Tiramisu original recipe
the coffee must be made hard, without sugar and cooled.
Separate the yolks from the whites. Rub the yolks with the sugar until the yolks start to whiten and the sugar is melted.
Gradually add the mascarpone cream and mix well to blend.
Separately beat the egg whites, as for meringue, and gradually add over the composition of mascarpone and yolks. This is how I got the tiramisu cream.
To assemble the cake we need a rectangular tray.
One by one, the biscuits are softened a little on both sides in the coffee and then placed in the tray next to each other, to be as close as possible so that there is no space between the biscuits. When a row of biscuits is ready, put a generous layer of cream on top of the row.
Place a row of biscuits soaked in coffee and cream again over the cream. Above the cream, put plenty of cocoa on top.
Leave in the fridge for at least 12 hours.
Classic tiramisu & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of tiramisu it is one of the first ones I prepared as a child. I honestly admit that I used an envelope cream, but it's excusable considering my young age. I have loved it ever since and in the meantime I have learned to prepare it properly. Tiramisu is an Italian cake made from layers of biscuits syruped in coffee and fine mascarpone cream. Translated into Romanian, the Italian word & # 8222tiramisu & # 8221 means & # 8222ridica-ma & # 8221, because it had the role of giving energy to those who tasted it.
This cake is said to have been invented to use cold coffee and hard biscuits left in restaurants, adding a cream based on mascarpone, yolks and sugar. However, there are other legends about this much-loved dessert. And the origin is slightly controversial. Both Veneto and Siena claim that Tiramisu was invented in their region. Regardless of regions and legends, Tiramisu remains one of the most beloved and famous desserts in the world. In the original version it was made from biscuits, coffee, mascarpone, sugar, yolks and cocoa.
No egg whites, no alcohol. In the current variants, egg whites are also used and Marsala or Amaretto is added. I like the alcohol-free version, especially since it is also suitable for the little ones, of course using a caffeine-free coffee. The Tiramisu recipe uses raw yolks that beat very well with sugar. In this way, the sugar cooks the yolks somewhat and they no longer taste raw. If you still do not want to eat raw yolks, you can beat them on a steam bath with sugar to sterilize them. I also chose to use the egg whites, so as not to throw them away, but they can also be beaten on a steam bath, if you want.
Another option would be to make a sugar syrup that you pour hot over the eggs. Mix them well and the eggs are pasteurized. For a version without eggs, you can replace them with whipped cream and you will get a very good dessert. Coffee can be with or without caffeine, and if necessary can be replaced with cocoa, although it will not be a classic Tiramisu. Leave the cake in the fridge overnight and you will get the best dessert in the world. I guarantee. For another version of Tiramisu, you can also try recipe of Tiramisu with strawberries.
TOP 17 Tiramisu + Italian Original, with Mascarpone and Fresh
The easiest tiramisu recipes. Original Italian recipe with mascarpone, biscuits and coffee. Adapted tiramisu: without egg, without coffee, with countertop, with frying pan.
Tiramisu is a very delicious, delicate Italian dessert, with an amazing contrast between the sweet cream and the bitter taste of the strong coffee. It is useless to explain how it tastes, it just needs to be tried!
Today, Tiramisu is very popular all over the world, but Italy remains its homeland. In particular, it is cooked in Venice for Christmas. Translated from Italian, Tiramisu means "Raise me to heaven." And indeed, this dessert is so delicious, that after you taste it, you rise to the clouds of satisfaction.
Many conflicting legends are associated with this famous dessert, the most romantic of which tells us that once, at the end of the seventeenth century, in the Italian city of Siena, in honor of the official visit of the Grand Duke of Tuscany , Cosimo III Medici, was prepared a delicious dessert, which they decided to call вЂњsuppa del ducaвЂќ. The duke liked the recipe and brought it to Florence, which in those years was the meeting place for many intellectuals and artists of Europe.
Soon, the fame of dessert reached first in Treviso, then in Venice, where dessert became the favorite food of courtiers. As a result, it has become a custom among the nobility to eat a portion of вЂћsuppa del ducaвЂќ before each love story. For the first time, the classic Tiramisu recipe has appeared in the Le Beccherie restaurant in Treviso.
