Tiramisu cake is the most delicious recipe. A classic recipe for making a delicious tiramisu cake

I suggest you cook today ( Tiramisu) is a very airy, delicate Italian dessert, with an amazing contrast of sweet buttercream and the bitter taste of strong coffee. However, it is useless to explain what it tastes like, it’s just worth trying. To the recipe classic Tiramisu necessarily include: Mascarpone cream cheese, chicken eggs, espresso coffee, sugar and Savoiardi biscuits; the dessert is usually sprinkled with cocoa powder on top.

Now it is very popular all over the world, but its homeland is Italy. Translated from Italian, Tiramisu means “Lift me up” or “Elevate me” (tira - pull, mi - me, su - up). This strange name is interpreted in different ways, for example, that the dessert is so tender and airy that once you try it, you find yourself in the clouds. There is also a version that it means “lift me up,” but most often the name “Lift me up” is associated with the version that Tiramisu has a certain invigorating, stimulating effect and that Italian nobles ate this dessert before love dates.

Ingredients

• chicken eggs 6 pcs.
• Mascarpone cream cheese 500 g
• sugar 150 g
• Savoyardi cookies 250 g
• espresso coffee 300 ml
• cocoa powder 1-2 tbsp. spoons
• cognac (optional) 30-50 g

The key to success in making Tiramisu is quality ingredients, so let's get those first. I think the most important question that may arise is what to replace Mascarpone cheese with? The answer is nothing! You, of course, can use curd cheeses like Philadelphia, but then you will not get Tiramisu, but some other dessert with curd cream. The difference is that the main (and usually the only) ingredient of Mascarpone is cream and its taste is creamy, not curd-like.

The next ingredient that may cause problems is Savoiardi biscuits - elongated, flat sponge cookies coated with sugar on top, which can also be sold under the name Savoyardi Sticks or Lady Fingers. If you couldn’t find Savoyardi in stores, you can cook it yourself; I’ll try to post the recipe later.

Another important point, because the dessert cannot be heat treated, do not forget to wash the chicken eggs in warm water and soap.

As you can see, cognac is not a required ingredient in our recipe. I cooked without cognac and I really like this Tiramisu, but it also turns out great with cognac, cognac harmonizes perfectly with coffee, so it’s up to you to decide.

Preparation

We prepare all the ingredients. Brew strong espresso and leave it to cool.

Wash the eggs thoroughly in warm water and soap. Carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites, otherwise the whites will not whip. We put the whites in the refrigerator for now, we will need them later.

Add sugar to the yolks.

Beat the yolks with sugar until the mixture turns white, this may take a few minutes. You may have some undissolved sugar left, but if there is not too much of it, don’t worry, it will dissolve later. If there is a lot of sugar left, beat the mixture some more.

Place the whipped yolks with sugar in a large container and add the mascarpone there.

Mix the yolks with sugar and mascarpone until smooth, using a mixer at low speed.

Beat the egg whites with a pinch of salt until stiff peaks form; this may take about 3-7 minutes, depending on the power of the mixer.

If you have any doubts whether the whites have been whipped to the desired state or not, just carefully try to turn the container with the whites over. If the whites are whipped, then even if you turn the container upside down, the whipped whites will remain in the bowl.

Place the whipped whites into the mixture with the yolks and mascarpone. Now you can’t use a mixer; you need to work carefully, otherwise the cream may lose its airiness. Using a spatula, mix the cream in a circular motion from bottom to top, i.e. lift the cream from the bottom of the dish to the top. There is no need to rush, do everything very carefully, we need to preserve the air in the whipped egg whites.

We get a very airy and delicate Tiramisu cream.

Pour the cooled coffee into a flat-bottomed container that fits a Savoyardi stick. A small plastic container works very well here. If you make Tiramisu with cognac, then add cognac to the coffee.

We immerse each Savoyardi stick in coffee and immediately take it out. I held it for about 2 seconds, even if at first it seems that the cookies are still dry, then they will be completely soaked and become soft. If you keep the cookies in the coffee longer, the result is that they end up being quite wet in the dessert.

Place the coffee-soaked sticks on the bottom of the mold. Here you can use a large mold, like mine, or you can take small molds or glasses and make desserts in them for one serving at once. I like the second option less, because then the whole refrigerator will be filled with a bunch of molds, but serving them, of course, is easier. By the way, my form measures 17x26 cm, height 5.5 cm.

