-cooled dish. Gradually adding the icing sugar, beat the cream.

Whip the cream until soft peaks.

Add the Mascarpone cheese to the whipped cream in small portions (1-2 tablespoons each) and carefully mix the cheese into the whipped cream. Carefully stir in the cheese from top to bottom.

Knead the cream and Mascarpone cheese until smooth.

Brew coffee in advance and cool. Coffee must be freshly brewed and always natural. If desired, add Amaretto liqueur or other alcohol to the cooled coffee. Dip the Savoyardi cookies one at a time.

Dip the cookies on both sides in coffee. The cookies must be dipped very quickly, otherwise they will soak very quickly.

Put a layer of biscuit sticks bought in coffee on the bottom of the form. If you are preparing tiramisu in a glass or bowl, then it is better to first put a layer of cream on the bottom. This time I was making a double portion of tiramisu, so I used more ingredients.

Put half of the cream on a layer of Savoyardi cookies and distribute it evenly.

Put another layer of cookies dipped in coffee on top.

Spread the remaining half of the cream evenly over the entire surface of the cookie.

Here is a side view of our dessert.

Sprinkle tiramisu with cocoa or grated chocolate on top. We send the dessert to the refrigerator for at least 4 hours.

Bon Appetit!

Recipe 7: tiramisu with mascarpone cheese (with a photo step by step)

• Mascarpone - 500 Grams
• Cookies "Savoyardi" - 250 grams
• Eggs - 6 Pieces (always fresh)
• Cognac - 30-50 Milliliters (optional)
• Sugar - 150 Grams
• Strong Epresso - 200 Milliliters
• Cocoa - 1-2 Art. spoons

Take eggs, separate into yolks from whites. Place the whites in a deep large bowl and refrigerate, then beat with a mixer until stable peaks. Now you can put them in the refrigerator and proceed to the next step.

Add sugar to the yolks, beat everything until the latter is completely dissolved. At the same time, the sugar-yolk mass should lighten noticeably and become thicker.

Now gradually add the mascarpone to the whipped mixture of yolks and sugar, continuing to beat the cream at low speed until a homogeneous mass is obtained.

Make coffee (if you have finely ground natural coffee, you can just pour boiling water over it). Cool it to room temperature and mix with cognac. Now prepare the dishes in which you will lay out the tiramisu.

You can use one large dish or different bowls, low wide glasses or martini glasses. This will give you neat and beautiful portions that can be served quickly without much fuss or additional preparation. Next, quickly dip the cookies into the resulting coffee-cognac impregnation, put them on the bottom of the container, forming the first layer.

Make the final layer of cream, close the tiramisu tins with cling film and send to the refrigerator to infuse for 8-10 hours. During this time, it will be uniformly saturated and hardened.

Sprinkle the finished dessert generously with cocoa or finely grated chocolate, decorate to your taste. Bon Appetit!

Recipe 8, step by step: creamy tiramisu in Italian

• 500 g mascarpone cream cheese;
• 500 ml of cream with a fat content of at least 33%;
• 10 yolks;
• 300 g savoyardi biscuit cookies (ladies' fingers);
• 400 ml freshly brewed coffee;
• 40 g of high quality cocoa powder;
• 200 g icing sugar.

First of all, let's brew strong coffee. We will proceed from the proportions: for 400 ml of boiling water, 2 teaspoons of coffee and 2 tablespoons of sugar. We brew and leave to cool completely.

Using a whisk, beat the egg yolks with powdered sugar until smooth.

We put the whipped mass in a water bath to heat, stirring continuously. As it warms up, the yolks will become lighter and thicker. Everything about everything will take about 5 minutes. After we boil the mass and completely cool it, it will become even thicker.

We transfer the cooled yolk-sugar mass to a deep dish of a large size, since there will be a lot of cream. We send mascarpone to the mixture.

Beat the prepared ingredients using a mixer at low speed. Mascarpone should be added in several steps. To prevent the cheese from curdling, you cannot beat for a long time! The mass should be light and airy.

Now you need to whip the cream. The dishes in which the whole process will take place, the whisk, and the product itself must certainly be very well chilled. We take cream with a fat content of at least 33%. We pour them into the dishes, we also remove them from the walls of the package by cutting the bag.

Beat the cream continuously with a mixer at medium speed. As soon as a clear pattern is formed on the surface of the dairy product, the whipping process is stopped. Do not whip the cream for a long time. They should not be liquid, but dense enough. The whipped cream is ready!

Now you need to mix two prepared masses: yolk with mascarpone and cream. We introduce the cream gradually, in several steps.

