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

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

Ingredients

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

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

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

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

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

Preparation

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

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

Add sugar to the yolks.

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

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

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

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

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

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

We get a very airy and delicate Tiramisu cream.

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

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

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

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

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

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

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

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

Today we will prepare tiramisu dessert at home according to a popular Italian recipe. The “airy” cream and pleasant coffee-almond flavor together form the most delicate delicacy, which will be a great idea for a romantic dinner or an original afternoon snack.

According to the classic recipe, tiramisu with mascarpone is prepared; the obligatory ingredients are also eggs, coffee with sweet liqueur, cocoa powder, sugar/powdered sugar and, of course, oblong cookies (savoiardi or “lady fingers”). You can make it yourself or find it on sale, but do not try to replace this ingredient with anything, as the dessert will not taste the same.

Ingredients for 2-3 servings:

• mascarpone cream cheese - 250 g;
• - 100 g;
• eggs - 2 pcs.;
• powdered sugar - 4 tbsp. spoons;
• cocoa powder - 2-3 tbsp. spoons;
• Amaretto liqueur - 1 tbsp. spoon (or almond essence);
• espresso coffee (or regular strong coffee) - 200 ml.

First, a few words about the cream. It is prepared from raw eggs, so be sure to select the freshest chicken eggs for tiramisu and wash them thoroughly with soap before cooking. It will not be possible to exclude raw whites and yolks from the recipe, since they are the ones that give the cream “airiness”. If you wish, of course you can replace the eggs, for example, with whipped cream, but the taste will be completely different.

1. First of all, we prepare coffee. The classic tiramisu recipe includes espresso, but there will be nothing wrong if you brew regular strong coffee in a Turk (2 teaspoons of coffee per 200 ml of water). Cool the finished drink.
   

   Tiramisu cream recipe

2. Next, separate the egg whites from the yolks and place them in different containers. Try not to get a drop of yolk or water into the protein mass, and also pay attention to the cleanliness of the dishes, as even the smallest speck can disrupt the whipping process. So, let's start working with the mixer. As soon as the mass thickens, add a tablespoon of powdered sugar, gradually increasing the speed. As a result, the whites must be whipped into a very dense foam so that the finished cream does not spread in the dessert.
   
3. Mix the yolks with the remaining portion of sweet powder. Beat until a thick, light-colored mass is obtained.
   
4. Gradually stir mascarpone cheese into the sweet yolk mixture. Add the whipped whites in parts (in 2-3 additions) to the mixture of yolks and cheese, each time carefully mixing from bottom to top. As a result, you need to get a homogeneous and “airy” cream.
   
5. Mix cold coffee with Amaretto. This ingredient gives the dessert an almond flavor. If you do not want to include alcohol in the tiramisu, you can replace the liqueur with almond essence.
   

   Assembling tiramisu

6. Quickly dip the Savoiardi into aromatic coffee (it is better to immerse the cookies not completely, but only the side with powdered sugar). Next, shake off the excess liquid.
   
7. Place the soaked savoiardi on the bottom of a serving bowl or transparent glass (if the cookies do not fit entirely, break them into pieces of suitable size). By the way, you can cook tiramisu in one large container, for example, a baking dish, but keep in mind that the dessert is very delicate, so it will be difficult to cut it into beautiful portions. And there is a widespread belief that among Italians cutting tiramisu is considered bad form.
   
8. We hide the cookies under a layer of light cream. Next we repeat the layers.
   
9. Cover the surface of the dessert with cocoa powder through a fine sieve, then cover the dish with cling film and put it in the refrigerator for several hours (it’s better to leave it overnight).
   
   

Let's start tasting, enjoying the delicate taste of the multi-layer tiramisu dessert at home! Enjoy your meal!

I don’t like preparing national recipes - either you won’t find the ingredients you need, or you’ll miss some subtleties in the description.
But Tiramisu became so popular and spread so widely across different countries that it has already become a worldwide dish. Moreover, amendments and additions are constantly made to the original recipe. For example, Russian-style Tiramisu is made from rustic sour cream or even cottage cheese, and instead of Savoyardi cookies, sponge cake is used, cut into strips, and sometimes the whole sponge cake.
There is an entire website completely dedicated to Tiramisu, where several hundred different recipes for this dessert are collected.
This recipe is close to the classic Italian recipe. I had to buy Mascarpone and Savoiardi for it.
The dessert has a pleasant taste - sweet, with a coffee-liqueur aroma. The cookies become very soggy and form a moist layer.
The big disadvantage of the recipe is its fat content - you can only eat a very small piece. By the way, when using country cream, the taste is less fatty.
Many people, including me, are confused by the presence of raw eggs in the cream. There is a cream option where eggs and sugar are pre-boiled and then mixed with Mascarpone.
The amount of sugar can vary from half a glass to a whole glass. I used a glass of sugar and the dessert seemed to taste optimal to me. The sweetness offset the bitterness of the coffee and alcohol.

