Homemade baking tiramisu. Tiramisu: Top best recipes

Ingredients:

• 500 g of cream cheese mascarpone;
• 500 ml cream of fatness of at least 33%;
• 10 yolks;
• 300 g of biscuit cookies of Savoyardi (ladies' fingers);
• 400 ml of freshly coffee;
• 40 g of high quality cocoa powder;
• 200 g of powdered sugar.

Tiramisu recipe with mascarpone at home

If you are in search of a delicious, fast and not troublesome in the preparation of dessert without baking - try tiramisu's cake! Cupcake Tiramisu, in fact - fantasy on the theme of the classic italian dessert of the same name. Simple and uncomfortable delicacy, cooked on the basis of traditional components for tiramisu: tender mascarpone, fragrant coffee and air Savoyardi. Huck in cocoa, decorated with chocolate, the cake is obtained fragrant, gentle and incredibly seductive taste. Such an appetizing dessert will decorate any tea party. Try!

For the preparation of cake Tiramisu at home, prepare the ingredients on the list.

Cook a strong, sweet coffee to your taste and completely cool it. I add cinnamon stick to coffee, for fragrance.

Grind Savoyardi cookies to the status of small crumbs.

Separate 1 tbsp. Crushed cookies, save and use to decorate cakes.

Add mascarpone and chilled coffee. Optionally, add some vanilla sugar.

Mix and pick the components to obtain a homogeneous plastic mass.

Divide the mixture on the portions of the desired size and roll in the balls. Place the prepared balls in the fridge for 30-60 minutes.

When the mass freezes - decorate the cakes to your liking. Cupcakes of small size can be decorated with melted chocolate.

To do this, grind and melt on a water bath or in a microwave oven with black chocolate without additives. Add to melted chocolate Add 1 tbsp. Cream oil and mix well.

Then plunge the prepared balls into the melted chocolate and sprinkle the chopped chopped Savoyardi cookies.

Larger cakes can be cut into cocoa powder.

And if desired, an arbitrary drawing is made of melted chocolate.

Place the cakes in the refrigerator for another 10-15 minutes, in order for chocolate completely frozen, and then apply to the table.

Tiramisu cupcake is ready. Bon Appetit.

"Raise yourself a mood"?! It is so called our dish, tiramisu. This gentle dessert is not so difficult if you know a few secrets. I will try to tell everything herself know how to cook tiramisu at home. I'll tell you and show everything so that every action can be easily repeated to everyone.
And please, do not forget that the main ingredient in the recipe of such a air dessert, as a tiramisu - a good mood! Start with a smile, then turn on light music that hovers over the streets of Paris, think about something good, and ... you can safely start! Create! All in your hands!

Tiramisu Cupcake Recipe

Ingredients:

• Creamy cheese (I used "Mascarpone", you can replace the Philadelphia cheese, "Buko") - 250 g
• Biscuits "Savoyardi" - 100 g. (I told in a separate recipe)
• Chicken eggs - 2 pcs. (yolks and proteins will separate apart)
• Cocoa for sprinkling - 2-3 tbsp. Spoons
• Coffee Luca (Roma Essence)
• Sugar powder - 4 tbsp. Spoons
• Espresso coffee (you can cook the usual strong coffee) - 200 ml.

Tiramisu at home Recipe

How to cook tiramisu at home

Savoyardi cookies for tiramisu can be prepared independently or buy in the supermarket (they are often sold in Metro, Auchan and many other stores. How to make Savoyardi at home, I told on the site - there is absolutely nothing complicated in cooking.

Dessert Tiramisu can be made in the form of a cake or portion cakes. Imagine what a chopstick can be a dessert! You do not need to smooth out the surface of the cake, invent the decoration, the sprinkle. To sufficiently sprinkle cocoa through the cake or cake tops, it turns out beautifully. So Tiramisu cake will help save time if it is catastrophically lacking during the preparation for the holiday.

So, biscuit broke the pieces on the bottom of the portion cups (the bottom should be completely closed).

