Tiramisu - replace cheese with cream! Homemade tiramisu cake

Tiramisu is an extremely tasty and beautiful dessert, known all over the world. It is easy to prepare, but the ingredients for its preparation must be exactly as needed, otherwise the taste will turn out completely different. Although, if this is not important for you, you can experiment, for example, by replacing mascarpone with cottage cheese with cream, and savoiardi with sponge cake.

Ingredients:

4 egg yolks;

1/4 cup sugar;

1/4 cup Kahlua or other coffee liqueur;

A pinch of salt;

220 g mascarpone cheese;

300 g savoiardi cookies (for a baking tray 20x20 cm);

1 tbsp. heavy cream;

2 glasses of freshly prepared espresso coffee;

2 tbsp. cocoa powder or grated dark chocolate.

How to make tiramisu

Preparing the cream

Add the yolks, coffee liqueur, sugar, and salt to the saucepan. Place in a steam bath.

Whisk this mixture for 6 minutes until it thickens. This is perhaps the most difficult work in the entire preparation of dessert - constantly whisking the mass in a steam bath.

Note: When you lift the whisk above the bowl, the liquid should drain from it, and ribbons should appear on the surface of the mixture (see photo). Don't worry if the ribbons disappear after a second - the mixture is ready to use. After it cools, its consistency will become normal for making dessert.

In order for the eggs to cook (if you need to exclude salmonella contamination), the temperature of the mixture must reach 70 degrees. Six minutes will be enough for this.

Remove the finished mixture from the bath and place on ice to cool. Stir occasionally.

Now to prepare the tiramisu cream, you need to mix the cream with mascarpone cheese using a mixer.

Using a whisk attachment, beat the mixture until stiff peaks appear.

When the egg mixture has cooled completely, add the mascarpone to it in three additions.

Stir until smooth, without lumps.

Preparing dessert

Sometimes it is not easy to get savoiardi cookies, as they are not sold on every corner, like crackers or simple shortbread cookies. But you can bake it yourself using the appropriate recipe. Recipes may vary. The cookies turn out soft or hard, crispy. This master class uses crispy cookies. They need to be dipped in coffee. If your cookies are biscuit-type, then lay them out and sprinkle with coffee so that they absorb the required amount.

Note: If you get a crispy savoiardi, you can remove the tiramisu from the refrigerator after about six hours and “crunch”. Do you like a soft dessert? Then leave it in the refrigerator for a day. Since the cream will saturate the cookies almost completely, this will make the tiramisu very soft and tender.

So let's get back to the process. Then let it cool, and, dipping one cookie into it, place them in a single layer on a baking sheet in rows.

Note: the amount of ingredients is calculated for a 20x20 cm baking sheet. But you can use a different size. You just need to trim the cookies to the shape of the baking sheet. If the cookies break when cutting, it’s okay - it won’t change the taste of the dessert.

Spread one third of the cream over the first cookie layer.

Sprinkle with cocoa or grated chocolate.

Do a similar operation with the second layer.

You can carefully spread the last third of the cream on top of the third layer, or you can...

...squeeze it onto the cookies in the form of exquisite droplets using a pastry syringe. Just to make the droplets look like in the photo, you need to leave a little more than a third of the cream.

Sprinkle cocoa or grated chocolate on top again.

It is recommended to use cocoa to decorate the last layer. It looks neater and gives the dessert an airier feel. But you have the right to use grated chocolate. Try making tiramisu with mascarpone, sprinkling it with cocoa, and next time try sprinkling it with grated chocolate. Over time, you will choose the option that suits you best.

Place the dessert in the refrigerator to soak for 24 hours.

The result is 8-10 servings of a delicate, coffee-creamy dessert with a pleasant cocoa aroma. The dessert does not need to be baked in the oven, which makes it an honor in the summer. This does not apply to the case when you bake savoiardi cookies yourself.

Note: Since a party or birthday will require more servings, you can make 2 or 3 trays of tiramisu, doubling or tripling the ingredients.