Mix the mass very gently with a spatula until a homogeneous mass is obtained.

All preparatory steps have been passed. We begin to collect the dessert itself. We take cookies and dip them in brewed and chilled coffee. We do this very quickly, because the cookies are very tender, and if you keep them in liquid for longer, they will simply lose their shape.

Immediately place the cookies on the bottom of the large mold.

Put half the portion of the resulting cream on the cookie layer. Spread it evenly over the entire surface of the cookie.

Put the cookies on the cream again, which we dip in coffee. Lightly sprinkle the cookies with cocoa.

Now we send the second part of the cream to the form, distribute it over the cookie layer. We cover the form with cling film and send it to the refrigerator for several hours (ideally overnight). During this time, all ingredients will begin to interact. The sugar will dissolve, the cookies will give off a coffee aroma and are well saturated with a delicious cream.

Sprinkle chilled tiramisu generously with cocoa. It is best to use a sieve to easily lay the cocoa evenly.

Now you know the classic Tiramisu recipe. And at home, the dessert turns out to be no less tasty than in a restaurant. Serve the cake, cut into portions, garnished with a mint leaf. Bon Appetit!

Recipe 9: the most tender tiramisu with cream and cheese

• Cream - 200 ml
• Mascarpone cream - 250 g
• Cookies "Savoyardi" - 200 g
• Cognac - 2 tablespoons
• Brewed coffee - 200 ml
• Powdered sugar - 3 tablespoons
• Cocoa powder - 1 tablespoon

So, let's prepare all the products according to the list. It is better to prepare brewed coffee in advance so that it cools down by the time the dessert is prepared.

Let's prepare a cream for dessert. Put the Mascarpone cream in a bowl.

Pour cream of 30% fat into the cheese.

Add powdered sugar.

IMPORTANT: we do not like very sweet cream, so I put powdered sugar to a minimum, you can add a little more powdered sugar to your taste.

Beat all the ingredients with a mixer until a thick cream is obtained.

Mix the cooled brewed coffee and cognac in a bowl.

Now is the time to put together our Tiramisu dessert.

Cover the bottom of the mold with a thin layer of cream. Dip the Savoyardi cookie sticks into the coffee-cognac solution and put the cookies in one layer in the mold.

Distribute two or three tablespoons of cream on top.

We repeat the layers of cookies and cream several times. We should have some cream left, we will decorate our dessert with it before serving.

At the very end, cover the dessert with foil and send it to the refrigerator for a couple of hours.

Decorate the soaked Tiramisu dessert with cream and mascarpone with the remaining cream, sprinkle with cocoa powder and serve it to the table.

Recipe 10: anniversary cookie tiramisu (step by step photos)

• Cookies "Jubilee" - 400 grams (3 packs)
• Mascarpone Cheese - 250 Gram
• Cream 30% - 200 Milliliters
• Natural ground coffee - 2 tbsp. spoons
• Cocoa - 2-3 Art. spoons
• Powdered sugar - 100 Grams
• Cognac - 1 Art. spoon

We make coffee without sugar. We need about a glass of it. Let the coffee cool, then add cognac to it.

Whisk the cream and icing sugar into a strong, stable mass.

Then add the whipped cream in small portions in mascarpone, beat until smooth.

I didn't moisten the first layer of cookies in coffee, but you can moisten it. We spread the cookies on a dish or in a mold with sides, if your cream is a little liquid.

Today we will cook tiramisu dessert at home according to a popular Italian recipe. "Airy" cream and pleasant coffee-almond flavor together form the most delicate delicacy, which will be a great idea for a romantic dinner or an original afternoon snack.

According to the classic recipe, tiramisu with mascarpone is prepared, also the obligatory ingredients are eggs, coffee with sweet liqueur, cocoa powder, sugar / powdered sugar and, of course, oblong cookies (savoyardi or "ladies' fingers"). You can make it yourself or find it on sale, but do not try to replace this ingredient with anything, as the taste of the dessert will not be the same.

Ingredients for 2-3 servings:

• cream cheese mascarpone - 250 g;
• - 100 g;
• eggs - 2 pcs.;
• icing sugar - 4 tbsp. spoons;
• cocoa powder - 2-3 tbsp. spoons;
• liqueur "Amaretto" - 1 tbsp. spoon (or almond essence);
• espresso coffee (or regular strong coffee) - 200 ml.

