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Tiramisu cake made from natural ingredients. Road to the clouds: classic Tiramisu recipe at home

Calories: Not specified
Cooking time: 30 min

The famous Italian dessert Tiramisu is traditionally made from Savoyardi cookies, soft Mascarpone cheese and Marsala wine. But many confectioners have made their own small changes to the classic recipe, and as a result, today the multi-layer dessert has different external shapes and fillings. We offer our version of a delicate and airy dessert - Tiramisu cake, a recipe with photos will help you prepare it at home. It will take no more than 30 minutes to prepare the cream and assemble the cake. But the dessert must be left in the refrigerator for 2-6 hours before serving.
By the way, look at how it is prepared and it will also help you bake these cookies without hassle.

- Savoyardi cookies – 25-30 pcs.,
- Mascarpone cheese – 250 g,
- cream 33% - 500 ml,
- powdered sugar – 60-80 g,
- strong coffee – 150 ml,
- rum, liqueur or cognac – 2 tbsp. l.,
- cocoa powder – 1 tbsp. spoon.

How to cook with photos step by step

Pour the chilled cream into a clean, dry container and add powdered sugar. For dessert, it is advisable to use powdered sugar flavored with rum or vanilla.

Beat the cream and powder with a mixer for 1-2 minutes until fluffy, smooth and stable when the bowl is tilted. Beat on low speed and quickly, otherwise the cream will turn into butter.

Add soft and thick Mascarpone cheese to the cream. Be careful here: mix the whipped cream and soft cheese by hand using a silicone/wooden spatula. If you continue to beat with a mixer, small but noticeable grains may form. This is exactly what happened with my cream. But this did not affect the taste.

Pour brewed strong coffee and alcohol into the container - wine, rum, brandy, liqueur or cognac. Pre-cool the coffee. Mix liquids.

Place a layer of cream on a flat cake plate. Break up a few cookie sticks. Quickly dip the Savoiardi pieces into the coffee and place them in a circle on a plate.

Fill the first layer of dessert with cookies. Cookies can be dipped in coffee on one side or both sides. But this must be done quickly so that the sticks get a little wet, and not completely soaked.

Next, add a new layer of buttercream and spread it carefully.

Then a second layer of cookie pieces soaked in an aromatic mixture of coffee and liqueur.

To beautifully decorate the side surface of the cake, you need to calculate how many cookie sticks are needed for the fence, cut the cookies on one side, then place the sticks vertically on the cream.

The result will be a “fence” like this:

If there is room left on top, create another layer of soaked Savoiardi pieces.

Decorate the top of the Tiramisu cake with cream using a pastry bag or syringe with star tips.

Place the assembled dessert cake in the refrigerator for 2-6 hours to soak and cool. During this time, the cookie fence will become soft on the inside and crispy on the outside.
Before serving, sprinkle the top of the Tiramisu Cake with real cocoa powder and decorate with a satin ribbon.

The chilled dessert cake is easily cut into portions with a wide, sharp knife.

Invite guests to the table and treat you to the famous Italian dessert that you created in your kitchen, without resorting to the services of expensive pastry chefs.
Buon appetito!
Here's how the dessert is prepared

The classic Italian dessert tiramisu literally translates as “to rise to the top,” and all because 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’s worth learning the secrets of cooking it at home to please your family and friends.

How to make Tiramisu at home

Any cook begins preparing Tiramisu at home by preparing the ingredients. You will need eggs, sugar, cream cheese for the cream, but the base may be different. The classic recipe calls for the use of savoiardi cookies, but they can be replaced with dry biscuits or shortbread. To get a light cream, beat the yolks with sugar, and beat the whites with salt to a strong foam, mix with powdered sugar, mascarpone or other cream cheese. For taste, you can add a couple of drops of liqueur or cognac.

It is easier to buy cookies or sponge cake for a cake already prepared, but if you bake it yourself, it will turn out tastier. The base is prepared as follows: beat the yolks with sugar again, and the whites with salt, combine 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 assemble the cake: soak the sponge cake in coffee, place it in molds, layer it with cream and cool it in the refrigerator for about 3 hours. Before serving, do not forget to sprinkle the treat with cocoa.

Tiramisu cake recipe

Every cook will need a recipe for making Tiramisu at home to please 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 top marks. You can make a classic dessert based on mascarpone and savoiardi cookies, replace the filling with curd cream, a creamy layer, or try a recipe without eggs. Any version of the cake is worthy of attention.

