There is much debate about where and when tiramisu was first prepared. Probably, we won’t be able to find out the truth, but we only know for sure that this dessert comes from Italy. It is believed that it was prepared in the XVII century for the famous duke and he was something like a soup. The duke liked the dessert so much that he found out how to prepare tiramisu cream with mascarpone, took the recipe home and finalized it. Allegedly, the usual dessert was born just like that. Now he has many interpretations, and today we will get to know some of them.

There is nothing complicated in making tiramisu, and if you comprehend the science of baking savoyardi cookies, then your dessert will not be equal even in restaurants.

The classic recipe for tiramisu with mascarpone

Of course, it’s worth starting with a traditional recipe, based on Savoyard fingers crispy on the outside and porous inside, saturated with strong coffee, and an airy, delicate cream of cream mascarpone cheese and eggs. The finished dessert is so stunningly delicious that you will simply be in paradise until you eat the last crumbs from the plate. By the way, the name of this masterpiece, translated from colloquial Italian, means "exalt me ​​to heaven" - is very true.

For cooking you will need:

  • up to half a kilogram of savoyardi biscuit fingers;
  • the same amount of mascarpone;
  • five chicken eggs are larger than average;
  • 175 grams of powdered sugar;
  • 250 ml cream;
  • one and a half glasses of strong freshly brewed natural coffee;
  • mint for decoration and cocoa powder.

In large cities, finding a savoyardi is not a problem, but what if it is impossible to get gourmet cookies? Many recommend replacing it with a regular biscuit ... Maybe it will be tasty, but very far from the original. Your dessert will come out too soft, because the biscuit dough is airy. It is quickly saturated with coffee and cream, softens and in the worst case will resemble porridge. Do not despair! Cooking real "ladies' fingers" is easy.

Cooking "ladies' fingers" Savoyardi at home

To prepare crispy tender sticks you will need:

  • 4 eggs;
  • 250 grams of sugar (10 full spoons);
  • 350 grams of flour (12 tablespoons).

Be very careful with the proportions. If you add sugar at least a little more, then your graceful "ladies' fingers" will turn into "collective farmer's fingers" - the cookies will come out soft, without a crisp, will not hold their shape and will flow over the baking sheet.

  1. Savoyardi must be put immediately in a hot oven, otherwise they will not rise, so turn it on - let it warm up.
  2. Eggs must be cold, so keep them in the refrigerator first.
  3. Put the yolks in a separate bowl and immediately add exactly half the sugar to them. Beat them until they brighten, but without fanaticism! The consistency should be viscous - the finished mass does not flow, but reaches for the whisk, like honey.
  4. To quickly whip the cold squirrel with a mixer, add a little salt to them. Their volume will increase several times, and the consistency should be such that the proteins do not fall out of the inverted bowl. Only in this way will the biscuit dough keep its shape and the “fingers” will come out voluminous, not flat. Beat the protein mass at medium speed, gradually increasing it.
  5. When the proteins are almost ready, slowly introduce sugar and whisk at maximum speed until it is completely dissolved.
  6. Put the finished proteins in a bowl with yolks and spatula (not with a mixer!) Thoroughly mix them until smooth.
  7. Gently, spoon in the flour into a lush egg-sugar mass and with a spatula knead the dough. At the very end, if you wish, add a little lemon or orange zest.
  8. Line a baking sheet with parchment paper and rub it with flour. Transfer the dough into a tight bag and make a hole on its tip. Squeeze the tasty mass in strips of 10 cm onto the paper, generously crush the cookies with powdered sugar and send to an already hot oven.
  9. At a temperature of 200ºС, bake savoyards for 5 minutes - this will give a thin crust, then reduce the temperature by 20 degrees and bake for another 10 minutes.

When the cookie cools down, you can let it go! And we finally return to our dessert.