First, a few words about the cream. It is prepared from raw eggs, so be sure to choose the freshest chicken eggs for tiramisu and wash them thoroughly with soap before cooking. It will not work to exclude raw proteins and yolks from the recipe, since they give the cream "airiness". If you wish, of course, you can replace the eggs, for example, with whipped cream, but there will be a completely different taste.

1. First of all, we prepare coffee. The classic tiramisu recipe includes espresso in its composition, but it will not be a big deal if you brew regular strong coffee in a Turk (for 200 ml of water, 2 teaspoons of coffee). Cool the finished drink.
   

   Tiramisu cream recipe

2. Next, we separate the egg whites from the yolks, place them in different containers. Try not to get a drop of yolk or water into the protein mass, and also pay attention to the cleanliness of the dishes, since even the smallest speck can disrupt the whipping process. So, let's start working as a mixer. As soon as the mass thickens, add a tablespoon of powdered sugar, gradually increasing the speed of rotation. As a result, the proteins must be whipped into a very dense foam so that the finished cream does not spread in the dessert.
   
3. Mix the yolks with the remaining portion of the sweet powder. Beat until a light-colored thickened mass is obtained.
   
4. Gradually mix the mascarpone cheese into the sweet yolk mixture. Add the whipped whites in parts (in 2-3 passes) to the mass of yolks and cheese, each time gently stirring from bottom to top. As a result, you need to get a homogeneous and "airy" cream.
   
5. Mix cold coffee with Amaretto. This ingredient gives the dessert an almond flavor. If you do not want to include alcohol in tiramisu, you can replace the liquor with almond essence.
   

   Assembling tiramisu

6. We quickly dip the Savoyardi in aromatic coffee (it is better to dip the cookies not completely, but only on the side with powdered sugar). Next, shake off the excess liquid.
   
7. We spread the soaked Savoyardi on the bottom of a portioned bowl or a transparent glass (if the cookie does not fit entirely, break it into pieces of suitable size). By the way, you can cook tiramisu in one large container, for example, in a baking dish, but keep in mind that the dessert is very delicate, so it will be difficult to cut it into beautiful portions. And it is widely believed that among Italians it is considered bad form to cut tiramisu.
   
8. We hide the cookies under a layer of light cream. Next, repeat the layers.
   
9. Cover the surface of the dessert with cocoa powder through a fine sieve, and then tighten the dishes with cling film and send them to the refrigerator for several hours (it is better to leave them overnight).
   
   

Let's start tasting, enjoying the delicate taste of the multi-layered tiramisu dessert at home! Enjoy your meal!

Ingredients:

• 500 g mascarpone cream cheese;
• 500 ml of cream with a fat content of at least 33%;
• 10 yolks;
• 300 g savoyardi biscuit cookies (ladies' fingers);
• 400 ml freshly brewed coffee;
• 40 g of high quality cocoa powder;
• 200 g icing sugar.

Homemade tiramisu with mascarpone recipe

1. First of all, let's brew strong coffee. We will proceed from the proportions: for 400 ml of boiling water, 2 teaspoons of coffee and 2 tablespoons of sugar. We brew and leave to cool completely.

2. Next, separate the whites from the yolks. We send the yolks into a deep bowl and add powdered sugar to them. We do not need proteins in this recipe; you can later prepare from them, for example, a protein omelet or a tender meringue.

3. Using a whisk, beat the egg yolks with powdered sugar until smooth.

4. Put the whipped mass in a water bath to heat, stirring continuously. During the heating process, the yolks will become lighter and begin to thicken. Everything about everything will take about 5 minutes. After we boil the mass and completely cool it, it will become even thicker.

5. Transfer the cooled yolk-sugar mass to a deep dish of a large size, since there will be a lot of cream. We send mascarpone to the mixture.

6. Using a mixer at low speed, beat the prepared ingredients. Mascarpone should be added in several steps. To prevent the cheese from curdling, you cannot beat for a long time! The mass should be light and airy.

7. Now you need to whip the cream. The dishes in which the whole process will take place, the whisk, and the product itself must certainly be very well chilled. We take cream with a fat content of at least 33%. We pour them into the dishes, we also remove them from the walls of the package by cutting the bag.

8. Beat the cream continuously with a mixer at medium speed. As soon as a clear pattern is formed on the surface of the dairy product, the whipping process is stopped. Do not whip the cream for a long time. They should not be liquid, but dense enough. The whipped cream is ready!

9. Now you need to mix two prepared masses: yolk with mascarpone and cream. We introduce the cream gradually, in several steps.