Homemade Tiramisu recipe with mascarpone

Cooking time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 250 kcal.
Purpose: for dessert.
Cuisine: Italian.

Traditional is a mascarpone cake made with cream cheese. If it is unavailable, it can be replaced with heavy cream or sour cream, but according to reviews, the taste will not be the same. It is better to choose mascarpone to get a surprisingly delicate taste and creamy aroma. The prepared delicacy will delight all the guests gathered at the festive table.

Ingredients:

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

Cooking method:

Beat the egg yolks with half the sugar, while keeping the mixture in a water bath until the granulated sugar dissolves. Add mascarpone.
Beat the whites with salt, gradually add the rest of the sugar. Combine both masses.
Dip cookies into a mixture of coffee and cognac and place on the bottom of the mold. Pour over the cream and sift in the cocoa. Repeat layers.
Leave the cake to soak for 2 hours.

From cookies

Cooking time: 3 hours.
Number of servings: 9 persons.
Calorie content of the dish: 246 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

If you don’t have savoiardi, then information on how to make Tiramisu from cookies will come in handy. To do this, you can buy dry biscuit cookies of the “Cow” 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 sit in the refrigerator for at least 2 hours. This will make the dessert even softer and more tender.

Ingredients:

cookies – 750 g;
sour cream 30% fat – half a kilo;
cream 33% fat - 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 cup.

Cooking method:

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

With cream

Cooking time: 6 hours.
Number of servings: 7 persons.
Calorie content of the dish: 301 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

Tiramisu with cream turns out to be very high in calories, but so tasty that it’s 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 a large form, always after soaking for many hours 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 33% fat – 250 ml;
savoiardi – 220 g;
powdered sugar – 40 g;
eggs – 3 pcs.

Cooking method:

Brew coffee, add rum. Mix the yolks with sugar, beat in a water bath until light and thick. Remove from heat and whisk until cool.
Combine the whipped mascarpone with the yolk mixture, add the cream whipped with powdered sugar.
Dip the cookies in coffee, place in the mold on top of the cream, cover with a layer of cream, repeat.
Sprinkle the cake with cocoa and let it sit for 5 hours.

Learn how to make other recipes.

Classic

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 275 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

Making classic Tiramisu at home requires a little effort, but you will need to get the right ingredients for the perfect composition. The classic recipe with step-by-step photos involves using real savoiardi biscuits and mascarpone cream cheese. The secret to the rich taste is the use of strong coffee with orange or almond liqueur.

Ingredients:

mascarpone – 250 g;
eggs – 2 pcs.;
powdered sugar – 50 g;
savoiardi – 10 pcs.;
cocoa – 30 g;
liqueur – 50 ml;
strong coffee – 150 ml.

Cooking method:

Beat the yolks and sugar with a blender for 5 minutes, beat 1 white separately until a stable foam forms. Carefully add the soft cheese, stirred with a whisk, into the yolk mixture, beat, add the whites until a thick, creamy mass is obtained.
Place some of the cream on the bottom of the mold, along with cookies moistened with a mixture of coffee and liqueur, cover with a cream layer, repeat.
Sprinkle the cake with cocoa and let it brew.

With curd cream

Number of servings: 8 persons.
Calorie content of the dish: 245 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

Curd dessert Tiramisu is an alternative to the traditional recipe, because here mascarpone is replaced with a mixture of homemade cottage cheese with natural plain yogurt. Making this Tiramisu cake with cottage cheese is faster, and in terms of calories it is not much different from the classic one. The same rich creamy taste and pleasant appetizing 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;
savoiardi -100 g;
cocoa – 20 g.

Cooking method:

Rub the cottage cheese through a sieve, add sour cream and yogurt.
Beat the yolks with sugar until snow-white foam, add cottage cheese, add the whites beaten for 7 minutes.
Dip savoiardi in a mixture of coffee and cognac, place on the bottom of the mold, and pour in the curd mixture. Repeat the layers, steep the cake, sprinkle with cocoa.

In glass

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

Information on how to make Tiramisu in a glass will be useful, because guests will like this form of serving. Portions for one 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 prepared mass, add a sprig of red currant and a mint leaf.

Ingredients:

mascarpone – 250 g;
savoiardi – 12 pcs.;
eggs – 2 pcs.;
strong coffee – 100 ml;
sugar – 10 g;
Amaretto liqueur – 30 ml;
powdered sugar – 50 g;
cocoa – 20 g.