Tiramisu is an original Italian recipe with biscuits
- Mascarpone 500 g
- Eggs 4 pcs
- Sugar 5 tablespoons
- Bitter chocolate - to taste
- Espresso coffee - 300 ml
- Marsala - 1 can
- Savoiardi biscuits 200 g.
Beat the egg whites in a very strong foam. For greater foam resistance, it is advisable to add a little powdered sugar at the end. The cream depends a lot on the density of the blanched whites. Beat the yolks with the sugar. Add mascarpone and mix well.
Spoon the egg whites into the cream and mix lightly. Mix cold espresso with alcohol. Soak each biscuit for 5 seconds in the coffee mixture and place them in a tray. Put half of the cream on these biscuits. Place a second layer of biscuits soaked in coffee on top.
Put the remaining cream on them. Put the tiramisu in the fridge for 5-6 hours. During this time, the cream thickens. Instead of Marsala, you can use Amaretto, almond essence, brandy or Grand Marnier liqueur. Before serving, grate the dark chocolate directly on the cream, evenly.
Tiramisu recipe with mascarpone and fried c + cДѓpИ ™ uni
- Biscuits and biscuits 200 gr.
- Puree with sugar 1 glass of 200 grams
- Fatty fries (at least 30% fat content) 350 ml
- Mascarpone cream cheese 250 gr.
- Sugar powder 100 grams
- Chocolate for decoration 100 gr.
Combine the fries as with mascarpone, add a little sugar and beat with a mixer until thickened. If necessary, add more powdered sugar. In a transparent form, spread the third part of the resulting cream. Put half of the biscuits on top of the cream.
On the biscuits, evenly place half of the mashed, smoothed puree. Cover with the third part of the cream, then the biscuits and the rest of the mashed potatoes. Spread the rest of the cream, smooth it over the entire surface. Grate chocolate or make flakes with a sharp knife, sprinkle over the dessert. Leave the dessert in the fridge for two hours and serve.
The best Tiramisu recipe with countertop
- Butter 50 g
- Sugar 50 g
- Cream 50 g
- Baking powder 1 tbsp
- FДѓinДѓ 1 tbsp.
- Mascarpone 250 g
- Homemade cow's cheese made of homogeneous paste 300 g
- Sugar to taste - about 100 g
- Sugar powder 2 tbsp
- Egg yolks 3 pcs.
For the sweetness of the head:
- Fresh 100 g
- Sugar 1-2 tablespoons
- Water 50 ml
- Starch 1 tbsp.
For the top layer of meringue:
- Egg whites 1 pc
- ZahДѓr 70 g.
For the top, mix the butter soaked with the sugar and cream. Add the flour mixed with the baking powder and knead the dough. Spread the dough on the bottom of a baking tray and place in the preheated oven at 180 degrees for 10-15 minutes, until a light golden crust appears.
Beat the mascarpone with a mixer of cottage cheese and sugar, add the egg yolks, vanilla and powder, beat again. Put the resulting mass on the counter and bake in the oven for 40 minutes. Cut the heads into large pieces, add 20 milliliters of water and sugar, bring to the boil and boil for 2-3 minutes.
Dilute the starch in the remaining water and introduce it into the head mass with a thin stream, bring to a boil. Cool and place on the countertop layer with cooled cream. Beat the egg whites with a mixer until it becomes a stiff homogeneous mass, add sugar and beat again.
Place this table вЂ ‹вЂ‹ on baking paper in a circle with a diameter of 20 centimeters. Put in the preheated oven at 150 degrees for 40-50 minutes, until the meringue hardens. Put the meringue on top of the cake, cool it in the fridge.
Tiramisu with fries and without coffee
- Savoiardi biscuits - 30 pieces
- Mascarpone 250 grams
- FriИ Д c вѓ “350 ml
- Powdered sugar - to taste
- Liquor 4 tablespoons
- Hot milk 300 milliliters
- Cocoa powder 5 tbsp (+ 2 tbsp for decoration)
- Brown sugar - 1 tbsp
- ScorИ ›iИ ™ oarДѓ - 1/3 tablespoon
- Rom - 1 tbsp
- Chocolate - 50 grams.