  1. While the savoyards are baking, prepare a cream for your masterpiece. Mascarpone should be cold, so first put it in the refrigerator.
  2. Take 250 grams of cream and beat them to a very tight foam with a mixer. This will take approximately 5 minutes.
  3. Separate the yolks of five eggs and add 175 grams (or 7 spoons) of powdered sugar into them. Stir until thickened, and then put in a bowl with mascarpone. Continue stirring until the egg and cheese mass is lush and smooth, without cheese lumps.
  4. Add cream in mascarpone and mix again. The finished cream should be so thick as to stay on the scapula without draining from it.
  5. Lubricate the bottom of a glass or plastic form with a thin layer of the finished cream. It's time to shape our tiramisu!
  6. Brew 400 ml of coffee and let it cool. Pour the drink into a convenient dish - you will dip cookies in it. Dip each “finger” in coffee for just a couple of seconds. It's enough. If overexposed, the cookies softened.
  7. Put savoyards in relatively tight rows in a mold and grease well with cream on top (up to 2 cm). Crush each layer of cream with cocoa powder or finely grated chocolate. 2-3 layers of cookies are enough.

Finish the formation of tiramisu with a layer of cream, garnish it with cocoa and mint or pieces of berries. Put the dessert in the refrigerator - it will be ready in 15 minutes.Put the kettle on!

Tiramisu without the use of mascarpone cheese at home

We figured out how to do without Savoyard sticks, but you can not find the second important ingredient everywhere. But how to replace mascarpone in tiramisu? Do not be sad now without your favorite dessert! Instead of soft cheese, add good homemade sour cream.

Leave all the ingredients in the same proportions, but stock up on a glass of sweet liquor.

Read also:tiramisu - a classic recipe at home

Instead of mascarpone, take:

  • half a liter of fat sour cream;
  • 2 grams of vanilla sugar.

Sour cream is better to choose homemade, since the store usually has a specific acidity and is never fat enough.

Prepare the cream as follows.

  1. Combine sour cream and vanilla sugar. Put the mass in the refrigerator.
  2. Beat the yolks with powdered sugar and add to the cold sour cream.
  3. Enter the cream whipped in a tight foam.
  4. Knead the finished cream with a spatula until smooth.

Pour liquor into fresh coffee and dip the cookies in a delicious smoothie as in the classic recipe. Form tiramisu in the usual way, greasing each layer of cookies with sour cream. Leave the finished dessert in a cold place for several hours or even at night. By the morning you will have a breakfast worthy of the royal family.

Sometimes tiramisu without mascarpone is cooked with custard. The dessert comes out really tasty, but ... it's not tiramisu.

Tiramisu with cream

If to be completely frank, then we probably have not met a real mascarpone. Experts say that this cheese is delivered freshest almost every three hours to Italian restaurants from the nearest villages ... Well, okay, but they never ate the right borscht! And we will make homemade mascarpone from good cream. Believe me, it will come out no worse.

To make soft homemade cream cheese you will need:

  • 750 grams (3 cups) homemade oily cream;
  • lemon.

The output of the mascarpone will be exactly 500 grams - exactly the amount you need to make tiramisu according to the classic recipe. Here it is still worth saying that store creams are unlikely to save the situation. Do not take risks, otherwise just ruin your mood and transfer products.

  1. Pour the entire cream into a cold saucepan and set it on fire.
  2. Heat the cream until the first bubbles appear, and then remove from the stove.
  3. Squeeze the juice of half a lemon directly into them and return to the stove, reducing the heat a little.
  4. Constantly (!) Stirring, watch how the consistency of the cream changes. First, they will gather lumps and become like kefir. Then there will be more and more lumps, as in a granular cottage cheese. After about 10 minutes, these “no longer cream” will become thicker and more uniform - it's time to remove from the heat.
  5. Now the cheese needs to be separated from the whey. It’s simple: cover a large sieve with 3-4 layers of gauze and put a creamy mass on them. The serum will drain and our home mascarpone will remain on the fabric. When it cools down, put it in the refrigerator for a couple of hours.

While the cheese is coming, make cookies or just relax. Then make a cream with our cream, as in the classic recipe. Form a tiramisu in the usual way. In coffee, add Amaretto, dip cookies in a drink and lay in layers. Lubricate the layers with cream and sprinkle with chocolate - done!