Cooking method:

Brew coffee, sweeten, add liqueur.
Beat the egg whites with a mixer until stiff, add half the powdered sugar, and beat again.
Separately, beat the yolks with the remaining powdered sugar until white and thick.
Add mascarpone, beat again. Combine both masses.
Prepare dessert: place broken cookie sticks at the bottom of the glass, pour over coffee, fill with cream to the very top.
Before serving, cool the cake, let it sit, and cover with a layer of cocoa.

From Yulia Vysotskaya

Cooking time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 375 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

Most culinary experts will like the recipe for Tiramisu cake from Yulia Vysotskaya step by step with photos, 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 lack of strong alcohol. A child should not get carried away with it - strong coffee is not the healthiest product for a child’s body.

Ingredients:

powdered sugar – 100 g;
savoiardi – 350 g;
coffee - glass;
mascarpone cheese – 250 g;
eggs – 4 pcs.

Cooking method:

Beat the yolks with powder until foamy. Add mascarpone and repeat the process. Add protein foam.
Soak the cookies in coffee, pour the cream mixture over them, and cool.
Decorate the cake with mint or cocoa when serving.

With savoiardi cookies

Cooking time: 3.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 242 kcal.
Purpose: for dessert.
Cuisine: Italian.
Difficulty of preparation: medium.

The following recipe explains in detail how to make Tiramisu cake from Savoiardi cookies. It is worth buying original cookies for production, which have the desired texture and do not become soggy from soaking to mush. The result is a delicate coffee-creamy dessert with an almond flavor due to the addition of 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 glasses;
eggs – 2 pcs.;
powdered sugar – 50 g;
Amaretto liqueur – 40 ml;
mascarpone – 250 g;
savoiardi – 200 g;
cocoa – 20 g.

Cooking method:

Beat the yolks, powdered sugar and half the liqueur, combine with mascarpone and whipped whites until foamy.
Mix the espresso with the remaining liqueur, dip the cookies, and place on the bottom of a serving bowl. Pour in the cream mixture and repeat layers. Cover with film and leave to cool for 3 hours.
Sprinkle the cake with cocoa before serving.

No baking

Cooking time: 2.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 244 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty 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 serving. This recipe will teach you how to prepare a treat using the original whipped cream with mascarpone cheese, which will give it a richer, creamier taste. The eggless dessert looks appetizing and is suitable for consumption even by children.

Ingredients:

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

Cooking method:

Beat cream, sugar and mascarpone.
Dip the cookies in coffee and place on the bottom of the mold. Pour in cream and repeat layers.
Sprinkle with cocoa and cool the cake in the refrigerator for 2 hours.

Biscuit

Cooking time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 276 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: difficult.

The following recipe will explain how to bake Tiramisu with sponge cakes in the absence of ready-made savoiardi cookies. The result is an original cake that will decorate any festive feast. Outwardly, it faintly resembles the classic Italian recipe, but its filling will dispel all doubts. The decoration of the biscuit delicacy deserves special attention - 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;
powdered sugar – 80 g;
dark chocolate – 180 g;
butter – 15 g;
liqueur – 20 ml.

Cooking method:

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 the mold, bake at 175 degrees for 25 minutes. Cut the cake in half.
Add mashed cream cheese and powdered sugar to the whipped cream.
Brew coffee, add liqueur, soak in the cake mixture, layer with cream.
For ganache, break the chocolate, pour hot cream until dissolved, add butter, cool, beat until mousse.
Let the cake soak, coat with ganache, sprinkle with cocoa.

The decoration of the Tiramisu cake is considered important in production, which depends only on the imagination of the cook. You can make a traditional topping using cocoa powder and powdered sugar, but it's better to use these chefs' ideas for decorating the surface of the cake:

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

Video

Tiramisu cake is tender and airy, with a characteristic creamy coffee taste. To prepare it you will need savoiardi cookies, which you can buy ready-made or bake yourself. For the cream, take mascarpone and cream, egg yolks and a little gelatin for better hardening, making it easier to cut the cake with a knife. We will assemble the tiramisu in a large springform pan with a diameter of 25 cm.

Total cooking time: 3 hours + soaking time
Cooking time: 1 hour
Yield: 12 servings

Ingredients

For the savoiardi cookies

small eggs – 5 pcs.
wheat flour – 60 g
corn starch – 60 g
sugar – 120 g
vanillin - on the tip of a knife
powdered sugar – 3 tbsp. l. for sprinkling

For cream and impregnation

mascarpone – 350 g
33% cream – 300 ml
egg yolks – 5 pcs.
sugar – 120 g
strong coffee – 150 ml
cognac or coffee liqueur – 50 ml
gelatin – 1 tsp. with a slide
vanillin - on the tip of a knife

For decoration

33% cream – 100 ml
powdered sugar – 2-3 tbsp. l.
cocoa powder – 3 tbsp. l.