Now we need to impregnate the biscuit layer. Swarm Espresso or any strong coffee. In freshly brewed coffee, you can add a few drops of the Sheridan liqueur, the roma liqueur, vanilla. If the dessert "Tiramisu" will eat children, you can not add alcohol, diluting a strong coffee with a small amount of milk. In order to avoid the bitter taste of coffee (not all children love him), you can put in a strong coffee 1 tbsp. A spoonful of sugar - such impregnation to children will like much more! There are tiramisu recipes for children, where coffee is excluded at all, saturated fruit-berry juices come to replace it.

Snacks of Savoyardi biscuit cookies lay on the bottom of the cups, then water impregnating.

Cooking cream for tiramisu

Squirrels and yolks are whipped separately (when whipping proteins, add 2 st aphouses of sugar powder to them). In the protein mass should be thick strong foam. Yolks are also whipped into lush light weight, gradually adding the remaining (2 tbsp. Spoons) sugar powder.

In dessert, Tiramisu always uses raw eggs. Wash them thoroughly before starting cooking, take the brush and soda, spell the shells to perfect cleanliness and slip.

We add "Mascarpone" cheese (250 g.) Measure.

In a homogeneous mass of parts, add whipped proteins whipped in foam, mix again.

Return to the dessert assembly.

During the impregnation of the biscuits, try not to add too much coffee, in the reverse case, the pool turns into porridge.

On top of the biscuit layer, impregnated with coffee, lay the layer of cream for tiramisu. Then again biscuit + impregnation, and repeat the layer of cream. Thus, fill the cups until we do before the tops.

At the stage of assembling the cakes, do not worry about too liquid cream - in the refrigerator it thickens, but such a consistency will help the dessert to soak well.

If you prepare tiramisu not in portion molds, but in the form of a cake - be sure to use a detachable form, since it will be very difficult to remove the cake from the usual form. And, of course, when assembling the cake, Savoyardi biscuits no longer need to break into pieces, they should be laid as a whole form of a dense biscuit layer.

If extra cream remains, you can put it in the refrigerator and do the next day.

The top of the dessert sprinkle cocoa and can serve to the table. You can tighten the top of the food film and send pastries to the refrigerator for 2-3 hours for better impregnation of ingredients.

After insisting in the refrigerator, the dessert spray with a subtle layer of cocoa, since, most likely, the former layer wet and the dessert will not look like so air and gentle as before.

We proceed to tasting, enjoy the gentle taste of the air dessert of Tiramisu!

These air cakes are my love forever. First, the dessert is very tasty (my favorite coffee notes and cream cream), secondly, the cakes look very festively, while spending a lot of time on the perfect alignment of the sides of the cake or getting the desired color of the cream is not required! Tiramisu is simple, natural and therefore beautiful \u003d)

I wish you a pleasant appetite and waiting for feedback to the recipe, as well as your photos of what happened!

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The whole sign is the popular dessert of Tiramisu, consisting of Savoyardi cookies, a gentle cream with mascarpone and mandatory coffee impregnation. The classic recipe of this delicacy can be viewed, and today we will prepare a cake based on the popular Italian dessert.

We will take a standard biscuit, we feed it with a fragrant mixture of a strong coffee and a liqueur, and then add yolks, cream and cream cheese. From above, we will place a dessert cocoa powder and we get a cake a la "Tiramisu" at home.

Ingredients:

For biscuit:

• eggs - 6 pcs.;
• cocoa powder - 20 g;
• flour - 100 g;
• sugar - 180 g;
• starch - 35 g;
• butter creamy - 35 g;
• vanilla sugar - 2 h. spoons;
• basin - 1 h. spoon.

For impregnation:

• coffee fine grinding - 2 h. spoons;
• water - 200 ml;
• coffee liquor - 50 ml.

For cream:

• egg yolks - 5 pcs.;
• sugar powder - 100 g;
• maskarpone - 250 g;
• cream 35% - 200 ml;
• sugar - 30 g

For decor:

• cream 35% - 200 ml;
• thickener for cream - 1 bag;
• cocoa powder - 1-2 Art. spoons.

Cake "Tiramisu" recipe at home with photos

How to cook biscuit for cake "Tiramisu"

1. Egg proteins put in a spacious, necessarily perfectly dry and clean bowl (do not allow you to get into the protein mass of the yolk!). We beat, gradually slugging half of the sugar portion, to strong thickening. To check the willingness, tilt and gradually turn the bowl. If the mass remains completely immovable, proteins whipped to the desired consistency. If the mixture slides through the walls of the dishes, we continue to work with a mixer.
   