Place about half of the cream on top of the Savoyardi layer and level it out.

Place a second layer of coffee-soaked cookies on top of the cream.

Spread the remaining cream on top, smooth it out and put it in the refrigerator for several hours, or better yet, overnight. The longer you keep Tiramisu in the refrigerator, the better the cream will hold its shape. After a few hours, you will still not be able to take a neat piece of dessert out of the mold; you can only eat it with a spoon, although this will not affect the taste in any way. After 8-10 hours, Tiramisu will hold its shape much better and you will be able to cut out a beautiful piece. My Tiramisu waited in the refrigerator for more than 12 hours.

Sprinkle dessert with cocoa before serving. You can replace it with grated chocolate, but I like it better with cocoa.

And finally, ours is ready. Try it, it's great! Bon appetit!

Note:For baking the cake, a baking tray measuring 35x40 cm was used.

Tiramisu cake - recipe with photos step by step at home:

Let's prepare a coffee sponge cake for the cake. Add a generous teaspoon of instant coffee to hot, freshly brewed coffee and stir thoroughly. Set aside to cool.

Meanwhile, carefully, so as not to damage the yolk, separate the eggs into whites and yolks. Pour the whites into a deep and large bowl. By the way, don’t forget, the bowl for whipping egg whites must be wiped dry and free of droplets of fat.

Beat the whites with sugar. We remember that first you need to beat the whites yourself until they turn into a light fluffy foam and after that, gradually add sugar. Beat the whites until stiff peaks form and until the sugar is completely dissolved. To check whether the sugar has completely dissolved, take a drop of the protein mass and rub it between your fingers; if you can’t feel the grains, the mass is ready!

Without turning off the mixer, add the yolks to the whites.

Add the yolks one at a time. After each new yolk, thoroughly work the mixture with a mixer.

Pour the cooled coffee into the egg mixture and mix gently with a whisk or spatula.

Add sifted flour in small portions.

Mix the dough carefully, trying to maintain the volume as much as possible.

Cover a baking sheet with a sheet of parchment and place the dough on it. Carefully level with a spatula.

Bake the coffee sponge cake for the cake in an oven preheated to 180 C for about 12 minutes. Depending on the capabilities of your oven, the time may vary slightly, so be sure to check the sponge cake for doneness with a wooden skewer.

Turn the cake over onto a wire rack, remove the paper and leave it like this until it cools completely.

Let's prepare the impregnation for the Tiramisu cake. Brew strong coffee and while it is still hot, dissolve granulated sugar in it. Let it cool to room temperature.

Add cognac. The impregnation is ready.

Now let's prepare the cream for the Tiramisu cake. To do this, place the egg yolks in a saucepan and lightly whisk them with a whisk.

Add sugar to them and mix well.

Constantly stirring the egg mixture with a whisk, pour hot coffee into the saucepan.

Place the saucepan on low heat and, constantly stirring the cream with a spatula, brew it until it thickens, but under no circumstances bring the cream to a boil. On average, the brewing process takes about 10 minutes. The finished custard is similar in thickness to condensed milk. Remove the coffee custard from the heat and leave it to cool completely. To make the cooling process faster, the saucepan with cream can be lowered into a container of ice water. By the way, during cooling, a dense crust forms on the surface of the cream, therefore, either cover the cream with film (it should touch the surface of the cream), or stir it with a whisk as often as possible.

Pour the heavy cream into a deep container and beat with a mixer until thick. By the way, when finished, the cream turns out to be moderately sweet, so if you like fairly sweet desserts, then add a couple of tablespoons of powdered sugar to the cream.

Add the completely cooled coffee custard to the cream cheese.

And use a whisk or mixer to mix/beat everything until completely homogeneous.

At the very end, stir in whipped cream into the cream in portions.

The cream for the Tiramisu cake is ready. It turns out very fluffy and light.

Transfer the cooled biscuit to a work surface and, using a bread knife, trim the edges and cut it into 2 equal rectangles.

On the plate on which we will serve the Tiramisu cake, place one part of the sponge cake and generously soak it with coffee syrup.