10. Mix the mass very carefully with a spatula until a homogeneous mass is obtained.

11. All preparatory steps have been passed. We begin to collect the dessert itself. We take cookies and dip them in brewed and chilled coffee. We do this very quickly, because the cookies are very tender, and if you keep them in liquid for longer, they will simply lose their shape.

12. Immediately place the cookies on the bottom of the large mold.

13. On a layer of cookies, spread half the portion of the resulting cream. Spread it evenly over the entire surface of the cookie.

14. Put cookies on the cream again and dip them in coffee. Lightly sprinkle the cookies with cocoa.

15. Now we send the second part of the cream to the form, distribute it over the cookie layer. We cover the form with cling film and send it to the refrigerator for several hours (ideally overnight). During this time, all ingredients will begin to interact. The sugar will dissolve, the cookies will give off a coffee aroma and are well saturated with a delicious cream.

16. Sprinkle chilled tiramisu generously with cocoa. It is best to use a sieve to make the cocoa lightly even layer.

17. Now you know the classic Tiramisu recipe. And at home, the dessert turns out to be no less tasty than in a restaurant. Serve the cake, cut into portions, garnished with a mint leaf. Bon Appetit!

Is it difficult to cook Tiramisu at home?
Classic "Tiramisu" is Savoyardi biscuit biscuits, dry, tender, light, porous; this is a delicious coffee impregnation syrup with the addition of aromatic alcohol; and this is a cream based on Mascarpone cream cheese. We will cook just such a "Tiramisu" at home, and we will bake the cookies ourselves, and we will provide the tiramisu recipe and the savoyardi cookie recipe with the most detailed photos.

What is there:

So, 3 recipes for Tiramisu with photos and savoyardi.

"Tiramisu" classic recipe

Let's start with Savoyardi. You can skip this step and buy ready-made cookies, but this is not interesting.

Ingredients for the Savoyardi cookie recipe

For 300 grams of finished cookies, cooking time - 30 minutes.

• eggs - 4
• sugar - 160 grams
• honey - 30 grams
• starch - 60 grams
• flour - 70 grams
• for dusting icing sugar

How to make Savoyardi cookies at home

Separate the egg yolks from the whites. This must be done very carefully, not allowing even a drop of yolk to get into the protein, this is the only way you will be able to beat it into a strong foam.

In one small bowl, beat the yolks with honey with a mixer for 5 minutes.

Whisk the whites in another bowl and add the sugar without stopping whisking.

Make sure the foam is firm and does not drip (or leak) out of the upturned bowl.

Add the whites to the yolks in three steps - stirring very gently with a silicone or wooden spatula.

Move the spatula from bottom to top. The result is a very delicate and airy mass.

Sift flour and starch. Add them to the egg mixture in three steps, stirring with a spatula. A homogeneous, well-mixed mass should keep its shape well.

Place the finished dough in the form of "sticks" on a covered baking sheet. It is convenient to do this with a culinary bag (if not, then a homemade one from a dense bag or a bag made of parchment). Sprinkle generously with powdered sugar on top.

Bake in an oven preheated to 220 degrees for 7-9 minutes.

Remove the slightly cooled cookies from the paper and transfer to the wire rack. Fully cooled, they are ready to continue making Tiramisu.

ON A NOTE

Well-beaten whites help the dough to keep its shape, which means the Savoyardi cookies will be higher.

Be generous with powdered sugar.

If you will not use cookies right away or have baked significantly more, store them in a tightly closed dry container.

Ingredients for the Tiramisu recipe

Serves 3. Cooking time 30 min. + 6 hours in the refrigerator.

• Savoyardi cookies - 300 grams
• strong coffee - 250 ml
• cognac (amaretto, rum) - 2 tbsp. spoons
• eggs - 5
• mascarpone - 400 grams
• icing sugar - 150 grams
• cocoa powder for sprinkling - 2 tsp

How to cook Tiramisu at home

• Make strong coffee. Pour in the cognac.

Divide the egg whites and yolks into separate containers. Refrigerate the squirrels. Beat the yolks with a mixer with powdered sugar until a pale yellow color and a silky homogeneous consistency.

Put the mascarpone in the egg mass and, gently stirring with a wooden (silicone) spatula from bottom to top, make a homogeneous mixture.

Whisk the egg whites with a pinch of salt until firm, "standing" foam.

Put the whites to the yolk mass and slowly, very gently stir in, getting an airy, delicate cream.

Put a layer of Savoyardi (half of the existing one) in a form with sides.

Pour the coffee evenly,

so that all cookies are completely wet.

smoothing over the entire surface.

Then again a layer of biscuits, which must be soaked in coffee. And a layer of the remaining cream.

