The taste of tiramisu is so popular that it has long ceased to go beyond the usual Italian cake. Now in the market you can find cheesecakes, mousses, ice cream, milksheyki and other delicacies just like Italian classics. We decided to go back to the origins and make out several recipes for tiramisu cakes, which are easy to recreate at home.
Tiramisu cake - a classic recipe
Ingredients:
- egg yolks - 4 pieces;
- granulated sugar - 1/4;
- the liqueur "Kalua" is 1/4 of a st .;
- mascarpone cheese - 240 g;
- fatty cream for whipping - 1 item;
- cookies "ladies fingers" (savoyardi) - 24-28 pcs .;
- freshly brewed coffee - 2 items;
- cocoa powder - 1/4 tbsp.
Preparation
Put a pot on the stove, filled with water for a third, and take a bowl of the same diameter and beat yolks into it. To the yolks, send sugar, a little salt and a liqueur "Kaloua." Beat the eggs with a mixer or a whisk, and then move the container to a boiling water bath. Continue beating eggs already on the water bath for about 8 minutes. As a result, the yolks will become whiter and thicker, they will undergo heat treatment, and at the same time become absolutely safe for consumption.
Separately, whip cream with cream cheese. Combine the slightly cooled eggs with a creamy-cheese mass.
Quickly dip each of the liver into cold coffee. Half of them put in the form of the first layer, cover half of the cream and cocoa. Repeat the layers and leave the Italian tiramisu cake in the fridge for at least 4 hours.
How to cook a tiramisu cake without eggs?
Ingredients:
- savoyardi cookies - 200 g;
- freshly brewed coffee - 2 items;
- sugar - 1 tbsp. a spoon;
- mascarpone cheese - 200 g;
- vanilla paste - 1 teaspoon;
- coffee liquor - 1 tbsp. a spoon;
- cream for whipping - 1 item;
- sugar - 1/3 tbsp.
Preparation
In order for the cream to whip quickly and easily, they should be left in the refrigerator for the night. 2 hours before the preparation of dessert, cool in a cold container and corollas which will work on the cream. Observance of this accuracy is extremely important, because in this recipe we do not use eggs and the whole structure of tiramisu will be based on perfectly whipped cream.
In a small container, dissolve sugar in coffee and leave the beverage to cool to room temperature. Whip mascarpone with vanilla paste (or vanilla sachet) at medium speed for a couple of minutes.
Whip the cream until firm peaks and carefully, in portions, combine them with cheese.
Pour in the liquor and quickly soak the solution with each biscuit separately. Lay the cookies and cream layers, and decorate the top with chocolate or cocoa.