Now enjoy your creation!

Look how the cream has soaked in! How delicious it all looks!

So, who took it without permission!?

You will find another option for preparing this delicious dessert.

The Italian delicacy called tiramisu is a dish that has many fans. This dessert has a delicate, soft taste and a pleasant smell of coffee. It usually contains dairy products, eggs, and creamy cheese. The article describes various options and methods of preparing food.

Traditional delicacy tiramisu with cream

In order to make this Italian cake, you need the following products:

1. 1 package of lady fingers cookies.
2. Egg.
3. 200 g of powdered sugar.
4. 500 ml of heavy cream is enough.
5. Half a kilogram of mascarpone cheese.
6. A large spoon of rum.
7. 300 milliliters of freshly prepared coffee.
8. 20 grams of cocoa powder.

Beat the chilled cream well. Do the same with cheese. Combine the above products. Brew coffee with added rum. Dip cookies into the drink and place them in a dessert vase. Cover with a layer of cream, cocoa or chocolate shavings.

Treat without adding eggs

To prepare it you need to take the following products:

1. “Lady fingers” (cookies) - approximately 18 pieces.
2. Mascarpone cheese (about 300 grams).
3. Freshly brewed coffee (150 g).
4. 4 large spoons of powdered sugar.
5. 300 grams of cream.
6. 2 tbsp. l. aromatic alcoholic drink (cognac, rum).
7. 1 large spoon of cocoa powder.

Dip cookies in coffee with added alcoholic beverage. Place on a plate in layers, each layer covered with cream. Keep in the refrigerator for 4 hours.

Tiramisu with cream without eggs can be sprinkled with chocolate crumbs on top.

Recipe without adding soft cheese

This delicacy includes the following:

1. Sugar (for cookies - 200 grams). You need to add another 100 grams to the cream.
2. 8 eggs.
3. 120 g wheat flour.
4. 500 ml cream.
5. Sugar powder.
6. Large spoon of gelatin
7. 100 milliliters of milk.
8. A little vanilla and freshly brewed coffee.

Combine four egg yolks with sugar (200 grams). Beat until you get a thick foam. Grind 4 egg whites with lemon juice. Sift 120 g of wheat flour. Mix with the above products. Squeeze the sticks out of the resulting mixture onto baking paper using a device called a pastry bag. Sprinkle with sugar powder. Cook in the oven. At this time, you can do the cream.

Dissolve gelatin in 100 grams of cool milk. Combine the yolks (4 pieces) with 75 g of granulated sugar. Mix the above products. Grind the whites with vanilla. Add to the resulting mass. Whip the cream and combine with the previously named products. Place the cream and prepared sticks soaked in coffee into a bowl. Layer the ingredients until you are finished. Sprinkle cocoa powder on top of the treat.

The recipe for tiramisu with cream without mascarpone is quite complex, but interesting.

Cooking a dish with cottage cheese

In order to make this dish, you need the following:

1. A large spoon of liqueur or cognac.
2. “Lady fingers” (14 pieces).
3. 2 tsp. coffee and 1 tsp. sugar sand.
4. Dark slab chocolate.
5. 100 milliliters of water.
6. 400 grams of high-fat cottage cheese.
7. 3 tablespoons of sour cream and the same amount of sugar crumbs.
8. A little cocoa bean powder.

First you should make the cream. To do this, you need to take fat and combine it with sour cream in a blender. Add sugar crumbs. Place the resulting mass in the refrigerator. Prepare to cool slightly. Pour in a spoonful of alcohol. Lightly dip cookies into drink. Place a layer of cream, alternate it with lady fingers until the ingredients run out. Sprinkle grated chocolate and cocoa on top.

Tiramisu with cream should be refrigerated for five hours.

Delicacy with added cherries

To prepare it you need to take:

1. 240 grams of lady fingers.
2. 4 tablespoons of sugar powder and the same amount of coffee-flavored liqueur.
3. A little vanilla.
4. A little less than 300 milliliters of cream.
5. About 250 g mascarpone cheese.
6. A glass of freshly brewed coffee.
7. 60 grams of chocolate bars.