Put "Tiramisu" in the refrigerator for at least 6 hours, preferably overnight. After placing the dessert on a plate, sprinkle with cocoa.

ON A NOTE

The biscuits can not be poured in the mold, but dipped in coffee to soak completely.

The use of raw eggs assumes that they will be the freshest - pay attention to this.

If on the second day you cannot cut the Tiramisu into pieces, then you have got the right dessert.

A great option is to cook dessert in portioned forms.

Do not use flavors or essences instead of cognac or brandy (liqueur) - this is very tasteless and wrong.

And 2 more homemade Tiramisu recipes.

Tiramisu cake - biscuit, almond recipe

In this recipe, "Savoyardi" is replaced by pieces of biscuit, the coffee impregnation is replaced with milk and almond liqueur, which is added to the cream, sprinkling, instead of cocoa, is almond flakes.

Ingredients:

• sugar - 50 grams
• yolks - 2
• proteins - 3
• flour - 50 grams
• powdered sugar

Making a biscuit for Tiramisu at home

Whisk the yolks and half (25 grams) of sugar until the sugar dissolves and the yolks lighten. Beat the whites with a mixer until firm. Add the remaining sugar and beat more until shiny and good firm. Combine the protein and yolk masses.

Pour the sifted flour into the mixture and mix gently with a spatula.

Drain the finished dough by transferring it to a pastry bag or homemade cornet on a baking sheet with parchment. If you already know in what form you will make the dessert, then set the sticks as long as half of this form (you can draw the paper so as not to be mistaken in size).

Sprinkle with powdered sugar and leave for 15 minutes.

Bake in an oven preheated to 200 degrees for about 10 minutes. Having removed from the paper, cool on a wire rack.

Ingredients for the recipe for Tiramisu with almonds:

• biscuits
• sugar - 85 grams
• almond liqueur - 3 tbsp spoon
• milk - 150 ml
• cream at least 33% - 250 ml
• yolk - 3
• mascarpone - 250 grams
• almond flakes for decoration - 2 tbsp. spoons

How to make Tiramisu cake on an almond flavored sponge cake

Pour 25 grams of sugar into a skillet (preferably with a thick bottom), melt it over medium heat until brown. Pour in two tablespoons of boiling water and remove the pan from the heat.

Pour in milk and stir - the caramel should dissolve completely. Pour through a strainer into a small container (bowl) and cool. Then pour in 1 tbsp. a spoonful of liquor.

Prepare a steam bath for the cream. Putting the container in the bath, beat the yolks with 60 grams of sugar and 2 tbsp. tablespoons of liquor until you get a lush, thick, viscous mass. By the time it is about 7 minutes.

Transfer the container to a large one with ice water (you can in a container with ice) and continue whisking, cooling the mass. Add mascarpone, stir well. Whisk in the cream and add it to the yolk mixture.

Dip each biscuit in the caramel syrup and place in the baking dish.

After filling the bottom of the form with biscuits, add half of the cream. Add another layer of soaked biscuit pieces and a layer of cream. Garnish the top of the dessert with almond flakes (they can be fried).

Refrigerate dessert for six hours.

"Tiramisu" without eggs

This recipe will appeal to those who are still afraid to make a dessert due to the presence of eggs that are not cooked.

If prepared according to this recipe without alcohol, then the dessert is also suitable for children.

Ingredients for the recipe:

• biscuit sticks - 300 grams
• mascarpone - 500 grams
• cream 33% - 150 ml
• icing sugar - 100 grams
• coffee - 200 ml
• Amaretto - 2 tbsp. spoons
• cocoa or grated chocolate for sprinkling

Making homemade "Tiramisu"

Beat the cream with a mixer.

Combine mascarpone and icing sugar. Add the whipped cream and stir gently with a spatula to smooth the cream.

Prepare coffee in a bowl, pour in the Amaretto liqueur.

Dip the biscuit sticks in the coffee and place them in the mold. Top - half of the cream. Then again a layer of soaked sticks and a layer of cream.

Refrigerate the mold overnight.

Sprinkle with cocoa as you serve.
REFERENCE. Tiramisu is an exquisite dessert that appeared, as is commonly believed, in the second half of the 20th century. This assumption is based on the fact that the first written mention of the dish is dated 1971.

Ten years later, the Vin Veneto magazine named the creator of Tiramisu, allegedly Roberto Linguanotto, who cooked a dessert in the late 60s in Treviso at the Alle Beccherie restaurant.

The Italian "tira mi sù" - "lifts me up" - refers to the nutritional and palatability of the ingredients in the dessert.

