Tiramisu cake is the simplest recipe. Homemade tiramisu recipe using savoiardi cookies. How to cook at home: step-by-step recipe

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!

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.

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 purchased 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 want 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)))

The wonderful Italian dessert Tiramisu has earned itself worldwide fame. People like it for its delicate and airy texture, but despite this, it is quite high in calories. This dessert was prepared especially for the Duke of Medici at the end of the 17th century. This duke was known as a great lover of sweets and that is why, trying to surprise him, the cooks did their best and came up with more and more new recipes. And one of these recipes was a dessert with its original name “Duke’s Soup”. Subsequently, the dessert spread to Florence and Venice and there it was given the name “Tiramisu”.

Translated from Italian, the name of this dessert will be “Lift me up” or “Lift me to heaven.” At that time, courtiers also believed that Tiramisu arouses desire. Thus, they considered it an aphrodisiac, and therefore, every time before a love date, they certainly enjoyed a portion of aromatic Tiramisu. And the thing is that in the classic version of preparing Tiramisu there is chocolate (or cocoa powder) and coffee, which in their essence are very strong aphrodisiacs; it is these ingredients that stimulate desire.

Classic Tiramisu recipe

The obligatory ingredients for preparing Tiramisu were and remain soft Mascarpone cheese and Savoiardi biscuits. In order to prepare the classic version of Tiramisu you will need the following ingredients:

Savoyardi cookies - 250 grams,
Mascarpone cheese - 400 grams,
Chicken eggs – 5 pieces,
Cocoa powder – 6 tbsp. spoons,
Powdered sugar - 0.5 cups,
Dark chocolate – 50 grams,
Cognac – 2 tbsp. spoons,
Espresso coffee – 250 ml.

Proper preparation of classic Tiramisu

First you will need to prepare the cream for Tiramisu. To do this, separate the egg yolks from the whites. Then we put the whites in the refrigerator, this is done so that in the future they can easily be whipped into a fluffy mass.

Now let's take care of the egg yolks, they should be mixed with powdered sugar and beaten until smooth, so that it doubles in size. After the mixture becomes light, add soft Mascarpone cheese. Stir until smooth.

Then you will need to beat the chilled egg whites into a strong fluffy foam.

Now add cognac to the finished coffee, the coffee should be cold. Dip the Savoiardi biscuits into this mixture of coffee and alcohol. A very important point, you need to ensure that the biscuit sticks are well soaked, but not soggy. Place the Savoiardi soaked in the coffee-cognac mixture as the first layer in a beautiful form (preferably transparent, so that in the end you can see the beautiful layers of the dessert).

Now you need to put the dessert in the refrigerator for at least three hours, but it’s better to let the Tiramisu steep all night, so the dessert will become very tasty and juicy.

Just before serving, each piece of Tiramisu should be sprinkled with cocoa powder sifted through a fine sieve or beautifully poured with melted chocolate.

Other Tiramisu recipes

But time does not stand still and every cook or every housewife simplifies recipes in their kitchen, making them acceptable to everyone, and thus new recipes for delicious desserts appear.

Some may be alarmed by the presence of raw eggs in the recipe for making classic Tiramisu; for such people there are simplified recipes. Of course, not the classic Tiramisu, but very similar to it. And you can easily bake Savoyardi cookies at home; it’s quite easy and quick to do.

I offer my step-by-step photo recipe for making Tiramisu cake without raw proteins with whipped cream and Mascarpone cream cheese, using homemade sponge sticks.

Video recipe from YouTube channel

The best dessert recipe Tiramisu with homemade sponge cake from Yulia Vysotskaya

Tiramisu without raw eggs with cream

To make Tiramisu without raw eggs with homemade Savoiardi you will need the following ingredients:

Ingredients:

To prepare Savoiardi cookies:

2 yolks;
3 squirrels;
50 g sugar;
40 g flour;
20 g starch;
powdered sugar for sprinkling.