Place the cream in a pastry bag with a wide (about 10 mm) round tip and use it to apply a layer of cream. We don’t skimp on the cream; its level should be 1 cm or a little more.

Cover the cream with the second part of the sponge cake, press lightly to level the surface and again thoroughly soak the sponge cake with syrup.

Cover the biscuit with a thin, even layer of cream.

Using a bag, squeeze out the remaining cream in the form of small peaks on top. Place our Tiramisu cake in the refrigerator for 2-3 hours or until serving.

Before serving, sprinkle the cake with sifted cocoa powder. If desired, instead of cocoa you can use finely grated dark chocolate.

Now the dessert can be served.

Our homemade Tiramisu cake is ready! We hope that this step-by-step recipe with photos will help you prepare this delicious cake easily and without hassle!

Cake Recipes

1 hour 20 minutes

275 kcal

4.4/5 (5)

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

Italian tiramisu cake It is considered by many to be one of the most delicate and delicious desserts, but it is labor-intensive and time-consuming to prepare. My mother, while in Italy last year, managed to refute this statement upon her return, since an Italian chef I knew had several recommendations for quickly preparing various cakes, including Tiramisu, according to classic recipes, suitable for home use. One of them contains advice not to be afraid of difficulties, since making this treat is no more difficult than baking your usual cakes, if you use your imagination and confidence.

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

You will need

Savoyardi cookies

The classic Tiramisu cake is made only from cookies "Savoyardi"(“Lady fingers”), so it is highly recommended not to use other, even very similar cookies. You can buy Savoyardi cookies ready-made, or you can bake them yourself.

Remember that making cookies is not at all it's complex, and the final result will please you very much.

Tiramisu

• 350 – 400 g mascarpone;
• 130 g sugar;
• 350 ml of the heaviest cream;

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

Assembly

• 1/2 tbsp. the strongest coffee.

Decoration

• 80 g cocoa.

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

Sequence of preparation of Tiramisu cake

Cookies for the base of the cake

To ensure that your cookies do not fry, but only dry out, we keep the oven temperature at a constant level and often look into it to check the level of color of the products. Ready-made “fingers” have soft cream color.

Cream for Tiramisu cake - a universal recipe

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

Assembling the cake

The Tiramisu cake prepared according to this recipe does not need gelatin, since the filling - curd mass of cream with Mascarpone cheese - is perfect freezes in the refrigerator without any additional ingredients.

Design and decoration

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

Many people wonder: how to additionally decorate the Tiramisu cake? The fact is that this classic dessert does not need in other decors, since traditional decorations such as marmalade or chocolate can only worsen the taste of your fragile creation, so there is no need to make additional decorations.

Video of step-by-step preparation of Tiramisu cake

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

Finally, let me recommend 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. Your family will really like it, because it is made from delicate biscuit, which you like to eat with tea or coffee, and

A very delicate tiramisu dessert that simply melts in your mouth, the recipe for which every self-respecting Italian housewife knows, is not difficult to prepare. The main thing is to prepare all the ingredients, such as Savoyardi cookies or Mascarpone cheese. Of course, they can be replaced with other products (for example, dried biscuit and soft cream cheese), but then the taste of the finished dessert will be somewhat different from the classic version.

The traditional dish is prepared exclusively from original products and is considered the basis of other varieties of tiramisu.

To enjoy the delicious dessert that adorned the dinner tables of ancient Italy, you will need:

• Savoyardi cookies, which are baked especially for tiramisu;
• Mascarpone cheese, which resembles heavy cream rather than cheese;
• Marsala wine, which is produced only in Sicily;
• strong brewed coffee of any kind;
• granulated sugar, eggs and cocoa powder.

Savoyardi can be replaced with home-baked sponge cake, and hard-to-find Marsala wine can be replaced with another type of alcohol: cognac or Amaretto liqueur.

And now the proportions of the ingredients:

• cookies - approximately 0.3 kg;
• cheese – 0.5 kg;
• sugar – 0.1 kg;
• chicken eggs – 4 pcs. (can be replaced with quail - about 18 pcs.);
• wine – 3 spoons;
• cold coffee - a cup (about 0.4 l);
• cocoa powder.