2. Vanilla sugar and second sugar sand add to yolks. We whip about 5 minutes. The yolk mass should thicken and live.
   
3. We interfere with the yolks in small portions to the proteins movement from the bottom up.
   
4. Separately connect starch, flour, cocoa and baking powder. Parts are sifted to the egg mass, each time completely interfling the dry mixture. We work with neat movements from the bottom up from the edge of the bowl to the center. It is extremely important not to settle the dough!
   
5. When the whole flour mixture is fully interfered with the dough, on the edge of the bowl we pour the cooled melted oil. Mix from the bottom up to uniformity.
   
6. On the bottom of the detachable form with a diameter of 22 cm put a mug of parchment, the sides are not lubricated. Fill the container with a lush dough and send to the heated oven. We bake the biscuit of about 30 minutes (temperature - 180 degrees). Readiness Checking with match / toothpick.
   
7. Form with biscuit turn over and put on two piles. Leave before cooling. Thus, we will prevent the possible settlement of the top of the biscuit.
   

   Coffee impregnation for cake "Tiramisu" recipe

8. For the impregnation of Tiramisu, Ideally should use espresso, but if there are no coffee machines at home, it is quite suitable for a strong coffee, cooked in the Turk. 2 h. Spoons of coffee powder - 200 ml of water. The finished drink is filtering, getting rid of the sediment. Enjoy and mix with coffee liqueur.
   

   Cream for cake "Tiramisu" recipe

9. Egg yolks mix with sugar powder. Actively stirring, withstand the mixture on the "water bath" about 5 minutes (fire - medium). Liquid in the bottom dishes should not touch the bottom of the bowl with yolks.
   
10. Remove the yolk mixture from the plate and thoroughly beat, while the cream does not get a dense texture.
    
11. Mascarpone takes out in advance from the refrigerator so that the cheese slightly soften and become more "supple". Whipped yolks are completely cooling. We connect the mascarpone and yolk cream, stirring the mass until uniformity. You can slightly beat the cream with a mixer, but only at the lowest speed and not long (from active whipping mascarpone may be burst).
    
12. Separately whipping cream with sugar to density. In small portions, we introduce cream into cream, mix to uniformity.
    

    How to form a cake "Tiramisu"

13. Biscuit is removed from the form, we will take the blade of the knife along the side. We divide baking for three embers. The plug-in form (in which biscuit baked) was rinsed and wipe, put on a large plate, the walls are making parchment. Lower the lower root in the tank, carefully water impregnation.
    
14. We apply a rich layer of cream, grow up.
    
15. Next, lay out the second cake, soak and lubricate the cream. The last crude is watering coffee impregnation and put on top. Lubricate the residues of the cream. We send Cake "Tiramisu" into the refrigerator at least 4 hours, and preferably at night.
    
16. From the impregnated cake, remove the plug-in and gently remove the parchment. Creams are whipped together with a thickener-thickener to a steady mass. We shift the creamy mass into the confectionery package and apply to the surface of the cake using a curly nozzle.
    
17. From above, we sprinkle the surface of the cocoa powder cake through fine sieve.
    

Cake based on "Tiramisu" is ready! Bon Appetit!

I suggest you cook today ( Tiramisu.) - Very air, gentle Italian dessert, with an amazing contrast of a sweet cream and a bitter taste of strong coffee. However, it is useless to explain what taste is, it is just worth trying. In recipe classic Tiramisu Be sure to include: Mascarpone Cream (Mascarpone), Chicken Eggs, Espresso Coffee, Sugar and Savoyardi Biscuit Cookies (Savoiardi), Top of the dessert, as a rule, sprinkle with cocoa powder.

It is now very popular all over the world, but his homeland is Italy. Translated from Italian Tiramisu means "raise me up" or "ascending me" (Tira - Trani, MI - me, su - up). This strange name is interpreted in different ways, for example, that dessert is so gentle and air, which is only worth trying - find yourself in the clouds. There is also a version that it means "mood", "but most often the name" raise me up "is associated with the version that Tiramisu has a kind of invigorating, exciting effect and that the Italian velmazbi ate this dessert before love dates.