However, it is difficult to say for sure whether Vin Veneto magazine is right about the creator and the time of the invention of the dessert. The Tiramisu brand (and this is undoubtedly a brand) is covered with many legends, each of which gives its own nuances and details, sometimes very romantic, beautiful and incredibly “tasty”. However, like the dessert itself.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The classic Italian dessert tiramisu literally translates as "lift up", and all because of the fact that it turns out to be very tender and airy. Its delicate taste is familiar to many, because the dish is the most popular in the world. It is worth learning the secrets of cooking it at home in order to please family and friends.

How to make Tiramisu at home

Any chef starts cooking Tiramisu at home by preparing the ingredients. You will need to take eggs, sugar, cream cheese for cream, but the base may be different. The classic recipe uses Savoyardi biscuits, but can be substituted with dry biscuits or crust. To obtain a light cream, the yolks are whipped with sugar, and the proteins and salt until a strong foam are mixed with powdered sugar, mascarpone or other cream cheese. For taste, you can add a couple of drops of liqueur or brandy.

It is easier to buy cookies or biscuits for a cake ready-made, but if you bake it yourself, it will turn out to be more delicious. The base is prepared as follows: beat the yolks with sugar again, and combine the proteins with salt with vanilla sugar and flour. The dough is baked in the oven at 200 degrees for about 11 minutes, then sprinkled with powdered sugar. All that remains is to collect the cake: soak the biscuit with coffee, put it in tins, layered with cream and chill in the refrigerator for about 3 hours. Don't forget to sprinkle the treat with cocoa before serving.

Tiramisu cake recipe

Every chef will need a recipe for making Tiramisu at home to delight family members with a delicious, aromatic delicacy with a soft texture. For beginners, it is better to choose a step-by-step recipe or a recipe with a photo in order to repeat it exactly and not make mistakes. Then their dessert will deserve a top score. You can make a classic dessert based on mascarpone and savoyardi cookies, replace the filling with curd cream, a creamy layer, try the recipe without eggs. Any version of the cake is worthy of attention.

Homemade Tiramisu with Mascarpone Recipe

• Cooking time: 3 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 250 kcal.
• Purpose: for dessert.
• Cuisine: Italian.

Traditional is a mascarpone cake made with cream cheese. It can be replaced in the absence of heavy cream or sour cream, but the taste according to reviews will not be the same. It's best to choose mascarpone for a surprisingly delicate flavor and creamy aroma. The prepared delicacy will delight all the guests gathered at the festive table.

Ingredients:

• mascarpone - half a kilo;
• savoyardi - 200 g;
• eggs - 4 pcs.;
• sugar - ½ cup;
• brewed coffee - 400 ml;
• cocoa - 30 g;
• cognac - 20 ml;
• salt - 2 g.

Cooking method:

1. Beat the egg yolks with half the sugar while holding the mixture in a water bath until the granulated sugar dissolves. Add mascarpone.
2. Beat the whites with salt, gradually add the rest of the sugar. Connect both masses.
3. Dip the biscuits in a mixture of coffee and cognac, place on the bottom of the mold. Drizzle with cream, sift with cocoa. Repeat layers.
4. Leave the cake to soak for 2 hours.

Cookies

• Cooking time: 3 hours.
• Servings Per Container: 9 Persons.
• Calorie content: 246 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

If there is no savoyardi, then information on how to make Tiramisu from cookies will come in handy. To do this, you can buy dry biscuit cookies of the "Lady" type so that they are evenly saturated with the creamy mass and become more appetizing. After assembling the Tiramisu cake, be sure to cool it and let it brew in the refrigerator for at least 2 hours. This will make the dessert even softer and more tender.

Ingredients:

• biscuits - 750 g;
• sour cream 30% fat - half a kilo;
• cream of 33% fat content - half a liter;
• sugar - 250 g;
• eggs - 4 pcs.;
• gelatin - 20 g;
• cocoa - 100 g;
• vanilla extract - 3 ml;
• natural coffee - 30 g;
• water - ¼ glass.

Cooking method:

1. Brew coffee, sweeten, strain. Soak gelatin in water, beat whites until stable peaks.
2. Combine sour cream and sugar, add yolks, whip cream separately. Combine both masses, pour the heated gelatin in a thin stream, stirring constantly.
3. Assemble the cake: sprinkle the bottom of the mold with cocoa, dip the cookies in coffee, lay out, layered with cream, sprinkle with cocoa. Repeat layers, leave to soak.