The classic tiramisu recipe involves the following steps in creating this most delicate dessert:

1. Grind the egg yolks thoroughly with half the sugar until a white foam forms.
2. Beat the chilled whites with the remaining sugar until white.
3. Mix the egg white and yolk mixtures and beat again with a mixer.
4. Add cheese and beat until mixture becomes thick.
5. Mix coffee with cognac.
6. Quickly dip the sticks in coffee and place them on the dish in a thick layer so that they do not have time to disintegrate.
7. Spread cream on top.
8. Place the savoiardi on the second row, brush with the remaining cream.
9. Place in the refrigerator for 4 hours, and then sprinkle the finished dessert with cocoa.

All that remains is to carefully cut into pieces and place the dessert on plates.

No added eggs

To prepare “eggless” cream for tiramisu you will need the following products: 0.25 kg of mascarpone, 0.1 ml of cream (fat content not less than 25%) and 50 g of condensed milk.

In addition, you need to take:

• savoiardi - as much as needed (about 18 pieces);
• Cup of coffee;
• a couple of spoons of liqueur.

The main difference from the classic recipe is in the preparation of the cream:

1. Whip chilled cream and condensed milk until soft peaks form.
2. Add cheese little by little, carefully stir the mixture from top to bottom until smooth.

With cream and mascarpone

Another option for creating a dessert without eggs is with cream and mascarpone.

In addition to chilled cheese (250 g) and cream with 33% fat content (250 ml), you will need the following products:

• 0.2 kg of cookies;
• 4 tablespoons of powdered sugar;
• a jar (half a kilo) of canned fruit in syrup (for example, tangerines).

Step by step steps:

1. Beat cream and powder until thick.
2. Gently stir in the mascarpone.
3. Drain the syrup from a jar of fruit (it will be useful for dipping cookies), dilute it with boiled water to your taste.
4. Coat the bottom of the baking dish with cream.
5. Place a layer of cookies dipped in syrup, followed by cheese mixture, pieces of fruit, biscuit and more cheese mixture.
6. Cover the form and put it in the refrigerator.

Before serving, each serving can be decorated with fruit slices.

Strawberry dessert

To create a summer strawberry dessert you will need the following products:

• half a kilogram of strawberries (fresh or thawed);
• the same amount of mascarpone;
• savoiardi - as much as needed (about 18 pcs.);
• 100 g sugar;
• 4 egg yolks;
• a couple of spoons of orange liqueur.

We will decorate the cake with peeled pistachios.

The cooking process is as follows:

1. Wash the berries, dry them, tear off the sepals and grind them in a blender, adding sugar if necessary. You can add liqueur to the berry pulp, but it is not necessary.
2. Grind the yolks and sugar until white.
3. Separately, beat the cheese until fluffy, gradually mixing in the yolks.
4. Place a little cream on the bottom of the mold, then a layer of cookies dipped in strawberry puree, then again cream, berries, cookies, cream.
5. Decorate the top of the product with chopped pistachios and strawberries, cut into thin slices, and then put them in the refrigerator.

Strawberry dessert can be made according to another recipe:

1. Mix 0.2 kg of strawberries with ½ glass of orange juice and two tablespoons of liqueur. Beat the mixture in a blender.
2. Mix egg whites (2 pcs.) with sugar (a couple of spoons), lemon juice (spoon), water (2 spoons) and place in a water bath. At the same time, beat with a mixer at minimum speed. After the granulated sugar has dissolved, beat for 5 minutes at high speed. Remove the thickened mixture from the heat and whisk until it cools.
3. Mix the yolks (2 pcs.) with sugar (1-2 tablespoons) and, placing in a water bath, beat until they become light.
4. Mash the mascarpone (250 g) with a fork, gradually stir in the yolk mixture, and then carefully stir in the white mixture.
5. First put a little cream into the mold, then sticks, strawberry slices, cream, cookies and cream soaked in strawberry mixture.

Cover the mold and put it in the refrigerator.

Alcohol-free

Children can enjoy this dessert if prepared without alcohol.

To do this, you need to prepare the following food set:

• savoiardi (as needed);
• mascarpone – half a kilo;
• 3 testicles;
• 6 spoons of sugar;
• half a cup of warm brewed coffee;
• cocoa.