The milk heats up, but does not boil. Add cocoa and sugar, flour and rum. On low heat, heat the table until it starts to simmer. Remove from the heat, allow to cool.
Whisk together the powdered sugar (2/3 cup). Add mascarpone, mix lightly. Pour in liqueur, beat slowly. Soak the biscuits in cocoa, put them in a form. Spread half of the cream on top.
Another layer will be biscuits, then cream again. Sprinkle the dessert with cocoa and grated chocolate. Cover with cling film and refrigerate overnight.
Eggless tiramisu with mascarpone and biscuits
- Savoiardi biscuits 300 grams
- Mascarpone 300 grams
- Fri ™ cДѓ greasy 350 ml
- Sugar powder 4 tbsp
- Coffee 150 ml
- Cognac 1 tbsp
- Cocoa powder 1 tbsp.
Prepare the cream. In a bowl, combine the mascarpone and powdered sugar (add the amount to taste). With a fork or spatula, mix the cheese with the powder until smooth. If you want, you can use a mixer, you just have to beat it with a minimum speed and not a long time.
Fry the fat as it is poured into a large container and beat until it is soft. By the way, don't forget that fries are good when it's cold. You can also cool the bowl and mixer shaft. In small portions, add fried as in cheese. Lightly mix the cream with an egg or a spatula.
The tiramisu cream is ready. Then pour the freshly brewed coffee into a deep plate and add brandy or rum. If you do not like strong drinks, then you can not use alcohol. In coffee, on the other hand, soak the Savoyard biscuits quickly.
Place the soaked biscuits in the coffee in a dense layer on the bottom of a mold, measuring 13 × 24 cm. Cover the layer of biscuits with cooked and even cream. Then put a layer of Savoyard soaked in coffee again and cover them with cream again.
Cover the tiramisu with a layer of cocoa powder or grated chocolate. Refrigerate the dessert for 2-3.
One of the best recipes for Tiramisu with sour cream
- Soft cheese 400 g
- Cream 50 g
- Yogurt 50 g
- Eggs 4 pieces
- Sugar 100 g
- Hard coffee 300 ml
- Cognac 50 ml
- Savoyard Biscuits 100 g
- Cocoa powder 50 g.
It is a simple recipe for homemade Tiramisu. Make a strong black coffee first. Crush the cottage cheese well. Add sour cream and yogurt, beat with a mixer until smooth. Separate the whites from the yolks. Beat the yolks with powdered sugar or sugar to the thickness, add in the cheese, beat with a mixer.
Beat the egg whites and carefully add them to the dessert cheese table. Add cognac to the cooled coffee, stir. Soak the Savoiardi biscuits lightly in the cognac coffee and place them in a bowl. Put the cheese on top. Soak the biscuits again and add the cream.
The last layer is cheese. Refrigerate the dessert for 5 hours. Sprinkle with cocoa powder before serving.
Less traditional in Tiramisu, with cherries
- 500 g mascarpone
- 2 tablespoons sugar
- 1 teaspoon vanilla pulp
- 1 tablespoon cherry liqueur
- 250 g cherries
- 16 pieces of biscuits
- 2 tablespoons cocoa powder
- Some cherries are on the twigs for decoration.
Beat with a hand mixer mascarpone, sugar, vanilla pulp and liqueur. Wash the cherries, remove the seeds. Put 4 biscuits in 4 dessert glasses and fill them alternately with sweet cream and cherries. The last layer is the cream.
Cover the tiramisu with a lid and refrigerate overnight. Shortly before serving, take the cake out of the fridge and sprinkle it with a thick layer of cocoa. Wash the cherries with stalks, dry them carefully and decorate the tiramisu.
Tiramisu with berries
- Cheese mascarpone 500 g
- Eggs 5 pcs
- Lime 1 pc
- Savoyard Biscuits 250 g
- Kiwi 4 pcs
- Caps of 200 g
- Raspberries 100 g
- Orange syrup (or lemon) 1 tbsp.
