How to make tiramisu cake at home. Homemade tiramisu cake

20.01.2024

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

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

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

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

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

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

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

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

Add sifted flour in small portions.

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

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

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

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

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

Add cognac. The impregnation is ready.

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

Add sugar to them and mix well.

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

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

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

Add the completely cooled coffee custard to the cream cheese.

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

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

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

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

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

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

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

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

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

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

Now the dessert can be served.

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

Cake Recipes

1 hour 20 minutes

275 kcal

4.4/5 (5)

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

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

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

You will need

Savoyardi cookies

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

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

Tiramisu

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

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

Assembly

1/2 tbsp. the strongest coffee.

Decoration

80 g cocoa.

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

Sequence of preparation of Tiramisu cake

Cookies for the base of the cake

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

Cream for Tiramisu cake - a universal recipe

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

Assembling the cake

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

Decoration

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

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

Video of step-by-step preparation of Tiramisu cake

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

Finally, let me recommend a few more examples of recipes that will definitely not disappoint you, as they can be prepared at home and without wasting time, for example, for a birthday. Your family will really like it, because it is made from delicate biscuit, which you like to eat with tea or coffee, and

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.

The recipe for the famous Italian sweet dish Tiramisu was invented at the end of the 17th century. The dessert was intended for the Duke of Medici and originally had a different name.

The fact is that the Duke was very fond of sweets and forced his cooks to invent more and more new dishes for him.

A little later, this dessert spread to Venice and Florence, where it was given the name it has today.

The recipe for classic Tiramisu involves the presence of a large amount of coffee and cocoa, which are rightfully considered powerful aphrodisiacs.

This is where the name came from - Tiramisu, which translated from Italian means “lift me to heaven.”

Classic Tiramisu cake recipe

Among the essential ingredients for making Tiramisu cake are mascarpone cheese (0.4 kg) and savoiardi biscuits (0.25 kg)

In addition, you will need: 5 eggs; half a glass of powdered sugar; 6 large spoons of cocoa powder; half a bar of dark chocolate; one glass of espresso coffee; 5 drops of rum essence.

You will learn how to prepare Tiramisu correctly when you read all the steps described below:

1 First you need to make the mascarpone cream. To do this, you need to separate the yolks from the whites and mix with powdered sugar. Now arm yourself with a mixer and beat the mixture until it increases in volume.
Plus, the mass should lighten and become absolutely homogeneous.
Add mascarpone cheese and stir.
Place the whites in the freezer for a while; they should be very cool, but retain their viscous consistency. This technique will help you quickly beat the whites and get a fluffy snow-white mass.
Mix the yolk-cheese mixture and protein foam in one bowl, being careful that the protein foam does not settle.
Brew coffee, cool it and add rum essence.

It's time to arrange the Tiramisu dessert in the form in which you will serve it to your guests:

Dip the savoiardi into the coffee one at a time and make the first layer of cake. For presentation of Tiramisu, it is better to choose a transparent form; all layers will be clearly visible in it. It is not recommended to keep savoiardi cookies in liquid for a long time, because they will become soggy and lose their presentable appearance.
The next layer is mascarpone cream, its height should be at least two centimeters.
Place the savoiardi biscuits dipped in coffee again.
The top of the dessert consists of cream.
Send Tiramisu to a cool place for three hours, or best of all, overnight. During this time, the cake will be soaked and become very juicy and tender.

When serving Tiramisu, cut it into portions, sprinkle each of them with cocoa powder, sifting it through a sieve.

If you wish, you can choose another type of decoration - pour melted chocolate over it, drawing various patterns from it.

Other options for preparing Tiramisu

For some housewives, it is unacceptable to use egg whites that have not undergone heat treatment in dishes.

Over time, a dessert like Tiramisu has changed a little, and today the layer for it is prepared from other products.

A more simplified dessert recipe has appeared, which lacks some components.

In addition, savoiardi cookies can be replaced with cookies prepared at home in the form of sticks.

The taste of Tiramisu will not suffer from this, but the hostess has the opportunity to show imagination.

Of course, you can’t do without mascarpone cream cheese, although a worthy replacement can be found for it.

Fermented milk cheese, rubbed through a sieve or crushed in a blender, becomes tender and airy. In this form, it can be used instead of mascarpone.