This tiramisu dessert recipe with cream and mascarpone is prepared with the addition of cherries (360 g).

First you should make the cream. To do this, mix cheese, sugar powder, and part of the liqueur. Add cream and vanillin. The remaining alcohol is combined with coffee and the cookies are soaked in it. Place food on the dish in the following order:

1. Berries.
2. Cream.
3. "Lady fingers".

You can sprinkle tiramisu with cream and cherries with chocolate chips. Place in a cool place overnight.

There are many recipes for this delicacy of Italian cuisine. It is prepared both with and without eggs. For cream, use high-fat cottage cheese, cream, and soft cheese. This sweetness is decorated with berries, cocoa bean powder and chocolate shavings. Tiramisu is usually eaten slightly chilled.

Masha 09.12.12
I've been wanting to make Tiramisu for a long time. I specifically went to the store to buy mascarpone cheese, and when I bought it, I felt sorry for the money. The cheese tastes almost the same as our homemade cream, which can be cut with a knife. So don’t fool yourself in search of foreign cheese; it’s better to go to the market for cream. And the cake turned out delicious, thank you.

Lilia 03/12/13
I wouldn't put in raw eggs.

Alyona
Of course, if you are not sure about the product, it is better to prepare it with whipped cream. If the eggs are homemade and not from the market, then you can treat yourself to a delicacy))). Personally, having tried both recipes, I prefer Tiramisu with cream; this cream prepares much faster, and the taste is small.

Natalia 05.11.13
I’ve never tried this Italian cake, but I’ve always wanted to. I saw descriptions of the preparation on the Internet, but they were all quite complicated, the ingredients were such that we couldn’t find them in stores. But I liked this option, it’s affordable, and I think it’s delicious, I’ll definitely make it.

Alina 11/24/13
I've been wanting to try making teramisu for a long time. And for the first time I see teramisa with cream. I would really like to try it, but where do you get 30% fat cream? We don't sell these.

Alyona
Alina, to whip cream, it is not at all necessary to use cream with strictly 30% fat content. For Tiramisu, cream of 33% fat content (Bely Gorod brand) or 38% fat content (Valio brand) is quite suitable; the well-known President brand has cream, which is called Whipping cream, 1 liter package. When choosing cream, pay attention to freshness. It is important that the cream is fresh and has a fat content of at least 30%.

Elya 12/18/13
I have long dreamed of making such a cake myself, I liked it too much. So I prepared it for the first time according to the first simple recipe, which is with cream. Everything worked out! The relatives are happy, they ate it in one go.

Natalya 12/18/13
This is not the first time I’ve read a recipe for this dessert, but I can’t find these cookies. I would really like to replace it with something, but unfortunately the recipes don’t write alternatives, so I only tried this miracle once while visiting. It was delicious.

Alyona
Natalya, you can bake sponge cookies or make a Tiramisu cake with a regular sponge cake.

Ira 12/20/13
I recently discovered the first version of tiramisu - it turns out fast and delicious! The main thing is to take good cognac - then the taste will be more intense.

Alyona
Indeed, the main thing is to take good cognac and pour more of it, then everything else will no longer matter)))

Elena 01/01/14
I cooked with quail eggs - it was a pleasure, the whites whipped quickly, salmonellosis was not scary, the taste was extraordinary. Still, for tiramisu, only mascarpone!

Alyona
Elena, thank you for your feedback. Interesting idea with quail eggs)))

Zukhra 01/09/14
The cake already looks amazing in the picture! I must admit that I have never cooked Tiramisu and I want to improve. My friend now lives in Italy and often wrote to me that this dessert is very popular there. I don’t even know which of the two recipes is better, both are good and I’ll probably take this wonderful couple. I'll start with a simple recipe and repeat the classic one).

