Tiramisu with cream

Ingredients

Mascarpone cream – 250 g

Savoyardi cookies – 200 g

Brewed coffee – 200 ml

Sweet powder – 3 tbsp.

Cocoa powder – 1 tbsp.

250 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I think there is not a single person who would not try this tiramisu at least once in their life!

A very tender Italian dessert “Tiramisu” can be easily prepared at home. I often prepare this dessert, and that is why I have two options for cream for this dessert. One is the traditional version, with eggs.

And I will offer you another option, the most usual one, now - Tiramisu with cream and mascarpone.

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

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

Pour 30% fat cream into the cheese.

Add sweet powder.

IMPORTANT: we don’t like very sweet cream, so I use a minimum of sweet powder; you can add a little more sweet powder to your own taste.

Using a mixer, beat all ingredients until a thick cream is obtained.

Mix cooled brewed coffee and cognac in a bowl.

Now is the time to assemble our Tiramisu dessert.

Cover the bottom of the mold with a thin layer of cream. Dip the Savoiardi cookie sticks into the coffee-cognac solution and place the cookies in a single layer in the mold.

Distribute two or three tablespoons of cream on top.

Repeat the layers of cookies and cream a couple of times. We should have cream left, we will decorate our dessert with it before serving.

At the very end, cover the dessert with film and put it in the refrigerator for a couple of hours.

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

The best recipes for dessert “Tiramisu” with mascarpone and savoiardi at home

Almost everyone, even experienced housewives, are afraid to cook Tiramisu themselves. Maybe it’s the exotic titles, but in fact, any recipe for Tiramisu with mascarpone and savoiardi at home is no more difficult than, for example, baked apples with cottage cheese.

Secrets of making Tiramisu

Tiramisu with mascarpone cheese and savoiardi cookies is rightly called the most famous and popular dessert all over the world . This Italian delicacy is loved by almost everyone who likes coffee and tender curd cream. After all, the perfect combination of light airy cream and coffee-soaked sponge cake is recklessly delicious.

Tiramisu is a surprisingly light dessert. Even translated from Italian it means “cheer me up.” In general, it is still unclear what the original recipe for this wonderful dessert was. But, the classic main ingredients are: mascarpone cream cheese, savoiardi cookies, eggs and coffee soaked with alcohol. It seems that you don’t want to exchange these expensive ingredients for the cheapest ones - it won’t work out, the dish won’t taste the same! Therefore, do not save, but buy excellent products and prepare this famous Italian dessert. The only substitution that you can try is to take homemade ryazhenka curd cheese instead of mascarpone.

Step-by-step photo recipe for traditional Tiramisu

If you have all the ingredients, then all that’s left is to try making dessert. By the way, you can create a large tiramisu cake with savoiardi cookies and mascarpone, or you can assemble the dessert in portions, for example, in glass glasses or cups. Here it is, as you like.

Ingredients for a huge company:

savoiardi sticks – 400 g
mascarpone cheese – 500 g
egg – 5 pcs.
sugar - 1/2 tbsp.
coffee - 3 tbsp. l.
cognac - 2 tbsp. l.
water – 0.5 l

Making recipe step by step:

First, you need to separate the whites from the yolks. Place the whites in the refrigerator. Only when cool will they fluff up the way we need them and will not lose their shape later. Of course, the whites are whipped, contrary to conventional wisdom, not only when chilled, but in tiramisu we need them right out of the refrigerator!

Grind the yolks with sugar until white. It’s easier and faster to do this with a mixer. I use sugar because there is no sweet powder. But I advise everyone, especially new ones, to use powder specifically.

Brew 3 tbsp. l. natural coffee in 0.5 liters of water, if you have a coffee machine, then just make 2 servings of Americano without milk. Then cool the coffee, strain using a strainer and remove all the grounds.

Add mascarpone to the beaten yolks. Make it slowly, adding it in parts so that the cream comes out with the right texture.

Beat well with a mixer until smooth. The cheese mixture should look like thick sour cream.

Next we take out the cool whites. Add a pinch of salt to them and beat until you get an airy foam. This takes 3-4 minutes if you use the mixer at high speed.

Add the whipped egg whites to the cream cheese. Beat well for 2-3 minutes. A light cream comes out.

In a wide bowl in which you will dip the cookies, mix chilled coffee with 2 tablespoons of cognac. If children will eat dessert, do not add cognac.

Gently dip each Savoyardi stick into the coffee and cognac mixture. This needs to be done quite quickly so that the cookies don’t get soggy.

Place the soaked cookies on the bottom of the mold. Pour in a fourth of the prepared cream. So we repeat any subsequent layer. I ended up with 4 layers, so I distributed the cream evenly.

Fill the top layer of savoiardi with the remaining cream. Place the mold in the refrigerator overnight (that is, in the dark) . Although some Italian chefs prefer to serve it almost immediately after production.

Sprinkle the finished dessert with cocoa - use a small sieve so that the layer comes out evenly, without grains. Decorate the dessert as you wish, for example, with sweet peanuts and pieces of chocolate.

A wonderful and light Tiramisu cake with savoiardi and mascarpone is ready. Enjoy your tea!

Recipe for tiramisu with mascarpone and savoiardi without eggs and cream

I understand that there are many enemies of using raw eggs in desserts, they say it is unsafe and is fraught with various diseases. Specifically for them, I am posting a good recipe for the most delicious Tiramisu, where raw eggs are not used at all !

It will be necessary:

heavy cream (33) – 200 ml
mascarpone – 0.5 kg
sweet powder - 100 g
savoiardi - 30-40 pcs. (depending on size)
brewed and strained natural coffee - a glass
any alcohol (Amaretto liqueur, rum) - 1 tbsp.

How to cook:

The most important thing is to whip the cream correctly. To do this, we cool everything - the cream itself, the dishes where we will whip, and even the sweet powder. Beat, adding powder little by little until “soft peaks” form.
Now add curd cheese into the lush mass. Stir in portions with a spatula until smooth. No blender or mixer!
Add alcohol to the brewed and cooled coffee (you can do it without it) and start assembling the cake (or form it in portions).
Dip the cookies into the coffee (very quickly so as not to get soggy), lay them out in one layer. It is convenient to create double layers, in other words, 15-20 cookies go here, and the rest goes to the 2nd layer.
Cover the savoiardi with half the cream.
On top there is another layer of “cookies in coffee”, and we finish everything with cream, which certainly needs to be smoothed out.
We usually decorate with grated chocolate or cocoa. Refrigerate for at least 4 hours.

Advice from experienced chefs

I am Misha, the owner of this website. I love to cook, I eat, and I have the appropriate education as a food industry technologist (here is the most detailed information). True, I work in a different field, but I enjoy doing what I love in my free time. Everyone at home likes it, especially my wife))) I’ve also been a vegetarian for a couple of years, which is why there are so many recipes for cottage cheese without eggs on the website.

Tiramisu: traditional and unique recipes at home

Tiramisu is a unique, airy dessert, an Italian dish that is popular all over the world. Tiramisù is translated from Italian as “lift or pull me up.” Of course, the name is associated with the high calorie content of the dish, although some say that the word tiramisu appeared because of its ability to “bring high pleasure.”

Origin history and description
Options
Regular with mascarpone cheese and savoiardi biscuits
Dessert without eggs
Almond
Video from Yulia Vysotskaya
Useful tips

Origin history and description

In the old days, during the Renaissance, tiramisu was considered an aphrodisiac, elevating the mood before a love date and stimulating the senses.

It is clear from the sources that this dessert was first invented by the confectioners of Siena in honor of the arrival of the Tuscan ex-Duke Cosimo de' Medici III, who was a famous lover of sweets.

Having tried the original dish, the delighted ex-duke took the recipe to Florence, the center of the arts of that time. There the recipe became famous and from there spread throughout the world, almost all gourmets appreciated the taste of the masterpiece.

Options

Let's figure out step by step how to prepare a traditional version of Italian tiramisu, a version of the cake without eggs and a dessert recipe with almonds at home.

Regular with mascarpone cheese and savoiardi biscuits

Useful : 4 eggs, 250 grams of cheese, sugar or powder, 1/4 cup of coffee, 200 grams of savoiardi (so-called “lady fingers”), half a bar of dark bitter chocolate or cocoa powder, 4 tbsp. spoons of brandy (rum, cognac, chocolate liqueur).

Dessert without eggs

This recipe is recommended for those who do not want to prepare dishes with eggs without heat treatment.

Ingredients for tiramisu without eggs : 300 gr. savoiardi or lady's fingers, 500 gr. mascarpone cheese, 100 gr. sweet powder, 150 ml. cream 33%, 200 ml. coffee, 2 tablespoons of Amaretto liqueur, dark grated chocolate and a little cocoa.

Soften the cheese and mix with sweet powder. Add whipped cream to the mixture, then carefully mix with a spatula so that the cream becomes thick and homogeneous.

Add coffee to a bowl and pour in 2 tablespoons of Amaretto. Dip the cookie sticks into the coffee, then quickly place them in a comfortable shape.

Top with half of the prepared cream. Add the next layer of sticks and top up with the rest of the cream.

Place in the refrigerator for several hours, maybe until the morning .
Decorate the finished tiramisu with cocoa or chocolate.

Italian cuisine enchants with its spontaneity and beautiful combination of flavors. Learn how to cook chicken risotto to treat your family to a good dinner.

You will find another delicious recipe for the Italian dessert - cannoli - in this material.

If you can’t buy mascarpone cheese, find out how to create it at home from here: https://expertitaly.ru/italyanskaya-kuhnya/syiryi/retsept-maskarpone.html

But there is also a fascinating version of almond tiramisu.

Almond

Ingredients for making: 300 gr. sponge savoiardi, 85 gr. sugar, 150 ml. fresh milk, 250 ml. cream, the fat content of which is at least 33%, 3 egg yolks, 3 tbsp. spoons of almond liqueur, 250 gr. cheese, 2 tbsp. spoons of almond flakes.

until it turns coffee brown

Pour milk into the sugar and stir, the resulting caramel should dissolve completely. Pour through a sieve into a bowl and wait to cool.

Pour 1 tbsp into the mixture. spoon of almond liqueur and stir.

Prepare the cream separately. To do this, prepare a steam bath. Pour a little water into the pan and place the container in it. Add yolks, separated from whites, 60 g to the container. sugar, 2 tablespoons of liqueur. Beat the mixture for about 7 minutes until an airy, thick mass appears.

Then move the container to another pan, adding cool water to it and continue whisking the mixture until it cools down . Add mascarpone there and mix thoroughly so that there are no lumps left.

Beat the cream separately with a mixer and add it to the mixture with the yolks. each “lady’s stick” in caramel syrup and place it on the bottom of the mold for production. When the bottom of the mold is 100% full, add half the cream.

Repeat the function : add an additional layer of biscuit sticks and fill with cream.
Decorate the dish with almond flakes, which are lightly fried in a frying pan. Place the prepared dish in the refrigerator for six to eight hours.

Video from Yulia Vysotskaya

How else can you prepare a tiramisu cake at home, watch the video:

Find out how to make pasta bolognese to wow your guests with your kitchen prowess.

Find the traditional recipe for making Italian pizza dough and interior options here.

Are you familiar with classic sparkling wines produced in Italy? Find out everything about Lambrusco wine: https://expertitaly.ru/italyanskaya-kuhnya/napitki/lambrusko.html

Useful tips

You can make your own cookies.

If the next day you cannot cut the tiramisu into pieces, then the dessert turned out right.

Instead of a form, you can use special portion forms.

supplemented with crushed nuts, fruits or berries

Tiramisu can be stored in the refrigerator for 2 to 3 days.

Cutting tiramisu into pieces is easier and more convenient if the knife is moistened in hot water , the structure of the dessert retains its shape and appearance.

Traditional tiramisu with mascarpone cheese

So, tiramisu. I didn’t really want to publish this post, because there are so many tiramisu recipes on the Internet (sorry for the poor comparison). But, in fact, from time to time it is quite difficult to find a specific traditional authentic recipe for this delicious summer dessert.

Therefore, I considered it my duty to write down a recipe for real tiramisu with mascarpone cheese and in compliance with all the procedures that I had the opportunity to verify in Italy in the process of making tiramisu with ordinary Italian ragazza.

But first, a little history. To this day, Tuscany, Piedmont and Veneto cannot divide the space of inventors of tiramisu. Accordingly, the versions of the origin of tiramisu are radically different. The officially prevailing version, beloved by Italians, says that the dessert was invented for the arrival of the Majestic Tuscan Baron Cosimo Medici in Tuscan Siena. The dessert had to be very sweet and savory, but consist of ordinary ingredients. The Baron brought tiramisu with him to Florence, from where the widespread fame of this dessert spread. Its original name was “soup for the baron,” but the translation of the modern name tiramisu means “cheer me up” due to the presence of a large portion of espresso.

Tiramisu with mascarpone cheese

Ingredients:

savoiardi cookies - 400 gr.
eggs - 6 pcs.
sugar - 120 gr.
mascarpone cheese - 500 gr.
Marsala liqueur dessert wine - 25 ml (optional)
cool espresso for soaking cookies - about 400 ml
cocoa for sprinkling

Manufacturing:

1. Prepare two espressos, add sugar to taste, pour into a bowl, dilute them with cool water until you get 400 ml and leave to cool. I buy ready-made cool espresso at the adjacent cafe; it takes me about 2 glasses of cool coffee (400 ml).

2. Separate the egg yolks from the whites and beat the yolks with half the sugar (60 g) for 5 minutes until a fluffy light-colored mass is obtained.

3. Add mascarpone cheese to the bowl with the yolks and carefully mix with a wooden spoon from bottom to top so that the cream does not fall off. Lightly mix everything in the mixer, almost a few turns to combine the cheese with the yolks.

4. Add wine and mix again with a spoon.

5. In a separate bowl, beat the egg whites until soft peaks form and add the sugar evenly. We continue to beat the whites until a stable, fluffy meringue is obtained and carefully fold them into the cheese and egg mass with a wooden spoon or silicone spatula, moving from bottom to top.

6. Moisten the savoiardi by dipping each cookie in the coffee for almost a second and laying them out in a row in a huge rectangular pan. Place a layer of cream on top, leveling it with a spatula and spreading it over the entire surface of the cookies. Then we lay out another layer of cookies and another layer of cream across it, and so on until all the ingredients are complete. The top layer should be CREAM.

7. Sprinkle the tiramisu with cocoa, cover with foil (just so that it does not touch the surface of the tiramisu) and put it in the refrigerator for at least 3 hours. You need to let the liver soak in and let the cream thicken.

The number of layers will depend on the size of your mold. My mold is 30x20cm, it holds 2 layers.

From time to time, in order to save money, whipped cream is added to the tiramisu cream (50/50), but this will no longer be real tiramisu. Remember that traditional tiramisu is prepared only with mascarpone cheese and don’t be fooled.

You can also prepare portioned tiramisu by arranging the ingredients in the same order in beautiful glasses.