COMPOUND

200~250g Savoyardi cookies (lady fingers), cocoa for sprinkling

CREAM

500g Mascarpone, 0.5~1 cup sugar, 2~4 eggs

IMPREGNATION

150~200g strong black coffee, 2~3 tbsp Amaretto liqueur

To get the right taste, use Savoyardi cookies and Mascarpone cream cheese.
If you cannot buy these products, you can take any biscuit or sponge cake and country cream or sour cream.

Cream
Separate the whites of the eggs from the yolks.
If more than two eggs will be used for cooking, then use all the yolks and only two whites. Use the remaining proteins in other dishes.
Beat the whites with a mixer, gradually pouring two-thirds of the total volume of powdered sugar under the mixer blades. The whites should be whipped to soft peaks.

Remove the cords (chalaza) from the yolks.

Beat the yolks with the remaining powdered sugar until white.

Place Mascarpone into the yolks and mix at the lowest speed of the mixer blades.

In three additions, fold in the whipped whites into the resulting mass.

Stir with smooth movements only with a spoon so as not to destroy the air bubbles.
The cream should be neither solid nor liquid; its consistency should resemble thick condensed milk.

Dessert assembly
Brew strong coffee, cool it to room temperature and pour in Amaretto liqueur.
(The second preparation option is to stir the liqueur into the cream, not into the coffee.)
There are two ways to moisten cookies.
1. Dip each cookie in coffee for 3 seconds and place the cookies in the mold.

2. Place dry cookies in the pan in one layer. Pour half the coffee evenly over the cookies.

Place half of the cream on the moistened cookies and smooth it out.

Place a second layer of cookies.

Moisten them with the remaining coffee.

Place the remaining cream on the cookies and smooth the top.

If the shape is narrow and tall, you can make the dessert three-layer, i.e. The cookie-cream layers will be repeated three times.
Cover the mold with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Before serving, sprinkle the dessert with cocoa, be sure to use a strainer.

Cut the finished dessert using a knife with a wavy blade.
If you want the cuts to be perfect, place the dessert in the freezer for 15~30 minutes before serving.
When consumed at home, the dessert can be cut and served with a large spoon, as is customary in Italy.

Tiramisu is really not difficult at all, the main thing is to stock up on the necessary ones

ingredients (mascarpone cheese, savoiardi cookies) and a mixer,

to beat the egg whites well.

Ingredients: 500 g mascarpone cream cheese, 4 eggs, 4 tablespoons of powdered sugar, 250 ml of cold strong coffee, 4 tablespoons of liqueur (I took cognac), 200 g of ready-made savoiardi, 250 g of berries (I took raspberries).

Preparation

1. Brew coffee. If you are making this in a Turk, place it on the stove, heat it slightly, add 3 teaspoons of ground coffee and sugar.

Then fill with cold water so that two fingers of liquid does not reach the top.

Don't stir, just wait until the coffee cap starts to rise.

Don’t let her escape, immediately pick up the Turk and after 10 seconds put it back on the stove.

And so 3 times. After this, the coffee is ready. It must be poured into a deep plate and cooled.

When it is cold, pour in the cognac.

2. Separate the whites from the yolks.

3. Beat the whites into a strong foam (I prefer to beat them immediately with powdered sugar).

The whites should be dense, like for meringue. You can check the condition by turning the bowl upside down - the protein mass should remain in place.

4. Using a whisk, mix the yolks with the mascarpone, beat until smooth.

5. Gently (“lazyly”) fold the whites into the cheese mass, spoon by spoon, to maintain the airy structure of the whites.

6. Dip each cookie into the coffee mixture and place on a plate.

7. Place cream on top

8. Then another layer of cookies (they should also be dipped in coffee). And another layer of cream.

All this can be sprinkled with cocoa on top and decorated with berries. Place in the refrigerator for several hours so that the cookies are completely and irrevocably soaked.

Ready! Bon appetit!

The coffee must be brewed very strong, otherwise its taste will hardly be felt in the cookies.
It is best not to replace mascarpone with anything, especially with cream cheese cream. As a last resort, try Philadelphia. However, most often where Philadelphia is sold, mascarpone is also available.
Don't go overboard with dipping the cookies. It is only at first glance that it seems as hard as a cracker. Cookies instantly absorb liquid, including from cream. So if you don’t want your dessert to turn into mush, dip the cookies in the coffee for literally half a second.
It is better to sprinkle the tiramisu with cocoa using a strainer so that the powder lays evenly.
There are a thousand ways to serve tiramisu. Some people prepare this dessert in a large glass or ceramic dish with walls, then divide it into portions and place it on plates. However, tiramisu can also be made in portions - immediately on dessert plates, in bowls or even glasses. If necessary, you can break the cookies in half, and you can place them (for example, in a glass) vertically.