Tiramisu recipe with whipped cream

Bake savoiardi cookies at home and make a famous dessert without raw eggs. Children are allowed to enjoy this dish, since the risk of catching any infection is completely eliminated.

So, you need the following ingredients to bake savoiardi with your own hands: 4 eggs; 120 g each of flour and white sugar.
For cream and decoration of Tiramisu you will need: 250 ml of the heaviest cream; 0.350 kg mascarpone cheese; 30 g powdered sugar; 3 yolks; large spoon of gelatin; 70 g granulated sugar; 300 ml esperesso coffee; ½ bar of dark chocolate.

The recipe begins with kneading the savoiardi cookie dough:

Beat the yolks separated from the whites with 100 g of sugar. Process the mixture for three minutes, then set it aside and work on the whites.
They need to be cooled well, placed in clean, moisture-free containers. Then take an equally clean and dry whisk and beat thoroughly. As you go, add the remaining sugar, and when the mass becomes fluffy, add it to the mixture of sugar and yolks.
Sift the flour and add it to the remaining ingredients, knead the dough for savoiardi. Place it in a pastry bag.
Line a baking sheet with oiled paper and press strips of dough of equal length onto it. Leave a little space between the cookies as they will increase in size as they bake.
Bake savoiardi at home for 15 minutes, placing it in an oven preheated to 190-200 degrees.

Prepare the Tiramisu cream as follows:

Place the yolks in a metal container and cover them with granulated sugar.
Build a water bath on the stove and place a bowl with yolks.
Whisk the mixture constantly until it is smooth and thicker than it was at first.
Remove the mixture from the stove, cool to room temperature and only then add the mascarpone cheese.
Turn on the mixer and beat the custard yolk mixture with mascarpone cream cheese until fluffy. Place the cream on the refrigerator shelf.
While the tiramisu cream is cooling, start whipping the cream. If you don't have a high fat product, don't worry.
By adding melted gelatin to it, you will ensure that the cream will hold its shape perfectly and will not spread at the wrong time.
So, beat the cold cream with a mixer until fluffy with powdered sugar, pour in the gelatin in a stream, which must first be soaked and heated in a water bath.
Do not interrupt the whipping process, since the gelatin should be evenly distributed and not set in small lumps.
The rules for soaking and melting gelatin are indicated on the packaging.
Remove the Tiramisu cream made from yolks and mascarpone from the refrigerator, gradually add it to the cream and beat with a whisk at low speed. It is important that the mass remains as airy.

If you are making a Tiramisu cake, you can use a flavor such as citrus or vanilla.

Assemble the Tiramisu dessert in a springform pan lined with cling film on the inside:

Dip each savoiardi cookie in the coffee, which is in a deep cup. Leave the cookies to soak for a very short time, making sure that they do not become soggy, but only moisten throughout their entire thickness.
Place a layer of cookies.
Spread with butter cream 2-3 cm thick.
Alternate layers until all ingredients are gone.
Place the cake pan in the refrigerator. Give the dessert some time to soak, 3-4 hours will be enough.
Then remove the dessert, cut into portions, sprinkle each with chopped chocolate or cocoa powder and serve to guests.

Homemade Tiramisu recipe

It is not always possible to prepare a delicate dessert from mascarpone cheese. Clever housewives came up with the idea of replacing the expensive product with high-fat fermented milk cheese and they were right.

The cake turns out no less tasty, as evidenced by guest reviews.

Ingredients you will need for dessert: 0.3 kg of fat cottage cheese; 50 g sour cream (preferably homemade); 3 tbsp. spoons of powdered sugar; 150 g biscuit cookies; 2 tbsp. spoons of cocoa (or 30 g of dark chocolate); half a glass of coffee.

A light version of Tiramisu, a step-by-step recipe for preparing the dessert:

Grind the cottage cheese through a sieve or beat in a blender.
Add sour cream, beat again.
Lastly, add powdered sugar to the curd-sour cream mixture and stir until smooth.
You should not replace powder with sugar, even if it is finely crystalline. It’s better to use a coffee grinder, and then sift the resulting powder through a sieve.

Let's start creating the dessert. It can be served in portions or in separate bowls.

