Home Soups What is tiramisu made from? Cooking Tiramisu cake at home: with Savoyardi cookies and a regular biscuit. And now the proportions of the ingredients

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What is tiramisu made from? Cooking Tiramisu cake at home: with Savoyardi cookies and a regular biscuit. And now the proportions of the ingredients

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

Italian cake "Tiramisu" considered by many to be one of the most gentle and delicious desserts, however laborious and time consuming to prepare. My mother, being in Italy last year, was able to refute this statement upon her return, since a friend Italian chef got a few recommendations fast food various cakes, including Tiramisu, classic recipes suitable for home environments. One of them contains advice not to be afraid of difficulties in any case, since making this treat is no more difficult than baking your usual cakes, if you use imagination and confidence.

Famous chefs recommend arming yourself with confidence and patience when preparing this dessert, since the sequence of preparing the ingredients is very important here - this most delicate cake does not require baking after assembling.

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

You will need

Cookies "Savoyardi"

The classic Tiramisu cake is made only from cookies "Savoyardi"(“Ladyfingers”), so it is highly recommended not to use another, even very similar cookie. Cookies "Savoyardi" can be bought ready-made, or you can bake it yourself.
Remember that making cookies is not at all e complex and the end result will surprise you.

Tiramisu

350 - 400 g mascarpone;
130 g of sugar;
350 ml of the fattest cream;

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

Assembly

1/2 st. the strongest coffee.

Decoration

80 g cocoa.

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

The sequence of preparation of the cake "Tiramisu"

Cookies for the base of the cake

To prevent your cookies from toasting, but only from drying out, keep the temperature of the oven at a constant level and often look into it to check the level of color of the products. Ready "fingers" have pale cream color.

Cream for Tiramisu cake - a universal recipe

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

Cake assembly

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

Decor and decoration

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

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

Video step by step cooking cake "Tiramisu"

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

Finally, let me suggest 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 love the Ladyfingers cake, as it is made from a delicate biscuit that you like to use with tea or coffee, and the cake bird's milk the classic will make you remember the adored taste of delicacies from our childhood.

Keep it up and you will succeed!

I would be glad to see comments from experienced chefs, as well as beginners who decide to use this recipe.

Maybe you have come up with a method that makes cooking even easier. famous dessert, or invented a new decoration?

Your feedback will help me improve the recipe.

Bon Appetit!

Exquisite delicacy. This is an Italian, very popular dessert in the world. "Tiramisu" translates as "lift me up", literally tira - pull, mi - me, su - up, and if these three Italian words are entered into the Google translator, it will turn out “pulls me to”. And these words are the best fit for this dessert!

Required Ingredients:

Savoiardi cookies - 2 packs (48 pieces)
5 yolks
powdered sugar - 100 g
Mascarpone cheese - 250 g
whipping cream 33% - 250 g
Baileys liqueur - 25-30 ml
Espresso coffee - 2 large cups
cocoa powder or grated chocolate

The Tiramisu cake needs to be made the day before serving as it needs to be refrigerated for one night.
First you need to brew strong espresso coffee. 3 h l ground coffee+ 1 tsp sugar per 1 glass of water. Brew coffee, strain and leave to cool while we prepare the dessert cream.
We put on " water bath» bowl. Pour powdered sugar into it and lay out 5 yolks.
Stir and, stirring constantly, heat the yolk mixture for 5 minutes. She should thicken up a bit. We remove and cool.
Beat the cooled yolk mass as it should. Add mascarpone cheese and beat again.
We add Baileys liqueur, which is great for this dessert. It gives a subtle pleasant aroma and enhances creamy taste dessert. Mix thoroughly.
Separately, beat the chilled cream until a stable foam is obtained.
We combine the creamy yolk mass with whipped cream.
The cream is ready.
Let's start building the cake. We take the form in which we will prepare the Tiramisu cake. A springform pan works best for this. I have a form with a diameter of 23 cm. Half-dip the Savoyardi cookies into the cooled coffee and put the first layer into the form. If you did not find Savoyardi cookies in stores, you can bake biscuit cakes and cut into strips. And if you want to bake these cookies yourself, then at the end of this recipe it is suggested savoiardi cookie recipe. It is quite simple. In a form of this size, 36-38 cookies are needed per cake. For finishing on the sides - 10-12 pieces.
Fill cookies with cream.
Sprinkle heavily with cocoa powder.
The next layer of cookies.
And again cream and cocoa. The third layer of cookies with coffee and the third layer of cream.
Cover the cake with cling film and place in the refrigerator overnight.
The next morning, "remove" the wall of the form and proceed to decorate the cake.
Dust the top of the cake with cocoa powder. If necessary, brush the sides of the cake with fresh whipped cream. But usually there is enough cream on the sides to attach the cookies. Attach the cookie halves to the edge of the cake. You can decorate with powdered sugar on top if you have a stencil, which, however, can be easily cut out of paper.
Before serving, the Tiramisu cake should be stored in the refrigerator. Serve dessert "Tiramisu" with hot coffee.

The recipe is given for 10 people, that's how many guests came to us on October 9 on the Day of the creation of our family. My husband and I lived together for 35 years, and on this occasion, the people closest to us came to congratulate us. And how not to treat people close to us with a delicious dessert!

We will need:

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

Cooking:

Brew espresso coffee. To do this, place finely ground coffee beans in a Turk and pour them cold water. Brew 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 is time to remove it from the heat.
Pour hot coffee into a cup, pour a little sugar, mix 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 how my husband made coffee for me for tiramisu.
When the coffee has cooled, add cognac to it, or whatever is listed above. Since not all of us drink alcohol, and there will be children at the table, I poured out some of the coffee and did not add cognac to it. Tiramisu is delicious without any alcohol.
They also add almond syrup, just a couple of drops, but unfortunately, I don’t have such a syrup! They say that when you add syrup, tiramisu tastes like Amaretto was added.
Prepare two clean, completely dry containers. Wash the eggs with soap and dry with a paper towel.
To prepare tiramisu, use only fresh eggs! Since we will prepare the cream from raw eggs, it is necessary to wash them in order to protect ourselves from salmonella infection.
To find out if an egg is fresh, shake it. If inside you can hear the liquid flopping, then the egg is no longer the very first freshness. It is better to refuse such eggs in the preparation of dessert!
Sometimes quail eggs are used instead of chicken eggs. They are not susceptible to infection and it is safe to cook from them. The proportion is: 1 egg-4.5 quail, that is, 6 chicken - 27 quail.
Separate the whites from the yolks, and place the whites in one of the prepared containers, and the yolks in the other. At the same time, you need to try to separate the proteins in such a way that not a single drop of yolk gets into them.
It is convenient to separate the eggs by splitting them into two halves. And shifting the yolk from one half of the shell to the other, and slightly tilting it at the same time, all the protein, under the influence of gravity, will flow down by itself.
Add sugar to the yolks and beat everything together with a mixer until a homogeneous thick mass, almost white. At the same time, grains of sugar should not remain in it.
It is because of this that powdered sugar is sometimes used for churning. To do this, grind the indicated amount of sugar, that is, 150 g, into powder, after which we beat the yolks with it.
Here we have such a dense and thick mass.
Then add half the Mascarpone cheese first (I have one jar of 250 gr). As I said, the cheese I use is the Galbani brand. This cheese is really good, and has never let me down with any of the recipes in which I have used it.
Gently mix the mixture from top to bottom with a spatula. Then add another half, and also mix everything.
Beat egg whites with a mixer. At first, we begin to shoot down not at a very high speed. As soon as a lush foam with an abundance of bubbles appears, and this happens quite quickly, we increase the speed. Whisk the whites until a fairly thick, but at the same time airy protein mass.
When the cup is tilted from side to side, the finished mass does not fall off to either side. And stable peaks are formed on the surface, which do not fall.
Put the proteins to the yolk mass, or vice versa (there is no significant difference), and mix gently 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 and even more so a mixer.
It is important for us to keep the airiness of the cream. And this lightness is given just by whipped proteins, in which we observed an abundance of bubbles. Therefore, it is important to mix gently, and simply shift the layers from top to bottom.
For the same reason, in no case, do not mix the contents in a circle.
When both masses are mixed, you can begin to collect tiramisu in molds or bowls. It is desirable that they be transparent. This is necessary in order to enjoy not only the taste, but also the look of a wonderful dessert.
Quickly dip a savoiardi stick in coffee with the side on which powdered sugar was sprinkled. It is not necessary to keep the cookies in coffee for a long time. It is enough just to dip a little, and even then not all the cookies, but only half with powder. If the cookie stick is large, it can be broken off as much as needed.
Lay out the first layer of cookies. It takes about 3.5 sticks per serving. That is, we put 1-1.5 pieces down, and, accordingly, leave 1.5-2 on the second layer.
Next, put a layer on the cookies air cream. You can lightly tap the mold on the table, or shake it slightly so that the cream sits better on the cookies.
Then lay out the second layer of cookies. And then more cream.
Cover the molds prepared in this way with cling film and refrigerate. At least 3 hours. But of course, the longer the tiramisu stays in the refrigerator, the better the cookies will be soaked with cream and the dessert will be tastier.
It is best to keep the dessert in the refrigerator for at least 10-12 hours, and even better for a day.
Before serving, remove the film from the molds, and generously sprinkle the top layer with cocoa powder. For a uniform and neat coating, it is better to use a small sieve.

Ingredients:

two teaspoons of coffee (instant or fine grinding);
two tea spoons of sugar;
two hundred milliliters of boiling water;
four chicken eggs;
four tablespoons of powdered sugar;
five hundred grams of mascarpone cheese;
twenty-four savoiardi biscuits;
one tablespoon of cocoa;
fifty milliliters plus one teaspoon of cognac or liquor.

Cooking:

First of all, let's prepare the impregnation. In a suitable container, mix two teaspoons of coffee and sugar, pour in boiling water. Stir gently and wait for the liquid to cool. Be sure to strain if using ground coffee.
When the coffee has cooled down, pour in the liqueur or cognac. Stir. Everything, the impregnation is ready.
We proceed to the preparation of the cream. It is very important to wash the eggs before you start working with them, as they will not be further cooked. Then separate the yolks from the whites.
Pour powdered sugar (four tablespoons) to the yolks and beat with a mixer. You should get a white and thickened mass.
Add mascarpone and a teaspoon of liqueur to the mass. Whip it all up again. The cream is ready. Deviating from the classics, you can add whipped cream to the cream (from two hundred to five hundred milliliters).
Prepare the savoiardi biscuits. For the cake, you will need twenty-four pieces. If you took a package that contains thirteen or fifteen pieces, then take two at once. Usually these cookies are smaller, so the prepared cream and impregnation will be enough for them.
Let's start laying out the cake. Take a dish with a recess (this will make it easier to store the cake). Dip each cookie in the frosting, but be careful not to use too much or the cake will be very crumbly.
Lay it in the form with impregnation down.
Lubricate the lined cookies with half of the prepared cream.
Lay out the second layer in the same way.
Lubricate the cake with the remaining cream, smoothing it well.
Using a spatula, spread the cream on the sides of the cookies.
Immediately put the "Tiramisu" in the refrigerator for five hours. Before serving, sprinkle the top of the cake with cocoa using a tea strainer.
That's it, Tiramisu is ready. To decorate the cake, you can run the tines of a fork across the surface and you will get small streaks. Bon Appetit!

For a cake that can be prepared at home, both store-bought biscuit cakes and those that you can bake yourself will fit.

Tiramisu, in addition to 350 g of biscuit, will require you to have more products such as:

330 g mascarpone;
2 proteins;
200 ml of water;
2 bananas;
five st. spoons of powdered sugar;
dessert spoon of coffee and 40 ml of caramel sauce.