It’s easy to make tiramisu without alcohol:

1. Grind the yolks and sugar thoroughly until white.
2. Mix them with the cheese so that there are no lumps.
3. Separately, beat the whites until they form a strong white foam, and then carefully fold them into the yolk-cheese mixture.
4. Place a row of cookies tightly in a flat dish and lightly sprinkle with coffee.
5. Next, lay out a layer of cream, then cookies, which are soaked in coffee in the same way as the previous one, and then coated with cream.
6. Sprinkle the top with cocoa powder.

The finished dish is put in the refrigerator.

With cherry

Another unique recipe for creating tiramisu without eggs is with cherries.

To create a cherry dessert you will need:

• 360 g frozen cherries;
• 280 ml 33% cream;
• 250 g mascarpone;
• 240 g savoiardi;
• 4-5 tablespoons of powdered sugar;
• 3-4 spoons of coffee liqueur;
• a pinch of vanillin;
• a cup of brewed coffee;
• 60 g dark chocolate.

Step-by-step instruction:

1. Mix cream, cheese, vanilla, powder and a spoonful of liqueur.
2. Mix the remaining liqueur with coffee (about 3 spoons per glass of warm water).
3. Place a thin layer of cream on the bottom of the bowl or mold.
4. Dip one side of the cookies into coffee, and then place the dry side on the cream in a thick layer.
5. Next, lay out the following layers in order: cherry, cream, cookies dipped in coffee, cherry and cream again.
6. All that remains is to sprinkle the structure with grated chocolate, decorate with cocktail or fresh cherries and put it in the refrigerator until the morning.

How to make mascarpone cheese with your own hands?

There are several options for making Mascarpone cheese at home:

From homemade sour cream

To do this, fold the gauze 5 times, cover it with a colander, which is placed in a pan. Chilled sour cream with 21% fat content is added to the resulting structure. (the fattier the sour cream, the more oily the resulting product will be). The gauze is tied tightly, and a weight weighing about 4 kg is placed on top and sent to the refrigerator.

After three days, the gauze will have soft and tasty cheese. It is important to note that from 1.5 kg of the initial product approximately 1.1 kg of the final product will come out.

From cream and lemon juice

To prepare approximately 0.3-0.4 kg of cheese you will need 0.8 ml of pasteurized cream with a fat content of 15-20% and 2 tablespoons of lemon juice.

How to cook:

1. Heat the cream in a water bath to about 80°C, stirring constantly.
2. Remove from heat, add juice and stir well.
3. Place in a water bath again and stir for at least 7 minutes until the mixture resembles a thick cream.
4. Remove from heat and leave for a quarter of an hour to cool.
5. Place a sieve over the pan, cover with gauze folded in 4-6 layers and place the mixture in it for about an hour to drain the whey.
6. Next, the gauze is tied and hung for about another hour.
7. After this, the gauze and cheese are sent back to the sieve, a load is placed on top and put in the refrigerator overnight.

By morning, the cheese can already be consumed.

From cream and cottage cheese

To prepare cheese, take cottage cheese with 18% fat content (0.2 kg) and cream with 33% fat content (0.2 ml). The cottage cheese is rubbed through a sieve. Then mix it with chilled cream and beat at low speed until fluffy.

No matter how the cheese is prepared, it must be consumed within three days

Savoiardi biscuit recipe

Savoyardi cookies, or lady fingers, are not often found on store shelves. But don’t despair: you can prepare it at home with your own hands if you have simple ingredients:

• eggs - 4 pieces;
• sugar and powdered sugar - 4 tablespoons each;
• flour - the same;
• butter (grease the baking sheet).

Cooking technology:

1. Set the oven to preheat (about 180°). It must warm up well, otherwise the products will not rise and the dough may spread.
2. Separate the yolks from the whites and place them in 2 different dishes. For yolks, it is better to take a narrower container to make it easier to beat.
3. First, grind the yolks with sugar until they turn into a thick white mass.
4. Add sifted flour and stir with a spoon until smooth.
5. Beat the whites with a mixer until stable peaks form. If they were whipped correctly, then when the container is tilted, the mass does not move.
6. Transfer the white mixture to the yolks and gently mix with a spoon from bottom to top.
7. Line a baking tray with baking paper, grease with oil and sprinkle with flour.
8. Fill a baking bag with dough and carefully squeeze out equal strips 8-12 cm long onto a baking sheet, leaving a small distance between them.
9. Sprinkle the pieces with powder through a strainer and leave for about 5 minutes.
10. Place in the oven for 10-15 minutes.