Mama Luda 02/12/14
Just last Sunday I tried Tiramisu, to my shame, for the first time. The neighbor treated me. She made it in a glass. But she didn’t share her secret. I want to make it in the form of a cake and invite my neighbor for tea. We are also not born with bastards.

Olga 02/15/14
There are several recipes for Tiramisu cake. But the main ingredients are the same. The classic recipe is described here. Of course, not everyone can find savoiardi cookies in the store; I usually replace them with lady fingers. It turns out delicious.

Nina 05/07/14
Alena, thank you for the Tiramisu cake recipe. Instead of cookies, I buy ready-made sponge cakes and whip the cream myself. It happens very quickly. Everyone loves it and it's much cheaper than buying a cake from the store.

Elena 05/07/14
Hi all)
Regarding eggs, they need to be washed thoroughly, salmonella, etc. live on the shell.
Mascarpone is made from cream and citric acid, which is why it tastes creamy. And everything that deviates from the classic review is not tiramisu, but a similar dessert, but still very tasty)

Alyona
The fact that eggs should be washed thoroughly in order to avoid possible troubles is correctly noted))) It is precisely because of the use of fresh eggs in the classic recipe that many prefer to move away from the classics and prepare a safer cream from whipped cream. Yes, big gourmets will be able to tell the difference, but for ordinary people it is more important that it is tasty, fast, inexpensive and safe. That's why I presented two versions of Tiramisu cake, as they say, for every taste and income))).

Olga 08/23/14
Tell me, can you use some other cookie for tiramisu cake, otherwise where can I get Italian savoiardi?

Alyona
Olga, if you don’t have the desire or ability to bake sponge cakes yourself, then you can use any store-bought sponge cookies. It is only important that it is without any specific flavoring additives, otherwise the original taste of tiramisu will be spoiled.

Ksyu 10.23.14
My grandma and I love to cook all sorts of delicious things!!! We'll probably be making tiramisu this weekend! It’s probably very tasty, but where can I get 35% fat cream???

Alyona
Ksyu, the supermarket should have whipping cream, look in the reviews, I mentioned some manufacturers.

Nina 01/08/15
I often eat tiramisu in cafes, but the homemade dessert is still a little different, I don’t even know why. It seems like the recipe is the same. Maybe it's all about the coffee or cognac? I give Jean-Jacques 5 stars, and Jacobs Monarch coffee.

Alyona
Nina, not only coffee and cognac influence the final result; a lot also depends on the taste and quality of cream, cocoa and cookies. Well, and the most important thing is the experience and skill of the master))) Therefore, Tiramisu, prepared by Italian masters from Italian products, is a little different)))

Natalya 01/13/15
I make mascarpone cheese myself: 1l. cream 20% and 0.2 l. 33 or 35% (I buy it in Auchan for about 150 rubles) I bring the cream to a temperature of about 80 degrees and add lemons about 1/3 tsp. I continue to heat it up. When the cream has curdled well, I put it on cheesecloth and leave it overnight. All! Homemade mascarpone is ready! I make delicious tiramisu to the delight of my family and friends. And further. It’s better to brew real coffee for soaking! Espresso! And as an alcoholic component I use Austrian STRO 60%.

Alyona
Natalya, thank you for sharing your mascarpone cheese recipe. I’ll definitely try it))) I completely agree about Expresso; in my family, instant coffee is not recognized at all

Svetlana 01/16/15
I would like to try baking a cake according to your recipe. I'll probably make my own Mascarpone cheese. Is lemongrass the juice of a lemon?

Alyona
Good afternoon, Svetlana! "Limonka" is citric acid in crystals. Can be replaced with lemon juice. 1/3 tsp. citric acid is approximately equal to 1 tbsp. lemon juice.

Svetlana 01/19/15
Good afternoon, Alena! Thanks for the tip. I will definitely bake a cake soon and share my impressions.

Katya 03/10/15
I often make this cake for my family. Only I leave it in the refrigerator for a day, the longer it infuses, the richer the taste becomes. If possible, you should either put it in a separate refrigerator or cover it with cling film.