Preparation

Cooking savoiardi biscuits for the cake base(if you don’t want to bake, then buy savoiardi in the store - you will need 2 packages of 400 g each).
Turn on the oven to preheat to 180 degrees. For the dough, take 5 eggs, carefully separate the whites from the yolks. Mix the yolks with vanilla and 20 g of sugar (this is 1 tablespoon). Beat until the sugar crystals dissolve.

Beat the whites separately until light foam forms. Then add the remaining 100 g of sugar in parts and continue beating with a mixer until stiff, stable peaks form.

Using a silicone spatula, mix the whites and yolks until smooth.

Add the sifted flour and starch in three additions, knead with a spatula, carefully so as not to settle the dough.

We transfer the savoiardi dough into a cooking bag with a round nozzle (there will be a lot of dough, I divided it into three parts) and place cookies on parchment - approximately 7 cm long, at a distance of 2 cm from each other. Sprinkle powdered sugar on top.

Bake “lady fingers” at 180 degrees for 10-15 minutes. Depending on the diameter of the nozzle, savoiardi can turn out to be of different thicknesses; mine were small, about 1 cm, and they baked very quickly (there were 3 baking sheets in total, the total number was more than 100 pieces). If you have a wider nozzle, the cookies will turn out taller and will take longer to bake. The savoiardi should dry well over the entire area, while remaining a light, soft cream color. Remove it from the parchment and cool on a wire rack.

Brew strong coffee for soaking.
Ideally, use espresso, but if you don’t have a coffee machine, then brew strong coffee in a Turk: for 2 teaspoons of finely ground coffee - 200 ml of water. Strain the finished drink to get rid of sediment. Pour a couple of spoons of coffee (50 ml) and dilute gelatin in it, leave it aside for swelling.

Preparing the cream for the Tiramisu cake.
Place 5 yolks in a bowl, mix with sugar, add vanillin or vanilla essence. After stirring, place in a water bath.

Actively stirring with a whisk, keep the yolk mixture in a “water bath” for about 4-5 minutes (fire is low), bring to a temperature of 40-45 degrees. The sugar crystals should dissolve and the yolks should turn white. Under no circumstances should you overheat, otherwise your yolks will cook! The mass just needs to be heated so that the sugar is completely dissolved and the eggs are thermally treated.

Remove from the water bath and beat the yolk mixture until it cools completely and acquires a dense texture, about 4-5 minutes. Then add the mascarpone to the bowl and pour in the gelatin diluted in coffee (preheat it so that there are no lumps of gelatin and cool to room temperature). Mix the mixture until smooth using a mixer at low speed.

Separately, whip the cream until thick and add it in small portions, carefully mixing with a spatula.

Let's start assembling the cake.
Place cookies in one row on the bottom of a springform pan with a diameter of 25 cm. Pour cognac into the remaining coffee. Lubricate the cookies with coffee impregnation using a brush. Do not pour the savoiardi mixture too generously, otherwise the cookies will become soggy.

Spread a thick layer of cream on top (it needs to be divided into three parts according to the number of cakes). Then again lay out a layer of cookies, soak in the coffee and cover with cream.

In total you should get 3 layers of cookies and 3 layers of cream. The last layer should be cream. Place together with the mold in the refrigerator for 3-4 hours (can be left overnight).

Decorating the cake.
Remove the springform pan and transfer the cake to a large serving platter using a pair of wooden spatulas. Grind 2-3 savoiardi cookies with 1 tablespoon of cocoa powder in a blender bowl and sprinkle the edges of the cake with the resulting crumbs. Decorate the top with cream whipped with powdered sugar, and generously sprinkle with cocoa sifted through a sieve.

You can decorate the cake to your liking. If you collected not three layers of cookies, but two, then you can lay out the remaining savoiardi along the side and tie it with a decorative ribbon, the cake will turn out very elegant. You can apply cocoa powder on top through a stencil with any design, and instead of whipped cream, use part of the cream (which was used to assemble the cake).

Cut the Tiramisu cake into portions and serve. It turns out large, designed for 10-12 servings, but is eaten very quickly. The dessert is light, moderately sweet, with a pleasant coffee note, and can be eaten with a spoon. The cake should be stored in the refrigerator until served. Enjoy your tea!