To prepare the cream and assemble the Tiramisu cake:

Mascarpone cheese – 350 grams,
Cream (fat content 33%) – 250 ml,
Powdered sugar – 30 g,
Gelatin, if you are not sure about the cream (to make sure you get a cake and not a soup) - 1 tablespoon,
Chicken egg yolks – 3 pcs.,
Sugar – 70 g,
Coffee, brewed chilled – 300 ml,
Chocolate – 50 grams,
Cognac (rum, liqueur or whiskey) – 40 ml.

Cooking process:

First we need to bake cookies. To do this, you need to separate the yolks from the whites, the whites need to be put in the refrigerator.

Beat the yolks and 100 g of sugar for 3 minutes with a mixer until white.

We take the chilled egg whites out of the refrigerator and, after mixing them with the remaining granulated sugar, beat with a mixer or whisk until stable foam.

Combine the egg white and yolk mixture.

Next, you'll need a pastry syringe, paper cone, or bag. We transfer the prepared dough into a syringe or bag, and pour it in small strips onto a baking sheet, which has been previously greased with butter and covered with parchment paper, which is again greased with oil.

Place the baking tray with cookies in an oven preheated to 200° degrees for 15 minutes.

How to make cream for Tiramisu cake

Separate the yolks from the whites and place them together with the sugar in a deep bowl. Place the bowl in a water bath and beat them with sugar. Under the influence of temperature, the cream from the yolks will thicken and resemble custard.

Before combining the custard with Mascarpone cheese, it must be cooled so that the cheese does not melt.

Beat Mascarpone with yolks until smooth and put in the refrigerator.

Now let's make cream for dessert. To do this, cold cream, always high in fat, should be whipped until thick. If you don’t have heavy farm cream on hand, I recommend using gelatin to prepare the cream. In the step-by-step recipe I have in the photo just pasteurized cream from the box. Although they contain a thickener, I have already verified from personal experience that if you are whipping them for a cake, it is better to add gelatin. How to use your gelatin - it's best to check the directions on the package. I soaked the gelatin in a small amount of cold boiled water, when it swelled, I melted it over low heat.

Mix the whipped cream with powdered sugar and, while whipping, pour in the gelatin in a small stream. Then take out the Mascarpone cream and, stirring it, add whipped cream. Gently beat the mixture with a whisk or mixer at low speed.

Now let's prepare the coffee and alcohol impregnation. To do this, you need to mix pre-brewed and already cooled coffee (proportions: 350 ml of water and 50 g of ground coffee) with cognac or liqueur (I had whiskey on hand). If the Tiramisu cake is being prepared for a children's celebration, it is better not to add alcohol to the impregnation.

Each biscuit stick should be dipped into the coffee mixture and wait until it is saturated with the mixture, but do not allow it to become soggy.

Place the coffee-soaked cookies into the prepared pan, which already contains a couple of spoons of cream. Then cover the cookie layer with a layer of prepared buttercream.

And so on until the ingredients run out.

The top of the dessert should be covered with butter cream and the dessert should be placed in the refrigerator to infuse.

Then, before serving, sprinkle the dessert with finely grated chocolate.

or cocoa powder.

Homemade tiramisu

Recipe with cottage cheese or curd cream

But some people simplify the dessert recipe to suit their taste; sometimes they don’t have Mascarpone cheese on hand, so the housewives came up with the idea of replacing it with fatty cottage cheese.

This recipe for Tiramisu without raw eggs with curd cream was sent to Slavyan’s Notebook.

In order to prepare a lighter version of Tiramisu or a curd dessert with biscuit cookies, you will need the following ingredients:

Fat cottage cheese – 300 grams,
Sour cream (preferably rustic) – 2 tbsp. spoons,
Powdered sugar - 3 tbsp. spoons,
Biscuit cookies – 150 grams,
Cocoa powder or chocolate - 2 tbsp. spoons or 20 grams,
Ready-made coffee – ½ cup.