Let's consider the second case:

Place a few cookies dipped in coffee at the bottom of the bowl.
Cover them with a layer of curd cream.
Make a layer of cookies again (they also need to be soaked in coffee).
The last layer is curd cream.

You can serve dessert only after half an hour; it will spend this time in a cool place. Decorate the treat with chocolate chips or cocoa powder and bring it to the table.

If your kids love cocoa, use it to soak cookies instead of coffee.

Another secret that will make the cooking process easier and faster for you: buy sponge cakes in the store and cut them into bars or pieces of any other shape.

Or make a cake a la Tiramisu: layer the sponge cakes with fermented milk cheese cream and serve to guests, cutting it into portions. Don't forget to decorate the dessert in the traditional way by sprinkling cocoa on the surface.

Tiramisu recipe with mascarpone

List of homemade ingredients for dessert: 250 g each of mascarpone cheese and savoiardi cookies; 3 eggs; ½ cup granulated sugar; 2 glasses of coffee. For decoration, use cocoa or grated chocolate.

First, brew strong coffee with added sugar. Let it cool before using it to soak the cookies, but in the meantime, make the cream:

Separate the whites and beat them into a strong, stable foam.
Grind half the sugar and yolks and beat with a whisk. Add the mascarpone, then fold in the beaten egg whites.
Place the cream in the refrigerator for a while.

We begin to assemble the cake when all the components are ready. Place coffee-soaked savoiardi biscuits in a rimmed pan. Apply a layer of mascarpone cream and make another layer of cookies.

Cover the top of the dessert with the remaining cream and place in a cool place for a couple of hours. When presenting the Tiramisu cake, sprinkle it thickly with cocoa powder.

My video recipe

Those who have been to Italy say that there is one wise piece of advice regarding one of the favorite desserts in the whole world - tiramisu. A sad person is told: “If you’re sad, friend, eat tiramisu!”

“Cheer me up!”, “Lift (pull) me up (up)!” - this is how you can translate the name of this most delicate Italian delicacy.

And therefore, when they ask what this word means, they always want to answer that this is a delicious, delicate dessert that, above all, lifts your spirits! And if it is made with soul and desire, then, most likely, it may well raise the person who tastes it to the very top of bliss!

Today we will prepare this delicate delicacy at home according to the classic recipe. And it provides such basic ingredients as mascarpone cheese, savoiardi cookies (or lady fingers), espresso coffee, or black strong coffee and Marsala wine, which can be replaced with liqueur, rum or skate. And of course you will need eggs, sugar and cocoa.

Sometimes they ask whether it is possible to replace mascarpone cheese with some other cheese. It’s possible, but such a dessert will already be called by a different name. The same applies to savoiardi liver. And if other components can still be replaced, then these two components are irreplaceable.

Mascarpone cheese is made from cream and has a creamy taste. All other cheeses are made from milk. And since we need cream cheese, it means that to prepare the dessert we use only mascarpone, and no other.

It is believed that the best cheese with a fat content of 55% can be tasted only in one place - in Lombardy, located on the Apennine Peninsula. But this place is inaccessible to us, so we buy cheese from the local supermarket.

This is the Galbani brand cheese, which is said to be the No. 1 cheese in Italy and is also considered very good for making a delicious dessert.

You can also buy it in some stores, but I didn’t waste time looking for it and baked it myself. Moreover, there is nothing complicated in its preparation.

I replace Marsala wine with cognac, since I also could not find this Sicilian wine, famous in the culinary community, in our area.

Now that we have everything we need to prepare the dessert, it's time to start the creative process.

The recipe is given for 10 people, which is exactly how many guests came to us on October 9 for our Family Creation Day. My husband and I have lived together for 35 years, and on this occasion the people closest to us came to congratulate us. And how can we not treat our loved ones with a delicious dessert!

We will need:

Mascarpone cheese -500 gr
savoiardi cookies (lady fingers) – 250 gr
espresso or black ground coffee - 300 - 350 ml
eggs (fresh) - 6 pcs
sugar - 150 g (6 tablespoons)
cocoa powder - 3 - 4 tbsp. spoons
cognac - 1-2 tbsp. spoons (or liqueur, or Marsala wine, or rum)

Preparation:

1. Brew espresso coffee. To do this, place finely ground coffee beans in a Turk and fill them with cold water. Brew the coffee over very low heat, without bringing it to a boil. As soon as the foam begins to rise, this is a signal that the coffee is ready and it’s time to remove it from the heat.