Ingredients

• Chicken eggs 6 pcs.
• Creamy cheese Mascarpone 500 g
• sugar 150 g
• Savoyardi cookies 250 g
• coffee espresso 300 ml
• Cocoa powder 1-2 art. Spoons
• Cognac (optional) 30-50 g

The key to success in the preparation of tiramisu is high-quality ingredients, so for starters, let's look up with them. I think the most important question that may arise - what to replace the maskarpone cheese? The answer is nothing! Of course, you can use the curd cheeses like Philadelphia, but then you will succeed in a tiramisu, but some other dessert with cottage cheese cream. The difference is that the main (and as a rule is the only) ingredient mascarpone are cream and the taste of it is creamy, and not curd.

The next ingredient with which problems may arise are Savoyardi cookies (SAVOIARDI) - biscuit biscuit elongated flat shape, topped with sugar, can also be sold under the name of the stalls of the Savoyardi or Lady Fingers. If you could not find Savoyardi in stores, you can cook it yourself, later I will try to lay out the recipe.

Another important point, because Dessert is not amenable to thermal processing, do not forget to wash chicken eggs in warm water with soap.

As you may notice, Cognac is not in our recipe required ingredient. I cook without brandy and I really like such a tiramis, but it turns out to be great with brandy, brandy harmonizes perfectly with coffee, so you decide here.

Cooking

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

Eggs carefully mine in warm water with soap. Gently separate proteins from yolks. It is important that neither the droplets of the yolk do not fall into the protein otherwise the proteins will not take. Proteins remove while in the refrigerator, they will need us later.

Add sugar to yolks.

We hit yolks with sugar while the mass does not bother, it can take a few minutes. Perhaps you will have a little insoluble sugar if it is not too much, then do not worry, it will dissolve then. If sugar remains a lot, beat the mass more.

We lay the whipped yolks with sugar into a large container, add a mascarpone there.

Mix yolks with sugar and mascarpone to a homogeneous state, you can a mixer at low speed.

Squels whip with a pinch of salt to stable peaks, it can take about 3-7 minutes, depending on the power of the mixer.

If you have any doubts, whipped proteins to the desired state or not, just carefully try to flip the container with proteins. If proteins whipped, even if you turn the tank up the bottom, whipped proteins will remain in the dishes.

We lay the whipped proteins in the mass with yolks and mascarpone. Now the mixer cannot be used, you need to work carefully, otherwise the cream can lose airiness. With the help of the blade, mix the cream with a circular movement from the bottom up, i.e. We raise the cream from the bottom of the tableware upstairs. You do not need to rush, do everything very carefully, we need to keep the air of the air located in whipped proteins.

We have a very air and gentle cream Tiramisu.

The cooled coffee is poured into the dishes with a flat bottom, which is placed in the Savoyardi wand. A small plastic container is very good here. If you make tiramisu with brandy, add brandy in coffee.

Every Savoyardi wand plunge into coffee and immediately pull out. I kept for about 2 seconds, even if first it seems that the cookie remains dry, then it is impregnated completely and becomes soft. If you keep cookies in coffee longer, then as a result in the dessert it turns out quite wet.

Impregnated coffee sticks lay on the bottom of the form. Here you can use a large form, like me, and you can take small molds or glasses and make desserts at once for one portion. I like the second option less, because then the whole refrigerator will be made a bunch of molds, but to feed them, of course, easier. By the way, my form is 17x26 cm in size, the height is 5.5 cm.

On the top on the layer of Savoyardi lay out about half of the cream, recall.

On top of the cream laying out the second layer of impregnated cookie coffee.

From above, lay out the remaining cream, align and remove into the refrigerator for several hours, and better at night. The longer you hold the tiramisu in the refrigerator, the better the cream will hold the form. A few hours later you can not get a neat piece of dessert from the form, you can only eat it with a spoon, although it will not affect it. After 8-10 hours, Tiramisu will be much better to keep the form and you can already cut a beautiful piece. My Tiramisu waited in the refrigerator more than 12 hours.

Before serving, sprinkle Dessert Cocoa. You can replace it with a vulgar chocolate, but I like it more from Cocoa.

And finally, our ready. Try it is great! Bon Appetit!