Lyudmila, thank you very much for reporting the errors. If you see more, send it)))

Elena 12/15/15
Alena, I never cease to admire your talents! I have prepared many dishes using your recipes - they are simply amazing! My son and I traveled around Europe and visited Italian restaurants, where we had the opportunity to try this delicious dessert. But I didn’t get around to cooking it myself. It’s difficult to buy cheese in our small town, and you can’t buy cookies like that. I tried the second economy recipe. All the guests are simply delighted. The child even said that it tasted better than it was in the restaurant. Thank you very much.

Alyona
Elena, thank you very much for your kind words)))

03.04.2015

The name of the Tiramisu dessert is Italian and comes from the words tira mi su, which literally means “lift me up.” Some sources claim that this refers to the high calorie content of the dish. But, the majority puts into these words a meaning associated with the lift in mood after which tiramisu causes.

Because of its aristocratic origins, tiramisu cannot be eaten on the go or on a park bench. This is considered bad manners.

History of tiramisu

Like pizza and spaghetti, tiramisu originates from Italy. This dessert was first prepared for the famous sweet tooth Cosimo III de' Medici at the end of the 17th century. This happened in the city of Siena, when an eminent nobleman came there on a visit. Local chefs took the initiative and served a new dish - Duke's soup. Despite the name, it was not a soup, but a sweet dessert. The Duke liked it so much that the recipe was taken to Florence and took root on the Duke’s menu for a long time.

At that time, Florence was the center of science and the arts. And the recipe of the Siena pastry chefs quickly spread among the bohemian public, becoming a source of inspiration for many local artists.

In a short period of time, the “Duke’s soup” made its way from Florence to Venice. It was there that the name “tiramisu” was finally assigned to the dessert. But this is just one version.

Another, more prosaic version claims that the tiramisu recipe was invented at the present time, and the centuries-old history of the dish was invented to attract attention to the dessert. One of the pastry chefs, Carmintonio Iannacone, claimed in a newspaper interview that it was he who came up with the recipe for tiramisu.

Many explain the appearance of the tiramisu recipe for very prosaic reasons. Allegedly, no one invented the recipe, but the Italians themselves came up with the creation of tiramisu by dipping stale cookies in coffee. Later, liqueur and cheese were added to the tiramisu recipe.

1. Cake “Coffee Tiramisu”

For the biscuit:

• egg - 1-2 pcs.
• instant coffee - 1/2 teaspoon
• espresso coffee - 1/2 cup (40 ml)
• cane sugar “Demirara” – 50 g
• baking powder - 1/2 teaspoon
• olive oil - to taste

For impregnation:

• Amaretto liqueur
• espresso coffee

For cream:

• Mascarpone cheese (cream cheese) - 250 g
• cream 33-38% - 100-150 g
• powdered sugar - to taste

For decoration:

• figs - 1-2 pcs.
• cocoa for sprinkling
• chocolate in the form of coffee beans
• mint/melissa leaves

Prepare the biscuit: In a bowl, beat the egg along with sugar, add instant coffee (instant coffee is better; it behaves better when baking and gives off more flavor than, for example, freeze-dried or granulated), sifted flour, baking powder. Beat everything, add olive oil and hot espresso. Beat everything again with a mixer. Cover the springform pan with parchment, lay out the dough and bake in a preheated oven for 20 minutes at 170-180 C, check the readiness of the sponge cake for springiness or with a torch. Cool the biscuit in the pan for 10-15 minutes, remove and let the biscuit finish on a wire rack.

The biscuit is ready, and then make it by analogy with the classic recipe. I baked a sponge cake in a 20 cm mold, then when it cooled down, I made 2 cake layers using the bottom of a mold 15 cm in diameter and cut more pieces into cubes (large).

Prepare the cream: whip the cream, but do not beat it. Add powdered sugar, Mascarpone cheese, mix it all into a single mass. Let cool.

Impregnation: combine coffee with liqueur, whatever you like best, I don’t give the proportions

Cake assembly: sponge cake - impregnation - cream - sponge cake impregnation - cream - biscuit cubes - impregnation - cream. Let it cool for at least 3-4 hours, preferably overnight.

Decor: Sprinkle cocoa on top, add mint/melissa leaves, pieces of figs and chocolate bars in the form of coffee beans.

2. Tiramisu cake

Ingredients:

• chicken eggs - 6 pcs.
• sugar - 220-230 g
• flour - 150 g
• vanilla sugar - 10 g
• baking powder - 10 g
• mascarpone – 500 g
• milk cream (30%) – 350 ml + 100 ml (for ganache)
• powdered sugar - 80 g
• dark chocolate (for ganache) - 180 g
• butter (for ganache) - 10-20 g
• liqueur (amaretto) - to taste

Preparing the biscuit: Beat eggs with sugar until white, add vanilla sugar and sifted flour, well mixed with baking powder. Beat for another 5-7 minutes. There should be a lot of bubbles on the surface.

Pour the dough into the mold (pre-place a circle of parchment on the bottom of the mold to make it easier to remove the finished sponge cake).

Bake the biscuit at 170-180 degrees for about 25 minutes (depend on your oven). Check readiness with a wooden skewer. Remove the finished biscuit from the mold and cool on a wire rack. My mold was small (about 20 cm in diameter), I divided the dough in half and got 2 biscuits. Cut each of the biscuits in half.

For cream whip cream. Grind the cream cheese (I used mascarpone, but another would work) with powdered sugar (you can do this with a spoon). Add whipped cream to the cheese mixture and mix gently until smooth. I always do this by hand with a spoon and the cream turns out very tender and airy.

Brew fairly strong coffee and add a little liqueur. Sometimes I don’t add liqueur, it turns out delicious too! Soak each cake with coffee and place a layer of cream on top (the layer should not be thin!)

Assemble the cake: It’s easier to assemble the cake in a frame, it will be more even. It is better to put the cake in the refrigerator for several hours to soak. And it’s better at night - it will taste better! Then remove the frame and decorate the cake. You can coat the top with buttercream and sprinkle with cocoa or decorate with grated chocolate. I frosted the sides of the cake with chocolate ganache and the top with buttercream.

To prepare the ganache you need to break the chocolate into pieces, heat the cream to a boil, but do not boil, and pour the cream over the chocolate. Stir well with a spoon or whisk until the chocolate is completely dissolved. Add a piece of butter and mix again. Leave the ganache to cool and put it in the refrigerator for a while until it becomes thicker.

Then take out the chocolate and beat with a mixer until you get a mousse-like mass. If the resulting mass is well cooled, you can make delicious homemade chocolates from it.

Cover the sides of the cake with chocolate ganache and decorate the top with buttercream using a pastry syringe. Sprinkle the cake with cocoa before serving. The cake turns out very tender and rich.

3. Cake “Tiramisu with oranges”

Ingredients:

• dark chocolate – 150 g
• butter - 50 g
• sugar - 200 g
• vanilla sugar - 1 sachet
• egg - 2 pcs.
• flour - 100 g
• baking powder for dough - 1 tsp.
• orange - 3 pcs.
• white gelatin - 6 leaves
• low-fat cottage cheese - 500 g
• mascarpone – 250 g
• cinnamon - 0.5 tsp.
• cloves - 0.5 tsp.
• cocoa - for dusting

Preparation: Grease a springform cake pan with butter and sprinkle with flour. Chop the chocolate coarsely and melt it in a water bath, let it cool slightly. Combine butter, 100g sugar, vanilla sugar, 1 pinch of salt and beat with a mixer. Mix in the eggs one at a time. After mixing the flour and baking powder, sift over the top and mix everything again. Add melted chocolate, stir.

Pour the dough into the mold and bake for 20 minutes at 175 C. Remove and leave for 15 minutes, then remove the cake from the mold and let it cool completely.

To prepare the cream, peel the oranges to remove the membranes. Using a knife to cut the slices between the films, cut out the flesh of two oranges and cut into pieces. Squeeze out the films and collect the juice.

Soak the gelatin in cold water. Mix cottage cheese, mascarpone, orange juice, 100g sugar and spices. Beat with a mixer for 3 minutes. Squeeze out the gelatin, dissolve over low heat and mix with 2 tablespoons of cream. Then mix in the rest of the cream. Add orange slices. Close the sides of the mold around the finished cake and, filling it with orange cream, put it in the refrigerator for 3 hours.

Peel the remaining orange, removing the peel with the white layer, and cut into slices. Release the cake from the mold, sprinkle with cocoa and decorate with orange.

4. Tiramisu

Ingredients:

• strong coffee - 500 ml
• savoiardi cookies (lady fingers) - 200 g
• milk - 50 ml
• yolk - 3 pcs.
• white wine – 60 ml
• mascarpone cheese - 325 g
• sugar - 150 g
• cocoa

Preparation: Warm the milk, add the yolks, stir. Wait until the yolks are brewed and cool. Beat mascarpone with sugar, white wine and yolk mixture.

Place some cream on the bottom of the mold. Dip cookies in coffee and place in pan. Lubricate with cream. Place another layer of cookies soaked in coffee. And so on until the ingredients run out.

Cover with film and place in the refrigerator for several hours. Sprinkle with cocoa before serving.

5. Tiramisu classic

Ingredients:

• eggs - 5-6 pcs.
• mascarpone cheese - 500 g
• granulated sugar - 6 tbsp.
• Savoyardi cookies – 200 g
• strong coffee - 300 ml
• cognac - to taste

Preparation: Since the eggs in this recipe are raw, we choose fresh eggs and first wash them in warm water. Separate the yolks from the whites. Beat the egg whites with a pinch of salt or lemon juice into a strong foam. Beat the yolks with sugar. Add mascarpone. Mix. Combine the whites with the yolks and mix gently from top to bottom.

Add a little cognac to cold coffee. Quickly dip the cookies into the coffee and place them in the prepared pans.

Cover the cookies with cream. You can tap the pan on the table so that the cream is evenly distributed. Place a second layer of cookies and again cream (more cream and less cookies). Place the tiramisu in the refrigerator for at least 3 hours. Before serving, sprinkle with cocoa or grated chocolate!

6. Tiramisu with cream

Ingredients:

• ground coffee - 50 g
• egg yolk - 3 pcs.
• granulated sugar - 60 g
• light rum – 40 ml
• cream cheese (Mascarpone) - 350 g
• cream 30-33% - 250 ml
• powdered sugar - 30 g
• biscuit cookies - 200 g
• cocoa powder - 30 g

Preparation: Brew strong coffee from 50 g of coffee and 350 ml of water and cool it. Add rum or cognac to the cooled coffee. Add sugar to the yolks and beat them in a water bath until they become light and thick. Remove and continue whisking until mixture cools.

Mash the mascarpone cream cheese and add the yolks to it. Stir until smooth. Beat very cold heavy cream with powdered sugar until a thick, stable consistency is obtained. Carefully combine the cream with the yolk-cheese mixture, using upward movements.

In a suitable mold 8-10 cm high, place a layer of cream 1.5-2 cm thick. Quickly dip the cold Savoyardi cookies into the coffee on both sides and place them in the mold on top of the cream.

Spread another third of the cream onto the cookies, then add another layer of soaked biscuits. Cover them with the remaining cream, smooth them out and sprinkle them thickly with cocoa powder.

Place the tiramisu in the refrigerator for 4-5 hours or overnight so that everything is well soaked. Serve chilled.