Separate the whites from the yolks. Beat the egg whites in a stiff mass, gradually adding 50 g of sugar. Beat the yolks with the remaining 50 g of sugar, add the juice of a whole lemon, 3 tablespoons of orange syrup or lemon and mix.
Add the mascarpone cheese and continue to mix until smooth. With a spoon, add the egg whites mixed in the cream. Put half of the cream in the form. Quickly and carefully soak each biscuit in lemon (or orange) syrup and place it on top of the cream until a continuous layer is obtained.
Place a layer of biscuits, diced fruit and berries on top, then add the rest of the cream. Put the raspberries on the cream and refrigerate the dessert for an hour.
Tiramisu with peaches
- Cream-cheese with low fat content 240 g
- Peach liqueur 2 tbsp
- Milk 1 tbsp
- ZahДѓr 1/2 canДѓ
- Vanilla 1/2 teaspoon
- Fry greasy 1/2 can
- Biscuits 100 g
- Black coffee boiled 2-3 tablespoons
- Peaches 2-3 pcs.
- SmöntГўnДѓ 1/2 canДѓ
- Sugar 2 tablespoons
- Peach liqueur 1 tbsp
- Vanilla 1/4 teaspoon.
In a large bowl, combine the cheese, liqueur and milk to a stiff mass, then add the sugar and vanilla. In a separate bowl, beat the cream, then combine with the cheese.
Place the biscuit halves on a plate in a single layer (cut up). Sprinkle with coffee. Spread half of the cheese mass on all the biscuits, place the peach slices on top, then the remaining mass.
Beat the cream with the sugar, liqueur and vanilla until a thick, ornamented cake. Put the finished dessert in the fridge. Garnish with peach slices before serving.
- Eggs (yellows) 3 pcs
- Marsala white wine 75 ml
- ZahДѓr 25 g
- Mascarpone 250 g
- Biscuits 20 pcs
- Black coffee 3 tbsp
- Banana (chopped) 2 pcs
- Grated chocolate 50 g
- Cocoa to taste.
Beat the egg yolks, half of Marsala, sugar and mascarpone. Then mix the remaining wine with the coffee, soak the biscuits in it. Put a layer of biscuits on the bottom of a form, then a layer of mixture with mascapone, bananas and sprinkle with grated chocolate.
Repeat the layers until all the ingredients are used. Sprinkle with cocoa and refrigerate.
- Butter 2 tbsp
- Hard coffee 1/2 teaspoon
- Crushed wafers 1 can
- Sift 600 g
- Mascarpone 250 g
- ZahДѓr 1 canДѓ
- Eggs 4 pcs
- Vanilla 1 tbsp
- A pinch of salt
- Coffee 2 tbsp
- Hot water 1 tbsp
- Brandy 1 tbsp
- Grated dark chocolate 30 g
- Grated dark chocolate 2 tbsp.
Mix the butter and coffee, then add the wafers. Allow the mapolinos to soften completely, then place the table on a greased baking sheet and bake for 10 minutes (preheat the oven to 175 ° C). Turn off the oven, open it and leave the dough, covering it with foil.
For the filling, pass the cheese. Then increase the speed of the mixer and continue to mix until a homogeneous mixture is obtained. Then, stirring, add the sugar, vanilla and salt. At the end, add the eggs one at a time. Place the filling on the surface of the cake.
Dissolve the coffee in hot water, add the alcohol and grated chocolate. Grease the surface of the cake with the resulting mixture. Put the shape of the cake in a larger container in which to pour water. Bake the cake for 1 hour 15 minutes. Remove the foil, remove the cake from the water bath and refrigerate.
Tiramisu with yolks at bain-marie
- 4 yellows
- 100 g sugar
- 100 ml of Marsala wine
- 500 g mascarpone
- 300 g biscuits
- 2 tablespoons cocoa
- 350 ml of hard coffee (made of 400 ml of water, 4 tablespoons of coffee and a teaspoon of sugar).
Mix the yolks well with the sugar until they become frothy, then put the mixture on the fire, in a bain-marie. Stir constantly until the composition looks creamy, then gradually add the wine.
Stir until the composition is smooth, then take the mixture off the heat and mix until it cools down. The shaped cream should make bubbles. When it is cold, add the mascarpone.