Pour hot coffee into a cup, add a little sugar, stir and cool. Then strain it through cheesecloth so that no grains of coffee get into the dessert.

You can brew strong coffee in a geyser coffee maker. This is exactly how my husband made coffee for dessert.

2. When the coffee has cooled, add cognac, or what is listed above. Since not everyone drinks alcohol here, and there will be children at the table, I poured out some of the coffee and did not add cognac to it. The dessert is delicious without any alcohol.

They also add almond syrup, literally a couple of drops, but unfortunately, I don’t have such syrup! They say that when syrup is added, the dish tastes as if Amaretto had been added.

3. Prepare two clean, completely dry containers. Wash the eggs with soap and dry with a paper towel.

To prepare tiramisu, only fresh eggs should be used! Since we will be preparing the cream from raw eggs, we must wash them to protect ourselves from salmonella infection.

To find out if an egg is fresh, you need to shake it. If you can hear the liquid bubbling around inside, it means the egg is no longer fresh. It is better to avoid such eggs when preparing dessert!

Sometimes quail eggs are used instead of chicken eggs. They are not susceptible to contamination and are safe to cook with. The proportion is as follows: 1 chicken egg - 4.5 quail, that is, 6 chicken - 27 quail.

4. Separate the whites from the yolks and place the whites in one of the prepared containers and the yolks in the other. In this case, you need to try to separate the whites so that not a single drop of yolk gets into them.

It is convenient to separate eggs by splitting them into two halves. And by transferring the yolk from one half of the shell to the other, and slightly tilting it at the same time, all the white, under the influence of gravity, will flow down.

5. Add sugar to the yolks and beat everything together with a mixer until a homogeneous thick mass, almost white. At the same time, there should be no grains of sugar left in it.

It is because of this that powdered sugar is sometimes used for churning. To do this, grind the specified amount of sugar, that is, 150 grams, into powder, then beat the yolks with it.

This is such a dense and thick mass that we have.

6. Then first add half of the Mascarpone cheese (I have one 250 g jar). As I already said, I use Galbani brand cheese. This cheese is really good and has never let me down with any of the recipes I've used it in.

Gently mix the mixture from top to bottom using a spatula. Then add another half, and also mix everything.

7. Beat the whites with a mixer. At first we start shooting down at a not very high speed. As soon as a lush foam with an abundance of bubbles appears, and this will happen quite quickly, we increase the speed. Beat the egg whites until they become quite thick but still airy.

When the cup is tilted from side to side, the finished mass does not fall to either side. And stable peaks form on the surface that do not fall.

8. Place the whites into the yolk mixture, or vice versa (there is no significant difference), and gently mix from top to bottom. It is advisable to use a wooden or silicone spatula, or, in extreme cases, a spoon. We no longer use a whisk, much less a mixer.

For the same reason, under no circumstances should we mix the contents in a circle.

9. When both masses are mixed, you can begin to assemble the tiramisu into molds or bowls. It is desirable that they be transparent. This is necessary in order to enjoy not only the taste, but also the appearance of a wonderful dessert.

10. Quickly dip a stick of Savoiardi cookies into the coffee with the side on which the powdered sugar was sprinkled. There is no need to keep the cookies in the coffee for a long time. It is enough to just lightly dip, and even then not all the cookies, but only half with powder. If the cookie stick is large, you can break it off as much as needed.

11. Place the first layer of cookies. Approximately 3.5 sticks are required per serving. That is, we put 1-1.5 pieces down, and accordingly leave 1.5-2 for the second layer.

12. Next, place a layer of airy cream on the cookies. You can lightly tap the mold on the table, or shake it slightly so that the cream sits better on the cookies.

13. Then lay out the second layer of cookies. And then cream again.

14. Cover the molds prepared in this way with cling film and place in the refrigerator. Minimum for 3 hours. But of course, the longer the dessert sits in the refrigerator, the better the cookies will be soaked in the cream and the tastier it will be.

It is best to keep the dessert in the refrigerator for at least 10-12 hours, or even better, a day.

15. Before serving, remove the film from the molds and generously sprinkle the top layer with cocoa powder. For an even and neat coating, it is better to use a small sieve.

Sometimes grated chocolate is used to decorate the dessert. This option also turns out very beautiful and tasty.

And in the summer season, when there are a lot of tasty and fresh berries, you can decorate tiramisu with them. Then you will definitely get fireworks of taste!

Decoration is certainly good! But everything important is inside! When you try the first spoon of dessert, you feel complete delight! Delicate, airy, with an amazing creamy, slightly sweet taste, echoing the bitter and invigorating aroma and taste of coffee, the dessert simply creates an explosion in your mind.

You can never have enough of this dessert! You want to eat it and eat it!

But you should always remember that tiramisu is very high in calories. Due to the fatty mascarpone cheese, it is still better to take a decent break between the first and second servings. Especially if you watch your figure.

This is what it is - a delicious and invigorating dessert!

Classic tiramisu dessert - recipe without eggs

On hot summer days you are not always sure of the freshness of the eggs you buy. And you want to cook a delicious dessert both in winter and in summer. And in this case, a dessert recipe comes to the rescue, according to which you can prepare your favorite delicacy without eggs. I bring to your attention a video recipe.

The recipe is not at all complicated. And if you buy ready-made cookies, then cooking will not be difficult at all. The most difficult thing will be waiting for a whole day.

By the way, did you know that tiramisu can also be prepared in the form of a cake.

Tiramisu cake according to the classic recipe

This cake is prepared in exactly the same way as the previous version. The only difference is that we make a different design for it.

To shape the cake you need a mold. It can be round, square or oblong. At the same time, you need to understand that it will be difficult to get such a cake out of the mold. Therefore, you need to think about the method of presentation. And there can be several ways.

You can cook it in a glass form, and when ready, cut it into portions and serve it separately to each person on a plate.

If you want to serve the cake as a whole, it is best to use a small springform pan. By removing the side walls, the cake will remain intact and will be pleasant to put on the table to the delight of all guests.

Or just make a small cake with a cookie-length side.

It should be noted, however, that such a cake will be quite difficult to cut beautifully. Brittle cookies and airy cream! You should be prepared for the fact that it will be difficult to cut it beautifully!

But in order to have good chances for this, it must be kept in the refrigerator longer. The more it is in the cold, the better the cream thickens. Therefore, you need to leave it in the refrigerator at least overnight, and preferably for a day.

Preparation:

1. Place some cream down the pan. Place savoiardi biscuits, which have previously been dipped in coffee on one side, tightly together on top.

2. Place a layer of cream on top.

3. Then again cookies. And again cream. Usually they make two layers of cookies. But if you really want to, you can make a tall cake and add another layer.

4. The top should be covered with cream. If you have an open cake, it is also better to grease the side walls with cream.

5. Place the cake in the refrigerator for 12 hours, or better yet, 24 hours.

6. Then take it out, sprinkle cocoa powder on top, or decorate it as your imagination dictates.

7. Cut into portions and eat with pleasure!

I believe that whatever form tiramisu takes, in the form of a cake or as a separate dessert in a bowl, the content is still more important.

Although the form can also be great!

Tiramisu cake without eggs

I found a very interesting video recipe for tiramisu cake on the Internet. Its originality lies in the fact that it is prepared without pre-baking the savoiardi cookies. Instead of cookies, a biscuit is baked and the cake is made from this biscuit. By the way, I agree with this. This cake is easy to shape, easy to cut, and can be served very beautifully.

And another feature is that this cake is prepared completely without eggs, using cream. I really liked the recipe and am happy to share it with you.

Well, how do you like the recipe? Really good! And you don't have to worry about the freshness of the eggs. Everything is spectacular, beautiful and very tasty!

Now that you know several ways to prepare a delicious Italian dessert that has received widespread recognition and love from millions of people, I think you can easily prepare it using any of them.

And don’t look at how much has been written. In fact, everything is much simpler and easier! You just have to start, and everything else will go like clockwork.

And I wish you that you get the most delicious tiramisu possible! So that you too “lift up” the mood of those for whom you cook!

Bon appetit!