Is it difficult to make Tiramisu at home?
Classic Tiramisu is a Savoyardi biscuit, dry, tender, light, porous; This is a delicious syrup-impregnation made from coffee with the addition of aromatic alcohol; and this is a cream based on Mascarpone cream cheese. This is exactly the “Tiramisu” that we will prepare at home, and we will bake the cookies ourselves, and we will provide the tiramisu recipe and the savoiardi cookie recipe with the most detailed photos.

What's here:

So, 3 recipes for Tiramisu with photos and savoiardi.

Tiramisu classic recipe

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

Ingredients for the Savoiardi cookie recipe

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

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

How to make Savoiardi 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 white, 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.

In another bowl, beat the egg whites and, without stopping whisking, add the sugar.

The foam should be strong - it should not fall out (or leak) from the inverted bowl.

Add the whites to the yolks in three additions, stirring very carefully with a silicone or wooden spatula.

Move the spatula from bottom to top. The result will be a very soft and airy mass.

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

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

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

Remove the slightly cooled cookies from the paper and transfer to a wire rack. Once completely cooled, they are ready to continue creating Tiramisu.

ON A NOTE

Well-beaten egg whites help the dough hold its shape, which means the savoiardi cookies will be taller.

Do not skimp on powdered sugar for sprinkling.

If you won't be using the cookies right away or if you've baked significantly more cookies, store them in a tightly sealed, dry container.

Ingredients for 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
powdered sugar - 150 grams
cocoa powder for sprinkling - 2 teaspoons

How to make Tiramisu at home

Separate the egg whites and yolks into different containers. Place the whites in the refrigerator. Beat the yolks with a mixer with powdered sugar until pale yellow and silky, homogeneous consistency.

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

Beat the egg whites with a pinch of salt until they form a stiff, standing foam.

Place the whites into the yolk mixture and stir in slowly, very carefully, obtaining an airy, delicate cream.

Place a layer of Savoiardi (half of the existing one) in a mold with sides.

Pour coffee evenly

until all the cookies are completely wet.

leveling over the entire surface.

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

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

ON A NOTE

Instead of pouring the cookies in the mold, you can dip them in coffee to completely wet them.

Using 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 prepare dessert in portioned forms.

Do not use flavorings or essence instead of cognac or brandy (liqueur) - this is very tasteless and incorrect.

And 2 more homemade Tiramisu recipes.

Tiramisu cake - sponge recipe, almond

In this recipe, “Savoiardi” is replaced with pieces of biscuit, the coffee impregnation is replaced with milk and almond liqueur, which is also added to the cream, and the topping, instead of cocoa, is almond flakes.

Ingredients:

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

Making Tiramisu biscuits at home

Beat the yolks with half (25 grams) of sugar until the sugar dissolves and the yolks lighten. Beat the whites with a mixer into a strong foam. Add the remaining sugar and beat until shiny and well thickened. Combine the protein and yolk masses.

Add the sifted flour to the mixture and mix gently with a spatula.

Pipe the finished dough, transferring it into a pastry bag or homemade cornet onto a baking sheet with parchment. If you already know in what form you will make the dessert, then place sticks half the length of this form (you can draw out the paper so as not to make a mistake in size).

Sprinkle with powdered sugar and leave for 15 minutes.

Bake in an oven preheated to 200 degrees for 10 minutes. Remove from paper and cool on a wire rack.

Ingredients for Tiramisu with Almonds recipe:

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 sponge cake with almond flavor

Pour 25 grams of sugar into a frying pan (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 the milk and stir until the caramel has completely dissolved. Pour through a strainer into a small container (bowl) and cool. Then pour in 1 tbsp. spoon of liqueur.

For the cream, prepare a steam bath. Place the container in the bathhouse, beat the yolks with 60 grams of sugar and 2 tbsp. spoons of liqueur until you get a fluffy, thick, viscous mass. In time it is approximately 7 minutes.

Move the container to a larger one with ice water (you can use a container with ice) and continue whisking, cooling the mass. Add mascarpone, mix thoroughly. Whip the cream and add it to the yolk mixture.

Dip each piece of sponge cake into the caramel syrup and place it in the pan.

After filling the bottom of the mold with biscuits, add half of the cream. Place another layer of soaked sponge cake pieces and a layer of cream. Decorate the top of the dessert with almond flakes (they can be toasted).

Place the dessert in the refrigerator for six hours.

Tiramisu without eggs

This recipe will appeal to those who are still wary of making dessert due to the presence of eggs that are not cooked.

If you prepare this recipe without alcohol, then the dessert is suitable for children.

Ingredients for the recipe:

biscuit sticks - 300 grams
mascarpone - 500 grams
cream 33% - 150 ml
powdered 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.

Mix mascarpone and powdered sugar. Add whipped cream, stir gently with a spatula until the cream becomes homogeneous.

Prepare coffee in a bowl, pour in Amaretto liqueur.

Dip the biscuit sticks into the coffee and place them in the pan. Top with half of the cream. Then again a layer of soaked sticks and a layer of cream.

Place the pan in the refrigerator overnight.

To serve, sprinkle with cocoa.
REFERENCE. Tiramisu is an exquisite dessert that is believed to have appeared in the second half of the 20th century. This assumption is based on the fact that the first written mention of the dish dates back to 1971.

Ten years later, the magazine “Vin Veneto” named the creator of “Tiramisu” - he allegedly turned out to be Roberto Linguanotto, who prepared the dessert in the late 60s in the city of Treviso at the restaurant “Alle Beccherie”.

The Italian “tira mi sù” - “raises me” - refers to the nutritional and taste qualities of the products that make up the dessert.

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

There are a great many recipes for making tiramisu. Today we will present you a couple of recipes for making tiramisu at home.

Tiramisu cake without cream

Ingredients:

mascarpone 500 gr
Savoyardi cookies 250 gr
eggs 6 pieces
cognac 30-50 ml
150 g sugar
strong espresso 200 ml
cocoa 1-2 tbsp. l.

How to make tiramisu without cream with mascarpone at home

Take the eggs and separate the yolks from the whites. Place the whites in a large deep bowl and cool, after which they should be beaten with a mixer until stable peaks form. Now you can put them in the refrigerator and proceed to the next step.

Add sugar to the yolks and beat until it is completely dissolved. In this case, the mass should become thicker and noticeably lighter.

Now gradually add mascarpone to the mixture of yolks and sugar, while continuing to beat the cream at low speeds until we have a mass of homogeneous consistency.

The next step is to carefully fold the whites into the cream. This can also be done with a mixer at low speed, but it will be best if you mix with a spatula by hand.

Now we need to prepare the dishes in which we will serve the tiramisu. In this case, you can use either one large mold or various bowls, low wide glasses or martini glasses. This way you will get beautiful and neat portions that are served quickly, without unnecessary fuss or additional preparation.

Next, dip the cookies in the coffee-cognac impregnation and place them on the bottom of the container. Thus forming the first layer. Then we alternate layers of cream and cookies with impregnation. Depending on the size of the dish in which you make tiramisu, the number of layers will vary. The last final layer is made of cream. Then we cover the molds with cling film and put them in the refrigerator for 8-10 hours to steep thoroughly. During this time, the tiramisu will be evenly soaked and harden. The finished dessert should be generously sprinkled with cocoa or finely grated chocolate. Decorate the delicious tiramisu to your taste. Bon appetit!

Tiramisu with gelatin

Ingredients:

cream 500 gr
cream cheese 500 gr
Savoiardi cookies 16 pcs
espresso coffee 1 cup
cognac 20 ml
cocoa 3 tbsp. spoons
gelatin 10 g

How to make tiramisu with gelatin at home.

Beat the mascarpone cheese with a mixer or blender until you get a homogeneous air mass.

Next you need to prepare the gelatin. To do this, soak it in a small amount of cold water, wait until it swells, and melt it in the microwave or water bath until liquid. Beat the cream with a mixer and at the same time gradually add the gelatin mass. Thanks to its use, the result is a thicker cream.

Gently and fairly quickly mix the mascarpone and creamy gelatin mass. It is better to do this manually using a spatula.

Now put part of the cream into a pre-prepared tiramisu form, distributing it evenly along the bottom of the form so that you get a layer 1.5-2 cm thick.

Next we prepare the impregnation. To do this, mix chilled, slightly sweet coffee with cognac and pour it into a deep, wide plate. Now dip each cookie in the coffee-cognac soak and place it evenly on top of the cream layer. Cover the cookie layer with cream, smooth it out and sprinkle with cocoa. If the container is small, you will get several layers, but remember that the last top layer should be covered with the creamy cheese mixture. Place in the refrigerator for 5-6 hours so that the dessert soaks and hardens.
Enjoy your tea. Tell your friends!

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