Tiramisu Egg-Free Recipe

In cooking tiramisu is a feature. This dessert is not baked, which means that the eggs in the finished cream remain raw and do not undergo heat treatment. Yes, a rather dangerous adventure ... But you have several ways to solve this problem:

  • buy eggs in a proven place;
  • wash them with soda before cooking;
  • Having laid out the squirrels and yolks in bowls, put them in the freezer for several minutes;
  • before cooking, dip the raw eggs in boiling water for a minute (during this time they will be seized inside with a thin film, but not cooked).

If all this is not convincing enough for you, then make tiramisu without eggs with cream and mascarpone.

Everything is simple - we leave the ingredients in the same proportions, but we exclude the eggs from the cream.

  1. Beat the cream with a mixer until the consistency "so that the spoon is standing." Toward the end of the process, add the icing sugar.
  2. We get the mascarpone from the refrigerator or use it instead, and put the cream in the cheese. Gently knead.

That's all. Then we make tiramisu according to the usual scenario.

Tiramisu recipe at home with cottage cheese or curd cream

 

Here is another way to replace mascarpone. Prepare a cream based on bazaar fat cottage cheese. It makes no sense to say that the “assembly” of tiramisu itself remains a classic. Cream will be prepared in this way.

  1. Buy 400-500 grams of fat cottage cheese and bazaar sour cream. Take cottage cheese soft, not watery. If you find from baked milk - very good.
  2. Send the cottage cheese to a blender and beat until smooth.
  3. Then add sour cream and the traditional amount of powdered sugar - 7 tablespoons.

That's the whole cream. Lubricate them with dessert and leave it in a cold place for 4-6 hours or even longer.

Chocolate Tiramisu Recipe with Wine

Well, since we have already moved far from the classic recipe, it makes no sense to stop there. Let's add chocolate and sweet wine to tiramisu!

In addition to the usual ingredients, stock up on:

  • 100 grams of dark chocolate;
  • chocolate chips (or just finely chop the second half of the chocolate bar);
  • 100 ml of wine.

If you find Italian Marsala - great! If not, replace it with Sherry. Miss it again? Take Baileys! Pour some of the alcohol into the coffee, and the second part will go into the cream. So the taste of wine will be distributed throughout the dessert.

Rub the chocolate on a fine grater and pour each layer of cream with it and chocolate chips. These crunchy chocolate blotches add spice to the dessert.

Sometimes you can find a recipe where melted chocolate is added to butter cream. This option, of course, is also possible, but then the cream will not come out so airy and the cookies will be soaked for a very long time.

Tiramisu with Chocolate and Banana

 

The taste of cream is in perfect harmony with chocolate and ... banana. How many desserts have already been invented with this successful combination of products! Why not try including these ingredients in tiramisu?

Add to a standard set of products:

  • a couple of bananas;
  • chocolate syrup;
  • rum or chocolate liquor;
  • half a glass of milk;
  • a few pieces of white and dark chocolate.

We will prepare tiramisu almost as always, only slightly modifying the recipe.

  1. One banana, preferably well ripe, mash with a fork or chop in a blender. Add this fruit mass to an already prepared cream.
  2. The second banana, preferably greenish, cut into slices - we use them for decoration.
  3. To soak, brew coffee, warm milk and mix the ingredients with rum.
  4. Rub both types of chocolate and sprinkle with each crumb each layer of tiramisu and, most importantly, the last, on top of bananas.

Tiramisu without alcohol

Traditionally, savoyardi cookies are dipped in strong fresh coffee. And in the coffee itself often add sweet liquor, cognac or even rum. There are recipes called classic and original, with the addition of Italian Marsala wine in coffee. Sometimes alcohol is injected directly into the cream. We will not argue about whether wine was really added to the first tiramisu, but, undoubtedly, it is better for children and pregnant women to use this dessert without it.

So, savoyardi can be dipped in clean coffee, and you can completely replace coffee with any syrups. The exclusion of alcohol does not imply any changes in the recipe. If you want, add pieces of berries, candied fruit to the cream. Someone even experimenting with nuts, decorating a finished meringue dessert - let your tiramisu be unique!

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