How to cook Tiramisu in your own kitchen:

Brew coffee with water.
Sweeten the drink to taste and refrigerate.
Place the egg whites in the freezer for a few minutes and beat with powdered sugar until fluffy.
Stir the mascarpone with a spatula and combine with whipped proteins.
Soak biscuit cakes with coffee solution.
Put the first cake on a tray, apply a thick layer of cream on it, lay thin circles of bananas. Cover with a second cake and also brush with cream and put bananas.
Cover the top of the cake with the leftovers. curd cream and sprinkle with cocoa powder. Finishing touch- caramel sauce, apply it in chaotic lines.
Tiramisu should soak in a cool place for several hours, but for now, be patient and do other things.

Make a tender and delicious cake at home and serve it with chocolate shavings.

In order for the cake to turn out, you must have:

half a glass of sugar;
3 eggs;
20 g cocoa;
0.1 kg of flour and half a teaspoon of baking powder for dough.
The cream consists of:
eight tablespoons of powdered sugar;
200 ml of heavy cream and 0.3 kg of sour milk cheese.

To prepare Tiramisu means to bake a biscuit first:

Separate the yolks and beat them with ½ sugar.
Hold the egg whites for a few minutes in the freezer and beat with the other half of the granulated sugar.
Pour cocoa and flour into the yolks.
Enter the protein foam and mix gently.
Bake biscuit cake, cool and divide into two parts (see photo).
Whip the cream, adding powdered sugar at the end. Grind cottage cheese and mix with cream. Soak the cakes with cold coffee and smear each of them with cream when you stack the Tiramisu.
Sprinkle the top of the cake with cocoa. Before cutting this Tiramisu into portions, put it in the refrigerator and keep it cool for 2-3 hours.

Of course, try to find a replacement for him. For your information, fatty sour-milk cheese is excellent, which must be squeezed out and drained of excess whey before use.

So, the list of ingredients for Tiramisu, which can be prepared at home:

5 eggs;
half a kilogram of cottage cheese;
a full glass of powdered sugar;
5 st. spoons of milk;
200 ml cream;
160 g flour;
dessert spoon of instant coffee;
180 g of granulated sugar + 3 large spoons for soaking cakes.
For decoration, you will need cocoa powder.

Biscuit recipe:

Beat 4 eggs in a blender without separating them into whites and yolks.
Pour in the sugar and beat until you get an airy mass of a pale yellow hue. To do this, you need to leave the blender on for 10 minutes.
Gradually add flour. If you are unsure if the tiramisu dough will rise well in the oven, add a teaspoon of baking powder.
Lay a sheet of parchment of a suitable size on the bottom of the baking sheet. Pour the dough and send the cake to bake in a hot oven. No need to brown it, just enough to make it the color of ripe wheat.
Take the Tiramisu out of the pan with the paper and invert onto a wire rack. Cool down.
Trim the edges, cut the cake in half.

Tiramisu cream recipe step by step:

Pour half a glass of powder into the cottage cheese and beat thoroughly with a mixer.
Pour in the milk.
In a separate bowl, beat the cream with the remaining powdered sugar until fluffy.
Combine the curd and cream mixture, mix.
For impregnation, brew coffee and dilute granulated sugar in it. Soak the cakes with the cooled impregnation and fold one by one, smearing with curd cream.

Tiramisu cake is a cake made based on the Italian dessert of the same name. The cake has a creamy coffee taste typical of Tiramisu, made from traditional products, but at the same time it has a denser texture. Tiramisu cake is designed to be cut with a knife, while a real Italian dessert has a delicate texture that allows you to take it only with a spoon. Dessert "Tiramisu" is served in molds, and the cake has a round or rectangular shape and is served in slices.

I invite you to cook with me delicious cake which will decorate festive table not only on March 8, but also on any other holiday!

To prepare the Tiramisu cake at home, prepare the products according to the list. You will also need a springform pan with a diameter of about 23 cm.

Line the bottom of the springform with foil. Brew coffee and add liquor to it, cool to about 30 degrees.

Whisk mascarpone cheese with cream, vanilla extract and sugar. For faster whipping, I recommend pre-grinding the sugar into powder. The finished cream should turn out to be dense and resemble oil in consistency.