When the cookies are baked, turn off the oven and open the door slightly so that they cool gradually. The finished products should have a pleasant creamy color.

Serving tiramisu

If the dessert was prepared in the form of a cake, then it is cut into portions and placed on a dessert plate. The delicate dish is served on a stand plate with a dessert spoon. The most suitable drinks for tiramisu are coffee or tea.

The dessert can be prepared in portioned containers - bowls. In this case, the number of layers can be made greater than in the original, and the top can be decorated with chocolate figures or pieces of fruit. Before serving, the bowls are placed on a stand and a dessert spoon is placed next to it.

The serving temperature for chilled food is no more than 6°.

Let's prepare Tiramisu - a popular Italian dessert without baking, which combines tenderness, juiciness, magical taste and extraordinary aroma. The classic Tiramisu recipe involves using high-quality cream cheese, Savoyardi biscuits, raw chicken eggs and coffee. This dessert is quite easy to prepare, so if you have the necessary ingredients, even a novice cook can handle it.

First, let's look at the choice of ingredients. Savoyardi biscuits (Lady fingers) can be bought in the store, but I always bake them myself -. Cream cheese for Tiramisu is traditionally used Mascarpone, but in the absence of it you can try Philadelphia, Cream Cheese and similar analogues. The amount of powdered sugar can be adjusted to your taste, and the cognac can be replaced with any strong aromatic alcohol (dark rum, brandy, coffee liqueur) or not added at all if you do not use it or are preparing it for children.

Choose any coffee you like for soaking biscuits. Personally, I prefer to use exclusively natural ground (instant is also suitable, but this is not for everyone). Unsweetened high-quality cocoa powder for sprinkling the finished dessert is needed to highlight the sweetness of Tiramisu.

Regarding chicken eggs in this simple and tasty dessert: I advise you to buy a product from a trusted manufacturer, since the recipe uses them raw. For those who are afraid of salmonellosis, a couple of tips. First of all, chicken eggs should not be from the refrigerator (otherwise they will crack from the temperature difference), fresh and with an intact shell. Wash the eggs thoroughly (preferably with a dishwashing sponge), put them in boiling water for a minute (don’t cook, just pour it into a deep bowl), and then immediately into ice water (water with crushed ice). Take it out, dry it, use it. Thus, the eggs are processed to the maximum, while remaining completely raw.

Undoubtedly, there are a large number of Tiramisu recipes without using eggs. For example, replacing them with heavy cream (take the same weight as eggs - approximately 200 grams), which is whipped to soft peaks. However, it should be borne in mind that this dessert itself is already very high in calories, and adding heavy cream will make it even more satisfying and difficult to digest. That is why I suggest trying the classic version of Tiramisu - you will definitely like it!

Ingredients:

(500 grams) (200 grams) (200 milliliters) (4 pieces ) (100 grams) (2 tablespoons ) (2 tablespoons ) (2 tablespoons )

Cooking the dish step by step with photos:

All that remains is to mix the whipped whites into our delicate cheese cream in small portions. First, add literally 2-3 tablespoons of proteins and carefully mix them into a denser and thicker base.

When half of the whites become one with the cheese cream, add the second half of the whites and mix them in with a whisk, but not with a mixer, but by hand. Take your time: it is important for us not to release the precious air bubbles contained in the whipped egg whites. It is thanks to them that the finished cream for Tiramisu will turn out not only tender, but also airy!

The final stage of preparing the dessert is assembly. As a rule, Tiramisu is usually served in square or rectangular forms made of transparent glass (if it is not served in portions). Firstly, this shape is convenient because the cookies are laid in even and clear layers, and there is no need to break them (as for round or oval ones) when assembling the puzzle. And secondly, through colorless glass you can visually enjoy the contents of your delicious creation. However, this is all pampering - use the form that you have at home. In this case, the dimensions of this very mold are more important - mine is 22x22 cm, height - 6 cm. Place about 3 tablespoons of butter cream on the bottom and distribute it in an even layer using a tablespoon or silicone spatula.