With cream

• Cooking time: 6 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 301 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

Tiramisu with cream turns out to be very high in calories, but so tasty that it is simply impossible to resist. Its delicate creamy taste is liked by adults and all guests present and is ideal for a festive table. It can be served in portions or in large form, always after many hours of soaking and decorated with cocoa powder, berries and mint.

Ingredients:

• cocoa - 40 g;
• mascarpone - 360 g;
• sugar - 70 g;
• coffee - 50 g;
• rum - 45 ml;
• cream of 33% fat content - 250 ml;
• savoyardi - 220 g;
• icing sugar - 40 g;
• eggs - 3 pcs.

Cooking method:

1. Brew coffee, add rum. Mix the yolks with sugar, beat in a water bath until a light thick mass. Remove from heat, beat until cool.
2. Combine the whipped mascarpone with the yolk mass, add the whipped cream with powdered sugar.
3. Dip the biscuits in coffee, put them in a mold on top of the cream, cover with a cream layer, repeat.
4. Sprinkle with cocoa cake, let it brew for 5 hours.

Classic

• Cooking time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 275 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

Making a classic Tiramisu at home takes a little work, but you have to get the right ingredients for the perfect composition. A classic recipe with a photo, step by step, involves the use of real savoyardi biscuits and mascarpone cream cheese. The secret of the rich taste is the use of strong coffee with orange or almond liqueur.

Ingredients:

• mascarpone - 250 g;
• eggs - 2 pcs.;
• icing sugar - 50 g;
• savoyardi - 10 pcs.;
• cocoa - 30 g;
• liqueur - 50 ml;
• strong coffee - 150 ml.

Cooking method:

1. Beat the yolks and sugar with a blender for 5 minutes, beat 1 white separately until a firm foam. Carefully add soft cheese, stirred with a whisk, into the yolk mixture, beat, add proteins until a thick creamy mass is obtained.
2. On the bottom of the mold, put some of the cream, the biscuits moistened with a mixture of coffee and liqueur, cover with a cream layer, repeat.
3. Sprinkle with cocoa cake, let it brew.

With curd cream

• Servings Per Container: 8 Persons.
• Calorie content: 245 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

The Tiramisu cottage cheese dessert is an alternative to the traditional recipe because here the mascarpone is replaced with a mixture of homemade cottage cheese and natural plain yogurt. Making such a Tiramisu cake with cottage cheese is faster, and in terms of calorie content, it is not much different from the classic one. All the same rich creamy taste and pleasant mouth-watering aroma make it a favorite treat for adults.

Ingredients:

• cottage cheese - 450 g;
• yogurt - 50 ml;
• sour cream 20% fat - 50 ml;
• eggs - 5 pcs.;
• sugar - 150 g;
• coffee - 350 ml;
• cognac - 50 ml;
• savoyardi -100 g;
• cocoa - 20 g.

Cooking method:

1. Rub the cottage cheese through a sieve, add sour cream, yogurt.
2. Beat the yolks with sugar until a snow-white foam, add cottage cheese, add whites whipped for 7 minutes.
3. Dip the Savoyardi in a mixture of coffee and cognac, put on the bottom of the mold, pour the curd mass. Repeat layers, insist on cake, sprinkle with cocoa.

In glass

• Cooking time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 248 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

Information on how to make Tiramisu in a glass will be useful, because guests will like this form of serving. Servings per person, served in martini or cognac glasses, look beautiful if prepared traditionally and decorated in a special way. You can stick dry cookie sticks into the finished mass, put a sprig of red currants and a mint leaf.

Ingredients:

• mascarpone - 250 g;
• savoyardi - 12 pcs.;
• eggs - 2 pcs.;
• strong coffee - 100 ml;
• sugar - 10 g;
• Amaretto liqueur - 30 ml;
• icing sugar - 50 g;
• cocoa - 20 g.

Cooking method:

1. Brew coffee, sweeten, add liqueur.
2. Beat the whites with a mixer until firm foam, add half the powdered sugar, beat again.
3. Beat the yolks separately with the remaining powdered sugar until a white bulk.
4. Add mascarpone, beat again. Connect both masses.
5. To prepare dessert: put broken cookie sticks on the bottom of the glass, pour over coffee, fill with cream to the very top.
6. Before serving, cool the cake, insist, cover with a layer of cocoa.

From Julia Vysotskaya

• Cooking time: 45 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 375 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

Most chefs will like the Tiramisu cake recipe from Julia Vysotskaya step by step with a photo, which is not difficult, but requires certain skills and abilities. The classic composition involves the creation of a traditional delicacy that can even be given to children due to the absence of strong alcohol. A child should not get carried away with it - strong coffee is not the most useful product for a child's body.