Dip one side of the biscuits into the coffee and place in the tin. Spread a thick layer of cream on top, then lay a layer of cookies again.

In total, you should get three layers of cookies and three layers of cream. The last layer should be cream. Cover the mold with cling film and put the cake in the refrigerator for 8 hours.

After making the cake, you will have about 10 cookies left, add a spoonful of ground coffee to them and grind in a blender.

After 8 hours, take the cake out of the refrigerator and carefully remove it from the mold.

Decorate the cake with cookie crumbs and cocoa powder. Add some more decor if you like.

Tiramisu cake is ready, serve it chilled!

Hello. Without delay, I hasten to you with a recipe 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. Literally translated, “pull me up,” although the option “cheer me up” is closer to me personally. After all, the composition includes coffee and alcohol impregnation, which acts accordingly.

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

What is in Tiramisu?

The cream is prepared no more than 5 minutes. See how tight it must be. By the way, it can also be used in a layer of biscuit cakes. It is very tasty and tender, so take it into service.

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

We are preparing coffee.

To do this, I simply dissolved 3 tablespoons of coffee without a slide in boiling water. Once again, I repeat that freshly brewed Turkish coffee would be ideal. Just be sure to strain through a sieve 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, we spend no more than 3 seconds on it. Otherwise, all the cookies will fall apart and remain in the bowl.

Put the cookies in a bowl. I have a glass form, 20 by 26 cm in size. 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 cook in portioned cups, I buy such disposable cups in Magnet, they are called - a crystal glass.

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

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

Then again a layer of cookies soaked in coffee.

The second half of the cream.

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

I put cutlery on top of the cream, and then sprinkled cocoa, so I got a fancy pattern. You can create absolutely any option, turn on your imagination)

That's all the cooking! Is there really nothing difficult?

The most difficult thing for me is to leave Tiramisu for soaking overnight in the refrigerator. 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.

A dessert that takes half an hour to make and looks like it was store-bought! Isn't that true?!

Tiramisu will be a great decoration for your table for any occasion!

It can be laid in three layers, if your capacity allows. And here is the version of portioned glasses.

Good appetite.

Tiramisu cake was born as a result creativity confectioners to the recipe of the dessert of the same name and is an extremely pleasant product, reminiscent of the famous dessert in taste. Since confectioners of different stripes and nationalities put their understanding of the taste and harmony of the combination of ingredients into the process of making a cake, there are many recipes for Tiramisu cake.

Only the presence of basic requirements is preserved - impregnation of the base, airy non-custard cream.

All classic components can vary. So, for example, various drinks can be used as an impregnation - cocoa, lemon or tangerine syrup, etc. Amaretti liqueur can be easily replaced with rum, wine, brandy, fruit essence.

As a basis, experimental chefs offer biscuit, puff cakes and even pancakes. Mascarpone cream cheese is also being replaced by inventive craftsmen. As for additives, there is generally a field of boundless options.

Tiramisu recipes for cooking at home not only do not limit pastry chefs, but also provide ample opportunities for creativity. The cake, unlike dessert, has a denser structure, is easily cut with a knife and served in slices.

Let's bring basic recipe, on the basis of which you can make your own Tiramisu cakes.

Tiramisu cake with sponge cakes

Cake Ingredients:

4 chicken eggs
100 g sugar
2/3 cup flour
1/3 cup starch
1 tsp vanilla sugar
3/4 cup strong brewed coffee
1 tbsp Amaretto liqueur
200 g Ladyfingers cookies (how to bake these cookies yourself, see the classic Tiramisu article for details)

Cream Ingredients:

1 cup of sugar
4 yolks
1 cup natural heavy cream
500 g Mascarpone cream cheese
2 tbsp powdered sugar

Cooking Tiramisu cake at home step by step

How to cook biscuit dough probably known to many. However, let us briefly recall the technology of the process.

Biscuits for Tiramisu:

Separate the whites from the yolks, cool the whites and beat until foamy. After that, we begin to add sugar (half the serving), continuing to beat until stable peaks.
Grind the yolks with the remaining sugar until white and add vanilla sugar.
Mix the sifted flour with starch and sift into the yolk mass. Gently mix from bottom to top until smooth. Gradually add the whites, continuing to knead.
Cover the bottom of the baking dish with parchment, pour the dough into the mold and place in the oven preheated to 180 ° C for half an hour.
Cut the finished biscuit with a long thin knife or a stretched fishing line into two cakes of the same height.

Preparation of cream for Tiramisu cake:

Grind 4 yolks with sugar until white, add 1/4 cup of coffee and put in a water bath. Beat the mass for 10 minutes until thickened (in a water bath). By the way, the water should not boil actively.
whip cream cheese Mascarpone and in several steps add the resulting yolk mixture. If Mascarpone cheese was not available, it is easy to make. In the article about the dessert Tiramisu you will find cheese recipe
Whip the cream with powdered sugar and also add to the mascarpone in 3-4 doses. The cream is ready. Place in refrigerator until cool.

You can proceed to the "assembly" of the Tiramisu cake:

Add liqueur to the remaining coffee and soak the biscuit cakes.
We place the first cake in a detachable form, and around the perimeter we put biscuit cookies "Lady's fingers" in the form of a fence. We spread half of the cream on the cake, and put the second one on top of the cream, which we also cover with a thick layer of cream.
We solve cake design issues - decorate with nuts, candied fruits, grated chocolate, etc.
The cake should rest in the refrigerator for at least 6 hours.

This is a basic recipe that you can feel free to experiment with. Instead of biscuit cakes, biscuit biscuits are often used (in Italians it is called Savoyardi, in our country - Lady's fingers).

How to make Tiramisu without adding eggs:

Let's bring one more step by step recipe Tiramisu cake that does not use raw eggs. For many housewives, this issue is fundamental, because. eliminates the risk of salmonellosis poisoning.

Ingredients for homemade cake Tiramisu:

Making cream:

Cream should be chilled first. Start whipping at slow speeds. Gradually add powdered sugar. When the mass becomes homogeneous, increase the speed of the mixer and continue to beat continuously until the cream thickens.

That, in fact, is all the difference. Next, we proceed as classic options. At the bottom of the mold, lay out the cookies in a dense layer, pour it with impregnation, cover with a layer of whipped cream, again - cookies, impregnation, cream on top. It turns out two or three layers, depending on the size of the form.

The cake must be refrigerated.

Tips for those who decide to cook teramisu at home

It makes no sense to give dozens of recipes. It is important to understand how to effectively use the basic recipe. Therefore, for innovators and daredevils, a few more tips:

It is not necessary to bake biscuit cakes at all. You can buy ready-made ones, they are on sale. Can be layered from biscuit cookies"Lady fingers".
Absolutely without the risk of spoiling anything, we add various berries (raspberries, strawberries, currants), banana slices, pieces of chocolate, candied fruits, marshmallows, raisins, etc. to the cream.
If you are making cream from cream, and for some reason the cream does not whip into a dense mass, you can “strengthen” the cream by adding a little gelatin per 0.5 l of cream 7 g instant gelatin. It must be dissolved in a small amount of hot water or warmed liquor and poured in a thin stream while whipping the cream.
You can take cottage cheese with cream in a 1: 1 ratio for cream. Cottage cheese must be rubbed through a sieve.
Strong coffee can be safely replaced with cocoa or any other aromatic drink or syrup you like. For example - orange, tarragon. Just keep in mind that the drink should be concentrated. Enhance the fragrance with the appropriate fruit essence.
It is absolutely not necessary to add alcoholic beverages to the impregnation, especially if children will be treated to the cake.
When impregnating with cocoa, you can add one or two tablespoons of cocoa powder to the biscuit dough, and then the cakes will be dark. The taste of the cake will be more harmonious.
You can accentuate the taste on coffee notes. And then raspberries will come in very handy. Perfectly combined with the taste and aroma of coffee.
Matcha green tea powder can be added to the cream as a dye. It will turn out very original and useful. By the way, in this case, it is better to soak the cakes with strong green tea.
For chocolate to rub well, it must be firm. To do this, keep it in the freezer.