Preparing a light version of Tiramisu with curd cream

First, let's prepare the curd cream. To do this, grind the cottage cheese through a fine sieve or beat it with a blender (beat with a mixer), then add sour cream and mix again. Next add powdered sugar. If you don’t have powder on hand, you can prepare it at home in a coffee grinder from sugar (you will need 2 tablespoons).

Now the biscuit should be soaked in cooled coffee and placed as the first layer in a dessert mold; you can also place the dessert in portioned bowls or transparent glasses. Then we cover the cookies soaked in coffee with a layer of curd cream and then lay out the cookies again. Cover the dessert with a layer of cream and place it in the refrigerator for 30 minutes. Before serving, sprinkle the dessert with cocoa powder or grated chocolate.

Dessert Tiramisu is designed for two servings. This dessert can be a wonderful addition to any table, it can even be prepared for children, and the cookies can be soaked not in coffee, but in cocoa, it turns out very tasty and aromatic.

Well, if you haven’t found sponge cookies or real Savoyardi, or you don’t want to bake them yourself, then we suggest you replace this ingredient with regular ready-made sponge cakes, which will need to be cut into arbitrary pieces (cubes, strips, rectangles).

You can also make a cake a la Tiramisu, for this the same sponge cakes should be greased with cream, but after soaking the cakes with ready-made chilled coffee, to which you can add a little cognac or Amaretto. We also leave it to soak for several hours, this is a completely lighter version of something similar to Tiramisu.

Dessert Tiramisu

homemade recipe with Mascarpone

Dessert Tiramisu is one of the most popular desserts in the world; literally translated from Italian it means “raise me.” What kind of dessert is this, Tiramisu, cake or pastry, what it consists of and how to prepare it at home, Sergey will tell you in his photo recipe (and will also give men a hint of a gentle sweet congratulation to their beloved women in the form of a cake without baking).

As promised, I present a homemade recipe for the famous dessert Tiramisu. The main components of Tiramisu are Italian Mascarpone cream cheese, Italian Savoyardi biscuits, coffee soaking, eggs beaten with sugar and cocoa topping. Although at the moment there are many options for the Tiramisu dessert in the form of a cake, pastries, the recipe for which uses sponge cake instead of sponge cookies, replaces cocoa powder in the topping with grated chocolate, and adds alcohol to the impregnation. Well, in some recipes, tiramisu actually resembles a cake or pudding.

Ingredients for Tiramisu recipe:

Mascarpone cheese - 250 grams,
Savoyardi biscuit cookies - 250 grams,
Chicken eggs - 3 pieces,
Sugar - 0.5 cups (regular),
Ground or instant coffee,
Cocoa powder and dark chocolate.

How to make Tiramisu dessert at home

It is best to start preparing this delicate dessert with mascarpone with coffee. You will need strong, sweet, cold coffee (about 0.5 liters).

Then separate the whites from the yolks. Chilled egg whites until stiff foam.

Grind the yolks with half a glass of sugar and beat in the mascarpone cheese with a whisk or mixer. Gently mix the cheese mixture with the whipped egg whites.

Let's move on to the next stage of preparing Tiramisu, but for now we'll put the cream of beaten eggs with mascarpone in the refrigerator.

Dip Savoyardi biscuits in the form of sticks in cold coffee and place them in a single layer on the bottom of a dish with high edges.

Fill them with half of the Tiramisu cream. Place a second layer of biscuit sticks and fill them with the remaining cream. Decorate the Tiramisu dessert with cocoa powder and grated chocolate.

After preparation, it is advisable to keep the dessert with mascarpone cheese in the refrigerator and serve it cold; on the second day, Tiramisu is especially delicious!

Choose your favorite dessert recipe for culinary creativity and create in the kitchen with us and the Recipe Notebook!