Soak the biscuits in the warmed coffee for a second, then arrange half in a 25 * 25 cm tray. glued to each other. Then spread half of the cream, then another row of biscuits and the last of cream. Sprinkle evenly with cocoa using a fine sieve of tea. Keep the cake in the fridge for at least 4 hours.
Fasting tiramisu (vegan)
- 1 can of raw cashews, hydrated overnight
- 6 tablespoons coconut milk
- 4 tablespoons coconut oil
- 4 tablespoons syrup
- 1 tablespoon natural vanilla extract
- a few drops of almond extract.
- 1 can song
- Coconut sugar cane
- 1 tablespoon baking soda
- 1 tablespoon cocoa powder
- 1 tablespoon baking powder
- Spoons of salt.
- в can… almond milk can
- в… “cup of sunflower oil
- 2 tablespoons apple cider vinegar.
- A cup of hard coffee
- 2 tablespoons rum
- 1 tablespoon of air syrup.
- 2 tablespoons cocoa powder.
Preheat the oven to 180 ° C. Mix all the dry ingredients in a bowl. In another bowl, combine all liquid ingredients. Then add the liquid ingredients to the bowl with the dry ingredients and mix until the dough is completely homogeneous.
Pour the dough into a baking dish of approx. 20x30cm Put it in the oven. Bake for about 20 minutes until the top is browned. Take it out of the oven and let it cool. Cut the baking sheet into two layers. You will use only half of it. You can use the other layer left over for other desserts or sweet snacks.
Prepare the coffee syrup by mixing all the ingredients and leave it to cool. Mix all the ingredients for the vegan mascarpone cream with a mixer until smooth, until it gets a fine and creamy texture. On the layer cut from the countertop, pour the coffee syrup to evenly cover the layer.
Cover the base with the “mascarpone” mixture, then sprinkle with cocoa powder and transfer the dessert to the refrigerator. Serve after cooling completely.
An unusual Tiramisu with condensed milk
- Sugar - 110 g
- FДѓinДѓ - 60 g
- Eggs - 1 pc
- Egg yolk - 1 piece
- Egg whites - 1 pc.
- mascarpone - 250 g
- greasy cream - 100 g
- sugar - 70 g
- condensed milk - 30 g
- Egg yolks - 35 g
- liqueur - 25 g
- water - 20 g
- water for gelatin - 15 g
- gelatin - 5 g
- a pinch of salt.
- dark chocolate - 60 g
- greasy cream - 50 g.
- Espresso coffee - 80 ml
- Sugar - 50 g.
Mix an egg with a yolk and beat well with 100 g of sugar. Mix the flour in the egg until it softens. In a separate bowl, beat the egg whites with the remaining sugar and mix with the rest of the composition. Distribute the dough in a round shape or on baking paper to make the desired size.
Bake for 10 minutes at 180 ° C. The finished countertop is set aside to cool. Dissolve the gelatin in 15 g of cold water and leave for 10 minutes. Dissolve the powdered sugar in 20 ml of water and heat to 130 ° C. In a separate bowl, beat the yolks until a lush mass is formed, gradually pouring the sugar syrup into them. Beat until the table cools to room temperature and reaches a consistency of 15% cream.
Heat the table with gelatin at 40 degrees and stir quickly, pour into the yolk mixture. Beat the mascarpone with the condensed milk, vanilla and liqueur, beat the cream separately to a steady peak and mix lightly with the mascarpone. Mix the yolk mass very carefully with the mascarpone cream (the cream must be homogeneous and it is recommended to hurry with the cake assembly).
Choose a shape with a detachable plate with a diameter of 17 cm. Mix the espresso with the sugar and the syrup with this biscuit. Form them, cover them with cream and spread the rest of the biscuits on the surface, also soaking them in coffee. At this stage, the cake can be transferred to the refrigerator for two hours.
For the ganache, you have to melt the chocolate (60 g) in the cream over low heat. Take the cake out of the fridge, spread the ganache on the surface.
Here is a video with examples of tiramisu by the glass, which will perfectly complete your recipe book:
Tiramisu in a glass with nectarines and blackberries: