Despite all the seeming complexity of the ingredients, tiramisu without eggs is easy and fast enough to prepare, except for the time it takes to cool and solidify the dessert in the refrigerator. Personally, I have never replaced Savoyardi cookies with anything, but some experienced hostesses say that you can replace them with Ladies Fingers cookies, the taste, of course, will be somewhat different from the original. In fact, these biscuits are easy to make at home too. The recipe for "Savoyardi" is on our website. We prepare the cream without eggs, so we need heavy cream for whipping (from 33% to 35%), mascarpone cheese and powdered sugar. I advise you to use powder in the recipe, as it dissolves faster. Any coffee can be used, but not instant coffee - this will negatively affect the taste of tiramisu. As an alcoholic dressing, I took the Marsala dessert wine, I can also recommend the excellent Amaretto liqueur. If you do not drink alcohol or are preparing a dessert for children, then remove this ingredient.

Let's start by making an egg-free tiramisu cream with cream and mascarpone. We take a deep container or saucepan, pour the cream into it.

Add powdered sugar to the cream. Make sure that it is free of lumps, if necessary, use a strainer. You can add vanillin to taste, then the cream will be even softer and more aromatic.

Beat the cream and cheese for 3-4 minutes. You should get an airy, but at the same time quite dense cream. Cover it with plastic wrap and put it in the refrigerator.

Coffee must be pre-brewed or brewed and then cooled to room temperature.

Add wine to the cooled coffee and stir.

Now we take Savoyardi cookies and dip each of them in the resulting coffee and wine drink. Do not keep cookies in liquid for too long, otherwise they will simply fall apart. Just a couple of seconds will be enough.

We lay out the cookies in rows in a pre-selected form.

Lay out a layer of chilled cream on top.

The most delicate Italian dessert Tiramisu can be prepared at home: with mascarpone cheese, cream and cocoa!

• Cocoa powder 6 tsp
• Cognac 2 tbsp. l.
• Espresso coffee 250 ml
• Savoyardi biscuits 250 g
• Powdered sugar 0.5 tbsp.
• Mascarpone cheese 400 g
• Black chocolate 50 g
• Chicken eggs 5 pcs.

Recipe 2: homemade tiramisu with mascarpone (with photo)

• Mascarpone 500 grams
• Egg 4 pieces
• Sugar 100 grams
• Savoyardi 30 pcs (cookies)
• Coffee 350 ml strong coffee
• Cocoa for sprinkling

Make good, strong coffee. Then you need to cool it completely to room temperature.

Then cover the cookies with all the remaining cream and put them in the refrigerator overnight. In the morning we take out the tiramisu and sprinkle with cocoa. Everything is ready.

Recipe 3: tiramisu + with mascarpone and vanilla cookies

• Cream cheese / mascarpone 250 g
• Granulated sugar ½ Glass
• Fat cream 1 Glass
• Strong coffee 2 Glass
• Rum 1 tablespoon
• Vanilla biscuits 12 pcs.
• Cocoa powder ½ Glass

Place the cream cheese or mascarpone in a bowl, add 3 tablespoons of sugar. Mix until smooth.

Put the cream in another container, pour the remaining sugar, beat well. Transfer to a container with cheese.

Brew strong coffee. Pour the hot drink into a bowl, add rum to it, mix. Break the cookies. Put in a container with coffee.

Hold for 10 sec. and immediately put in the bowls.

Grease the biscuit layer well with butter. Place the second layer of cookies on top and grease generously with cream. Fill the bowls to the brim, alternating layers.

Grease the last layer of cookies with cream, sprinkle with cocoa powder. The finished dessert must be chilled for 8 hours. Then you can serve. Bon Appetit!

Recipe 4: tiramisu at home with mascorpone

• Yolks - 4 pcs
• Sugar - 4 tbsp
• Mascarpone cheese - 250 g
• Cream 33% - 500 ml
• Savoyardi cookies - 300 g
• Coffee - 200 ml
• Cocoa powder - 10 g

We take yolks and 3 tablespoons of sugar.

Beat for 3-5 minutes until a light color is achieved (like butter).

Add the Mascarpone cheese.

Beat for 3-5 minutes until the consistency of thick sour cream.

We take the cream and the remaining sugar. Beat for 3-5 minutes until the cream retains its shape and does not spread.

Combine whipped cream and yolks with Mascarpone. Beat for 1-2 minutes - the cream is ready. The whipping time depends on the power of the blender and the temperature of the food. Chilled food in chilled pans will break through faster than the same food that has reached room temperature.

We take a mold and grease the bottom with a small amount of cream. We spread a layer of Savoyardi, after dipping each cookie in coffee. You need to immerse half of the cookie in the coffee for a second. The coffee must be cold.

Cover with a layer of cream.

Spread out the next layer of cookies and then the cream. The number of layers depends on the size of the mold - there can be 2 or 3 layers.

We keep Tiramisu in the refrigerator for 3-4 hours until fully cooked. Put a soft dessert in a bowl (or other form) and spread the cream on the surface with a spoon.

Sprinkle with cocoa powder, carefully tilting the dish with the dessert in different directions, distribute the cocoa.

Recipe 5: tiramisu with savoyardi, cognac and mascarpone cheese

• sugar - 170 g (¾ glass)
• cognac - 3 tbsp. l.
• dark chocolate - 80 g
• strong coffee - 250 ml
• mascarpone cheese - 300 g
• eggs - 5 pcs.
• Savoyardi cookies - 36 pcs.

Separate the yolks from the whites. Grind the yolks thoroughly with half the sugar. This can be done using a mixer. The sugar grains should not be felt.

Add mascarpone to the yolk mixture, mix.

Beat the whites until large bubbles appear. While continuing to beat, gradually add the other half of the sugar. Beat the whites into a dense foam and gently, in parts, stir in the cheese-yolk mixture.

Mix coffee with cognac. Dip the cookies in coffee and put them in a rectangular shape so that the bottom is completely covered.

Put half of the prepared cream on top. Flatten the surface. Put the second layer of cookies soaked in coffee, spread the remaining cream over it. Cover the dish with cling film and refrigerate for 8-10 hours.

Before serving, grate the chocolate on a fine grater and sprinkle the tiramisu on top. You can also sprinkle with cocoa powder sifted through a strainer.

Recipe 6: tiramisu with cream and mascarpone without eggs

• Cream (33% fat) 150-200 ml.
• Cheese "Mascarpone" 500 g
• Powdered sugar 100 g
• Cookies "Savoyardi" (ladies' fingers cookies) 16-18 pcs.
• Coffee (natural freshly brewed) 180-200 ml.
• Liqueur Amaretto (cognac, or other alcoholic alcohol) 1-2 tbsp. l.

Chilled cream 30-33% fat, pour into a pre-cooled dish. Gradually adding the icing sugar, beat the cream.

Whip the cream until soft peaks.

Add the Mascarpone cheese to the whipped cream in small portions (1-2 tablespoons each) and carefully mix the cheese into the whipped cream. Carefully stir in the cheese from top to bottom.

Knead the cream and Mascarpone cheese until smooth.

Brew coffee in advance and cool. Coffee must be freshly brewed and always natural. If desired, add Amaretto liqueur or other alcohol to the cooled coffee. Dip the Savoyardi cookies one at a time.

Dip the biscuits in coffee on both sides. The cookies must be dipped very quickly, otherwise they will soak very quickly.

Put a layer of biscuit sticks bought out in coffee on the bottom of the form. If you are preparing tiramisu in a glass or bowl, then it is better to first put a layer of cream on the bottom. This time I was making a double portion of tiramisu, so I used more ingredients.

Put half of the cream on a layer of Savoyardi cookies and distribute it evenly.

Put another layer of cookies dipped in coffee on top.

Spread the remaining half of the cream evenly over the entire surface of the cookie.

Here is a side view of our dessert.

Sprinkle tiramisu with cocoa or grated chocolate on top. We send the dessert to the refrigerator for at least 4 hours.

Bon Appetit!

Recipe 7: tiramisu with mascarpone cheese (with a photo step by step)

• Mascarpone - 500 Grams
• Cookies "Savoyardi" - 250 grams
• Eggs - 6 Pieces (always fresh)
• Cognac - 30-50 Milliliters (optional)
• Sugar - 150 Grams
• Strong Epresso - 200 Milliliters
• Cocoa - 1-2 Art. spoons

Take eggs, separate into yolks from whites. Place the whites in a deep large bowl and refrigerate, then beat with a mixer until firm peaks. Now you can put them in the refrigerator and proceed to the next step.

Add sugar to the yolks, beat everything until the latter is completely dissolved. At the same time, the sugar-yolk mass should lighten noticeably and become thicker.

Now gradually add the mascarpone to the whipped mixture of yolks and sugar, continuing to beat the cream at low speed until a homogeneous mass is obtained.

Make coffee (if you have finely ground natural coffee, you can just pour boiling water over it). Refrigerate it to room temperature and mix with cognac. Now prepare the dishes in which you will lay out the tiramisu.

You can use one large dish or different bowls, low wide glasses or martini glasses. This will give you neat and beautiful portions that can be served quickly without any fuss or additional preparation. Next, quickly dip the cookies into the resulting coffee-cognac impregnation, put them on the bottom of the container, forming the first layer.

Make the final layer of cream, close the tiramisu tins with cling film and send to the refrigerator to infuse for 8-10 hours. During this time, it will evenly soak and harden.

Sprinkle the finished dessert generously with cocoa or finely grated chocolate, decorate to your taste. Bon Appetit!

Recipe 8, step by step: creamy tiramisu in Italian

• 500 g mascarpone cream cheese;
• 500 ml of cream with a fat content of at least 33%;
• 10 yolks;
• 300 g savoyardi biscuit cookies (ladies' fingers);
• 400 ml freshly brewed coffee;
• 40 g of high quality cocoa powder;
• 200 g icing sugar.

First of all, let's brew strong coffee. We will proceed from the proportions: for 400 ml of boiling water, 2 teaspoons of coffee and 2 tablespoons of sugar. We brew and leave to cool completely.

Using a whisk, beat the egg yolks with powdered sugar until smooth.

We put the whipped mass in a water bath to heat, stirring continuously. As it warms up, the yolks will become lighter and thicker. Everything about everything will take about 5 minutes. After we boil the mass and completely cool it, it will become even thicker.

We transfer the cooled yolk-sugar mass into a deep dish of a large size, since there will be a lot of cream. We send mascarpone to the mixture.

Beat the prepared ingredients using a mixer at low speed. Mascarpone should be added in several steps. To prevent the cheese from curdling, you cannot beat for a long time! The mass should be light and airy.

Now you need to whip the cream. The dishes in which the whole process will take place, the whisk, and the product itself must certainly be very well chilled. We take cream with a fat content of at least 33%. We pour them into the dishes, we also remove them from the walls of the package by cutting the bag.

Beat the cream continuously with a mixer at medium speed. As soon as a clear pattern is formed on the surface of the dairy product, the whipping process is stopped. Do not whip the cream for a long time. They should not be liquid, but dense enough. The whipped cream is ready!

Now you need to mix two prepared masses: yolk with mascarpone and cream. We introduce the cream gradually, in several steps.

Mix the mass very carefully with a spatula until a homogeneous mass is obtained.

All preparatory stages have been passed. We begin to collect the dessert itself. We take cookies and dip them in brewed and chilled coffee. We do this very quickly, because the cookies are very tender, and if you keep them in liquid for longer, they will simply lose their shape.

Immediately place the cookies on the bottom of the large mold.

Put half the portion of the resulting cream on the cookie layer. Spread it evenly over the entire surface of the cookie.

Put the cookies on the cream again, which we dip in coffee. Sprinkle the cookies lightly with cocoa.

Now we send the second part of the cream to the form, distribute it over the cookie layer. We cover the form with cling film and send it to the refrigerator for several hours (ideally overnight). During this time, all ingredients will begin to interact. The sugar will dissolve, the cookies will give off a coffee aroma and are well saturated with a delicious cream.

Sprinkle chilled tiramisu generously with cocoa. It is best to use a sieve to easily lay the cocoa evenly.

Now you know the classic Tiramisu recipe. And at home, the dessert turns out to be no less tasty than in a restaurant. Serve the cake, cut into portions, garnished with a mint leaf. Bon Appetit!

Recipe 9: the most tender tiramisu with cream and cheese

• Cream - 200 ml
• Mascarpone cream - 250 g
• Cookies "Savoyardi" - 200 g
• Cognac - 2 tablespoons
• Brewed coffee - 200 ml
• Powdered sugar - 3 tablespoons
• Cocoa powder - 1 tablespoon

So, let's prepare all the products according to the list. It is better to prepare brewed coffee in advance so that it cools down by the time the dessert is prepared.

Let's prepare a cream for dessert. Put the Mascarpone cream in a bowl.

Pour 30% fat cream into the cheese.

Add powdered sugar.

IMPORTANT: we do not like very sweet cream, so I put powdered sugar to a minimum, you can add a little more powdered sugar to your taste.

Beat all the ingredients with a mixer until a thick cream is obtained.

Mix the cooled brewed coffee and brandy in a bowl.

Now is the time to put together our Tiramisu dessert.

Cover the bottom of the mold with a thin layer of cream. Dip the Savoyardi cookie sticks into the coffee-cognac solution and put the cookies in one layer in the mold.

Distribute two or three tablespoons of cream on top.

We repeat the layers of cookies and cream several times. We should have some cream left, we will decorate our dessert with it before serving.

At the very end, cover the dessert with foil and send it to the refrigerator for a couple of hours.

Decorate the soaked Tiramisu dessert with cream and mascarpone with the remaining cream, sprinkle with cocoa powder and serve it to the table.

Recipe 10: anniversary cookie tiramisu (step by step photos)

• Cookies "Jubilee" - 400 grams (3 packs)
• Mascarpone Cheese - 250 Gram
• Cream 30% - 200 Milliliters
• Natural ground coffee - 2 tbsp. spoons
• Cocoa - 2-3 Art. spoons
• Powdered sugar - 100 Grams
• Cognac - 1 Art. a spoon

We make coffee without sugar. We need about a glass of it. Let the coffee cool, then add cognac to it.

Whisk the cream and icing sugar into a strong, stable mass.

Then add the whipped cream in small portions in mascarpone, beat until smooth.

I didn't moisten the first layer of cookies in coffee, but you can moisten it. We spread the cookies on a dish or in a dish with sides, if your cream is a little liquid.

Lubricate the cookies with cream, lay out the next row of cookies dipped in coffee and cognac (moisten very quickly, literally dip - and take out), then cream again, and so on. Sprinkle the top layer with cocoa evenly. You can pour over melted chocolate. We put it in the refrigerator for impregnation and solidification.

Bonus: homemade Savoyardi cookies for Italian tiramisu

Savoyardi biscuits are the basis of the famous Italian dessert tiramisu. In order for it to turn out airy, tender and light, during cooking you need to beat the ingredients well, namely the eggs. Cookies are prepared very quickly and are eaten even faster.

• Egg - 3 pcs.
• Flour - 50 g
• Sugar - 50 g
• Powdered sugar - 30 g

To make savoyardi tiramisu cookies at home, take the food listed.

Separate the yolks from the whites. This must be done carefully so that not a drop of yolk gets to the proteins.

Add half a portion of sugar to the yolks and set aside for now.

Begin whisking the egg whites at high mixer speed. Beat them into a strong foam and pour in the remaining sugar in a thin stream. Continue whisking until it is completely dissolved.

Beat the yolks white. The sugar must also completely dissolve.

Combine the whites with the yolks and mix gently, slowly.

Pour in the sifted flour and mix gently again. The dough should be smooth, without lumps.

Put the dough in a pastry bag or ordinary file, cut off a corner 10-13 mm wide and place finger-sized sticks on a baking sheet.

Sprinkle generously with powdered sugar.

Bake savoyardi in an oven preheated to 200 degrees for about 10 minutes. The cookie should be golden brown.

Remove the biscuits from the oven and leave to cool completely, then remove them from the baking paper.

All recipes are carefully selected by the site's culinary club

Hello everyone. Without putting it on the back burner, I hasten to your place with a recipe for the most delicate dessert Tiramisu. In the last article, I told you how to make cookies for him. This time we will collect our sweetness together.

Tiramisu is a traditional Italian dessert. Translated literally "pull me up", although the option "cheer me up" is closer to me personally. After all, the composition includes a coffee-alcohol impregnation, which acts accordingly.

The classic Tiramisu recipe involves raw eggs in its composition, which I do not particularly accept in desserts and try to avoid it whenever possible. Therefore, today I will share with you a recipe for just such an option for Tiramisu without eggs.

What is included in Tiramisu?

The cream is prepared no more than 5 minutes. See how tight it should be. By the way, it can be used in the layer of biscuit cakes. It is delicious and delicate, so take it into service.

We set aside the cream and proceed to the assembly of our Tiramisu.

Cooking coffee impregnation.

To do this, I just dissolved 3 tablespoons of coffee without a slide in boiling water. I repeat once again that freshly brewed coffee in a Turk would be ideal. Just be sure to strain through a sieve in order to get rid of the sediment.

By the way, Tiramisu can be not only coffee! Take any juice for impregnation instead of coffee and now you have a completely different taste! Experiment)

In general, the amount of liquid can vary. It all depends on your cookie and how long you keep it in the syrup. Therefore, my values ​​are approximate.

We dip our cookies in coffee, spend no more than 3 seconds on this. Otherwise, all the cookies will fall apart and remain in the bowl.

Place the cookies in a bowl. I have a glass form, measuring 20 by 26 cm. This time I had purchased cookies, I showed the packaging in the photo.

Thus, we completely fill the entire form in one layer. Instead of a glass form, you can also cook in portioned cups, I buy such disposable cups in Magnet, they are called - crystal glass.

Lay out half of our cream on top, level it with a spatula.

Sprinkle with some cocoa. It must be sieved, otherwise it will crunch on the teeth, especially if the cocoa is not very high quality.

Followed by another layer of cookies soaked in coffee.

The second half of the cream.

And sprinkle the top of the cake with cocoa. I don't have regular cocoa for the top coat, but cocoa powder. It does not melt from the cream and retains its appearance for a long time. I bought it by weight in a candy store.

I put the cutlery on top of the cream, and then sprinkled it with cocoa, and that was a bizarre pattern. You can create absolutely any option, turn on your imagination)

That's all the preparation! Isn't there anything difficult?

The hardest part for me is to leave Tiramisu to soak in the refrigerator overnight. After all, it is when it is infused that it melts in the mouth and takes on the desired taste.

Here's what we got.

Dessert, which takes half an hour to prepare and looks like a store-bought one! Isn't that so ?!

Tiramisu will be an excellent decoration for your table for any occasion!

It can be stacked in three layers, if your capacity allows. And here is a variant of portioned glasses.

Good appetite.

Tiramisu is a famous Italian dessert, a kind of "visiting card" of the national cuisine, along with pasta or lasagna. Its name consists of three words: tira mi su. Literally it translates as "lift me up", but figuratively this expression can be interpreted as "cheer me up." Indeed, thanks to the combination of coffee and chocolate, tiramisu has an awakening effect. And the delicate mascarpone cheese, which is part of the dessert, is surprisingly filling. Italians believe that this dish is similar to Viagra in its effect on the body, therefore they invariably include it in the menu of a romantic dinner. Anyone who has been to Italy and tasted classic tiramisu will never forget its wonderful taste. But is it possible to prepare this dessert in ordinary Slavic cuisine? Skeptics say no. But we are still daring.

Why is it difficult to cook tiramisu yourself

This Italian dessert is not fraught with any special secrets. It is very easy to prepare it. It's all about the products. Classic tiramisu consists of three main ingredients that are very difficult to find in our penates. The "Mascarpone" cheese gives tenderness to the dessert. Mascherpa - this is what the Lombards call cottage cheese. But "Mascarpone" is a special cheese. It is made from the milk of buffalo brought to Lombardy. Therefore, the fat content of the curd is 55%. The next equally important component of tiramisu is "Savoyardi". These are fragile and airy stick-shaped cookies. It was invented in Savoy - hence the name. The third "exotic" tiramisu ingredient came from the south - the island of Sicily. Wine "Marsala" is made in the vicinity of the city of the same name. If you are in Sicily, purchase a superiore or fine bottle for culinary products.

Tiramisu: recipe with photo

In case you managed to get all the ingredients you need, here's how to make an authentic Italian dessert. The only secret of tiramisu is this: eggs should be at room temperature, and mascarpone should be kept in the freezer of the refrigerator. The rest is ridiculously simple. We brew a cup of strong black coffee (natural, of course, not instant). Cool it down and pour in 3 spoons of Marsala. Grind six egg yolks with half a glass of powdered sugar until smooth, then add the package (450 g) "Mascarpone". Beat the whites separately. It is permissible to pour another spoon or two of wine into the cheese-yolk mass. We add the squirrels carefully so as not to settle. We knead. "Savoyardi", one at a time with a lightning-fast movement, dip in coffee and lay out in a square or rectangular shape. Alternate between layers of tiramisu biscuits with Mascarpone. There should be a layer of cream on top. We put the dessert in the refrigerator for 6-8 hours. Then sprinkle with cocoa powder.

Tiramisu a la russe

Now let's look at what you can replace exotic products with. “Negligence is cunning for inventions” - this proverb can be applied first of all when preparing overseas dishes. Julia Vysotskaya's tiramisu recipe includes Mascarpone (400 grams). But the culinary specialist suggests replacing "Savoyardi" with biscuit cookies "Ladies fingers". It is also optimally suited in shape. In any case, you can use 300 grams of any biscuit cookie. The closest to the Marsala wine is the Amaretto liqueur. But its amount should be slightly reduced (to two tablespoons). You can replace the liquor with brandy or cognac. We make the cream as the home recipe from Italy suggests for tiramisu. That is, we grind the yolks with powdered sugar, knead with mascarpone, add the whipped proteins. But since biscuit cookies differ from savoyardi in consistency, you do not need to dip them in coffee. After filling the bottom layer in the form, pour it lightly, and then cover it with cream on top.

How to replace "Mascarpone"

This is a burning question for residents of small towns where there are no supermarkets with imported goods. Many culinary experts advise using cream cheeses: "Buko" or "Philadelphia". But, firstly, they also cannot be found in an ordinary grocery store, and secondly, the taste is very different from the tender "Mascarpone". It is best to replace the buffalo milk curd with homemade sour cream of high quality, such that the spoon is in the jar. Alternatively, you can stir the cow's cream with the fatty cottage cheese. Such a replacement will even be useful to the figure, since tiramisu with "Mascarpone" comes out too high in calories.

How to make dessert safe

We considered the options for making this cake in cases where exotic ingredients simply could not be obtained. What about insuring yourself against Salmonella? After all, raw eggs are used in tiramisu. You can, of course, advise to mix with "Mascarpone" the incubator product of quail farms. Small variegated testicles have a dense skin, and therefore, as nutritionists assure, they are absolutely resistant to Salmonella bacteria. But there are other situations in life. For example, allergies. Well, in that case, let's try to cook tiramisu without eggs. Mascarpone cheese is quite dense in consistency. Beaten eggs are added to it to fluff it up. Let's try to achieve this in a different way.

Tiramisu without eggs: recipe 1

Cream can be used as a fluff. They come in different fat contents. The percentage is indicated on the package. Let's take the fattest - 33%. An incomplete glass of cream will require a pound of Mascarpone. Since the dairy product is already a little sweet, we reduce the amount of powdered sugar to one hundred grams. Cool the cream hard, but so that it does not split into ice and butter. Then gradually add the powdered sugar so that it does not collect in lumps in ice milk. Whisk the cream until soft peaks. Add "Mascarpone" one tablespoon at a time, always kneading in one motion - from top to bottom. We do this until the Italian curd and whipped cream reach a homogeneous state of light cream. Well, then - according to the classic recipe. Dip "Savoyardi" in coffee with "Marsala", lay out with a layer, cover with cream. We repeat the action once or twice (depending on the form). We put on the impregnation in the refrigerator.

Tiramisu without eggs: recipe 2

The famous Italian dessert is usually served in the form of a cake, laid out on plates with a flat spatula. But tiramisu is also found in portioned bowls. Housewives resort to this type of serving dessert, if the cream fails - the proportion or the desired temperature regime of mascarpone and eggs has been violated. Dessert in bowls has the advantage that it does not need to be kept in the refrigerator for a long time. The liquid cream will permeate the Savoyardi very quickly. Here we suggest you to make tiramisu with less "Mascarpone" - for a glass of cream of 33% fat you will need only 100 grams of curd. Beat as in the previous recipe. Stir in "Mascarpone". We continue to beat at medium speed of the mixer.

Tiramisu on boiled condensed milk

This is, of course, a big departure from the rules. But children love this tiramisu without eggs for its rich caramel taste. If there is no ready-made "boiled milk", you can make it yourself from ordinary condensed milk. After that, the jar must be completely cooled. Beat half a kilo of "Mascarpone" lightly with a mixer. We are not zealous, because oil is very easily obtained from it. Just slightly fluff the curd, mix in the boiled condensed milk. You don't need to add sugar. You can drip a few drops of alcohol, but if you are thinking of serving dessert to children, it is better to use fruit syrups. Transfer the Savoyardi soaked in coffee cream, sprinkle with cocoa after soaking.

I think you, just like me, know a million different recipes for cooking Tiramisu. Unfortunately, most of them resemble a real Italian dessert with only one name ... However, there are also those recipes, thanks to which Tiramisu is so fond of gourmets and connoisseurs of truly gourmet cuisine.

Now I will not pretend to assert that those who have not been to Italy and have not tasted the most delicate cloud of butter cream while sitting in a cozy Italian coffee shop cannot even imagine what this miracle of cooking tastes like. I tried Tiramisu both in Italy and in Moscow. I can say that there are places in Moscow where Tiramisu is cooked quite well. You just know what ... I already forgot the last time I ordered Tiramisu at the restaurant. True, I don't remember. For a long time I have been preparing Tiramisu at home.

In general, my path to this dessert was thorny. At the "dawn" of my married career, I undertook to prepare Tiramisu for my husband's arrival from a business trip. Tried her best and followed the recipe found in the magazine. Do you know what I did? Oh, it was such a delicious, delicate, creamy ... cocktail! Yes, a cocktail, but not a dessert. And the mistake was the most amusing. As I remember now, the recipe said: "Add eggs ... mix the cream with ...". My friends, there was NOT a WORD that the eggs should be beaten, after separating the whites and yolks. And the cream ... Well, how could I, at that moment not really know how to boil rice, know that cream must also be whipped. Since then I have been "allergic" to such incomplete recipes. And that's why I always have so much and so much detail.

Recently, I have grown fond of the method of preparing Tiramisu, by "brewing" the yolks with hot syrup. This is a great solution for those who do not dare to cook and taste Tiramisu, intimidated by raw eggs. There is, of course, another way to heat the eggs - a water bath. The method is excellent, but still far from the classics. But I still want to invite you to get acquainted with how to prepare the "Tiramisu base" - the basis of the dessert, which, among other things, serves as the basis for a large number of creams. In fact, Tiramisu is obtained when Mascarpone is added to the base, the base.

By the way, it was with this method that I prepared Mousse Mascarpone in.

Tiramisu (4 servings)

Ingredients:

200 ml whipping cream
200 g Mascarpone
Tiramisu base - 20-24 pieces of Savoyardi cookies
100 ml strong coffee
2 tbsp liquor, optional
50 g cocoa for garnish

Sequencing :

one . at. Whisk the cream until crisp peaks.

2. Whisk the mascarpone lightly with a fork or whisk.

3 ... Using spatula, mix Mascarpone in parts to the cooled Tiramisu base. Stir in the cream also gently.

Important! Do not whisk the cream, just stir it gently.

3. We take suitable dessert forms. Dip the Savoyardi in coffee syrup and put it on the bottom of the mold. Here is an important point - you should dip Savoyardi very quickly, because the cookie instantly absorbs the liquid. Put the cream on top. Then again a layer of Savoyardi soaked in syrup. Finish with a layer of cream. Sprinkle with cocoa on top. We put it in the refrigerator for at least 4 hours, and preferably 8 hours.

And then ... mmm .... Let's enjoy it! And you shouldn't go to Italy for Tiramisu at all ... It is worth going to Italy for Italy itself ... but not for Tiramisu!

PS. I wish you bon appetite and gentle Italian sophistication for dessert!