7. Tiramisu in 5 minutes

Ingredients:

• cream cheese - 110 g
• condensed milk - 5 tbsp. l.
• heavy cream - 4 tbsp. l.
• vanilla - 3 drops
• coffee - 1 cup
• “Lady fingers” cookies
• grated chocolate

Preparation: In a bowl, beat cheese, cream, milk and vanilla. Dip the cookies in the coffee for a few seconds to prevent them from getting soggy. Place cookies in a continuous layer on a plate. Apply half of the whipped mixture. Place a second layer of cookies and cover with the remaining mixture. Grate the chocolate. Refrigerate for a couple of hours before serving.

8. Strawberry tiramisu

Ingredients:

• strawberries – 980 g
• cold milk – 1.5 cups
• vanilla pudding mix (instant) – 100 g
• mascarpone cheese – 225 g
• brewed coffee at room temperature – 2 cups
• whipped cream – 2 cups
• “Lady fingers” cookies – 85 g
• dark chocolate – 170 g

Preparation: Chop all strawberries except 1 (for decoration). Dissolve the pudding mixture in the milk, leave for 2 minutes, and then refrigerate for 2 minutes.

In a mixing bowl, beat the mascarpone cheese until creamy. Pour in 2 tablespoons of coffee, pudding and whipped cream.

Just before placing the cookies, dip each one in coffee. Place 1/3 of the cookies in the bottom of a large flat-bottomed salad bowl.

Cover with the first layer of 1/3 strawberries, grated chocolate and mascarpone mixture. Lay out the remaining 2 layers in this way, the last one should be mascarpone and grated chocolate.

Garnish with remaining strawberries. Refrigerate for at least 4 hours, preferably overnight.

9. Tiramisu with raspberries

Ingredients:

• savoiardi - 7 pcs.
• orange - 1 pc.
• instant coffee - 4 tsp.
• powdered sugar - 30 g
• yolk - 1 pc.
• mascarpone - 250 g
• raspberries - 180 g
• dark chocolate - 50 g
• mint - 2 sprigs

Making coffee syrup. Pour orange juice and 300 g of water into a saucepan, add coffee. Boil and add about 3 tbsp. l. powdered sugar (reserve 2 tbsp). Pour the resulting syrup into a shallow bowl.

Preparing the cream. Beat the yolk with a mixer (or a whisk or fork), add 2 (or to taste) tablespoons of powdered sugar, then Mascarpone cheese. Lightly whisk or stir everything together.

Dip savoiardi (three pieces per serving) in coffee syrup. Place vertically in a glass. Fill the glass with cream by squeezing it out of a pastry bag and layering it with berries. Decorate the top of the glass with berries, shavings or pieces of dark chocolate and mint leaves. Serve dessert after cooling in the refrigerator.

10. Tiramisu Madalena

Ingredients:

• mascarpone - 250 g
• heavy cream (33%) - 250 ml
• eggs - 4 pcs.
• savoiardi cookies
• sugar - 4 tbsp.
• espresso coffee - 1 cup
• Marsala - 2 tsp.
• cocoa or grated chocolate

Preparation: separate the whites from the yolks. Beat the yolks with sugar and a teaspoon of marsala until white. All operations are in the mixer, this is understandable.

Then add the mascarpone, mix well until the lumps disappear.
Stir the cream into the resulting mixture of eggs and mascarpone, mix well with a spatula (moving from bottom to top, carefully so that the cream turns out airy).

Dip the savoiardi in coffee with the remains of marsala. Do not keep them in coffee for a long time - they will creep, and brew it in advance, let it cool. It is better, of course, to use strong espresso.

And we begin to put it in molds. You can prepare tiramisu in portions, in beautiful cups or glasses. A layer of cream, savoiardi, another layer of cream, two or three times, no more. Sprinkle cocoa or grated chocolate on top. Or take a large mold and grease the bottom with cream. Repeat layers - again no more than three. (I always make two).

Carefully coat each layer, and at the end level it with a spatula or dough scraper, it is much more convenient for them. And again sprinkle with cocoa. Place in the refrigerator for at least 5 hours, or preferably overnight, to let it harden well. Carefully remove with a spatula. If you know the exact number of guests, it is, of course, more convenient to cook it in portions.

Bon appetit!

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