Ingredients:

• icing sugar - 100 g;
• savoyardi - 350 g;
• coffee - glass;
• mascarpone cheese - 250 g;
• eggs - 4 pcs.

Cooking method:

1. Beat the yolks with powder until foamy. Add mascarpone, repeat process. Add protein foam.
2. Soak the cookies with coffee, pour in the creamy mass, cool.
3. Decorate the cake when serving mint or cocoa.

With savoyardi cookies

• Cooking time: 3.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 242 kcal.
• Purpose: for dessert.
• Cuisine: Italian.
• Complexity of preparation: medium.

The following recipe explains in detail how to make Tiramisu cake from savoyardi cookies. It is worth buying an original cookie for production, which differs in the desired texture and does not soak from impregnation to gruel. The result is a delicate coffee-creamy dessert with an almond flavor by adding Amaretto. It is not recommended to cook it for children, the elderly and pregnant women due to alcohol and raw eggs.

Ingredients:

• espresso - 2.5 cups;
• eggs - 2 pcs.;
• icing sugar - 50 g;
• Amaretto liqueur - 40 ml;
• mascarpone - 250 g;
• savoyardi - 200 g;
• cocoa - 20 g.

Cooking method:

1. Beat the yolks, icing sugar and half of the liqueur, combine with the mascarpone and whites, whipped until frothy.
2. Mix the espresso with the rest of the liquor, dip the cookies, place on the bottom of the serving bowl. Fill with cream paste, repeat layers. Cover with foil, refrigerate for 3 hours.
3. Sprinkle with cocoa cake before serving.

No baking

• Cooking time: 2.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 244 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: medium.

The original recipe assumes that Tiramisu is prepared without baking. Due to this, production takes a little time, but it is spent on subsequent cooling before feeding. This recipe teaches you how to make a treat using the original mascarpone whipped cream for a richer, creamier taste. Dessert without eggs looks appetizing and is suitable even for children.

Ingredients:

• whipped cream - 200 ml;
• mascarpone - 200 g;
• vanilla sugar - 10 g;
• coffee - glass;
• cookies - 200 g;
• cocoa - 20 g.

Cooking method:

1. Whisk the cream, sugar and mascarpone.
2. Dip the cookies in coffee, put on the bottom of the mold. Fill with cream, repeat layers.
3. Sprinkle with cocoa, chill the cake for 2 hours in the refrigerator.

Biscuit

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 276 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Complexity of preparation: difficult.

The following recipe will explain how to bake Tiramisu with biscuit cakes in the absence of ready-made savoyardi cookies. The result is an original cake that will decorate any festive feast. Outwardly, it barely resembles a classic Italian recipe, but its filling will dispel all doubts. Particularly noteworthy is the decoration of the biscuit delicacy - chocolate ganache icing.

Ingredients:

• eggs - 6 pcs.;
• sugar - 220 g;
• flour - 150 g;
• vanilla sugar - 10 g;
• baking powder - 10 g;
• mascarpone - half a kilo;
• cream - 350 ml + 100 ml for ganache;
• icing sugar - 80 g;
• bitter chocolate - 180 g;
• butter - 15 g;
• liqueur - 20 ml.

Cooking method:

1. Beat eggs and sugar until white, combine with vanilla sugar, flour and baking powder. Beat for 6 minutes until bubbles appear, pour the dough into a mold, bake at 175 degrees for 25 minutes. Cut the cake in half.
2. Add powdered cream cheese with powdered sugar to the whipped cream.
3. Boil coffee, add liqueur, soak the cakes with the mixture, layer with cream.
4. For ganache, break the chocolate, pour hot cream until dissolved, add butter, cool, beat until mousse
5. Let the cake soak, coat with ganache, sprinkle with cocoa.

The decoration of the Tiramisu cake is considered important in the production, which depends only on the imagination of the chef. You can make a traditional sprinkle of cocoa powder and powdered sugar, but it's best to use the following chefs' ideas on how to decorate the surface of a cake:

• form figures from melted chocolate, cool, put on the surface - these can be notes, stripes, dots;
• sprinkle with grated chocolate, ground nuts;
• garnish with fresh mint leaves, strawberries;
• put physalis, raspberries, blackberries or red currants on the surface;
• garnish with slices of kiwi, canned pineapple, halved grapes;
• confectionery sprinkles, coconut flakes, whole almonds.

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Homemade Tiramisu cake