What's in tiramisu? The best tiramisu recipes. Jamie Oliver: My Italy

Are you the lucky one who managed to try the most delicate creamy dessert tiramisu, invented by the Italians? Its taste leaves few people indifferent; you want to try it again and again.

Nowadays, to know the real taste of an overseas dish, you don’t have to fly to Italy. You just need to find your favorite recipe. By the way, I tried tiramisu for the first time quite recently, and I liked it so much that I couldn’t refuse this amazing dessert, despite its calorie content. In addition, it turns out that this delicious dessert is easy to prepare.

Tiramisu - origin story

There are several versions of the origin of tiramisu. One of them says that this amazing dessert was invented at the end of the 17th century by confectioners in the Italian town of Siena for the Grand Duke Cosimo. III Medici, who was famous for his connoisseurship of sweets. This dessert was called “Duke's soup,” Cosimo was delighted with it and took the recipe to Florence, and from there it quickly reached the province of Treviso, where courtesans began to eat this dessert before love meetings. It was from there that the interpretation of the name of the dessert tiramisu began.from Italian "tira mi su" as "excite me." Although it can be translated “raise me”, “raise me” - this refers to the mood.

Composition of Tiramisu cake

The composition of this delicious dessert is actually conducive to enjoyment. Tiramisu consists of three mandatory components - fluffy savoiardi cookies, delicate creamy mascarpone cheese and Italian Marsala wine.

Today it is no longer difficult to find all the ingredients necessary for making tiramisu in the nearest supermarket. Mascarpone cream cheese is sold in plastic jars of 250 and 500 g.

Savoyardi cookies, or “lady fingers” as they are also called, are also sold in packs of 200 and 400 g, there is a wide choice. You can make them yourself or use simple sponge cakes.

Marsala wine was even nicknamed culinary due to its taste. This is a Sicilian wine with a characteristic flavor of ship tar and burnt caramel. But even if you don’t have such wine, it can be successfully replaced in recipes with brandy, cognac, rum or Madeira.

5 most delicious Tiramisu recipes

Tiramisu - a classic recipe at home

If you have never prepared the Italian dessert tiramisu, then I recommend starting with the classic recipe. Having prepared tiramisu at least once at home, you will get the hang of it, feel the nuances of working with each individual product, understand the texture of the dessert and recognize its real taste. Afterwards you can experiment and use additional ingredients and serving methods.

Ingredients:

mascarpone cheese - 500 gr.
sugar - 200 gr.
eggs - 4-5 pcs.
black coffee - 250 ml
brandy, cognac or rum - 50 ml
savoiardi cookies - 300 gr.
cocoa for decoration

You will need two deep cups for separately beating the whites and yolks, a flat-bottomed dish in which it will be convenient to dip cookies in coffee, and a rectangular glass form for the tiramisu itself.

Pour sugar into the yolks and begin to beat with a mixer until a viscous, homogeneous consistency, remember that the sugar will not completely dissolve, i.e. crystals will be visible.

2. Separately, beat the whites until fluffy.

3. Place mascarpone cheese into the sugar-yolk mixture.

It is more correct to knead the cheese only with a wooden spatula until a homogeneous elastic mass is obtained.

You can also use a mixer, but at a low whipping speed so that the mascarpone does not overheat and lose its properties.

4. Now add the whipped whites to the cheese mixture and gently stir them until smooth.

5. Prepare the coffee solution. You can use it as ground coffee beans, after brewing it, or you can brew regular instant coffee, 3-4 teaspoons per 250 ml of boiling water.

6. Add alcohol to the brewed coffee.

We must cool the coffee completely before dipping the cookies into it.

7. Now, one at a time, dip the savoiardi cookies into the coffee solution and spread them over the entire bottom of our dish.

Remember that in real Italian tiramisu, the base, i.e. The bottom layer is always a sponge cake, not a cream.

8. Fill the cookies with half of the resulting cream cheese cream.

9. Then repeat the layer of cookies soaked in coffee drink.

10. Pour in the remaining cream, covering all the cookies.

11. Sprinkle generous amounts of cocoa on top through a strainer over the entire surface of our dessert.

12. Cover with cling film and put in the refrigerator overnight.

It is best to let the tiramisu sit for 5-7 hours, the sugar will dissolve, the cookies will give off the aroma of coffee and soak in the cream.

Tiramisu without eggs - recipe with photos at home

The recipe and cooking process are similar to the previous classic recipe, only here we do without eggs. As for alcohol, we use Amaretto liqueur, but if you don’t have it on hand, you can replace it with cognac, rum or brandy.

Ingredients:

mascarpone cheese - 500 gr.
cream 33% - 250 gr.
powdered sugar - 120 gr.
water - 300 ml
natural coffee - 2 tbsp. l.
Amaretto liqueur - 50 ml
savoiardi cookies - 35 pcs.
cocoa - 2 tbsp. l.

First, brew the coffee with hot water. You need to brew it in a convenient container, because we will be dipping the cookies in the coffee solution.
Add alcohol to the coffee, stir and leave until it cools completely.

3. Whip heavy cream until stiff.

In order for the cream to whip better, it must be cooled beforehand.

4. Add mascarpone cheese and powdered sugar to the cream and stir everything together with a mixer at low speed until smooth.

5. Now we select the desired form for tiramisu. Since savoiardi cookies are long, it will be more convenient to use a rectangular shape.

6. Dip each cookie into the coffee drink and place it in rows on the bottom of the mold.

Do not keep cookies in coffee for a long time, otherwise they will become soggy.

7. After this, put half of the cream and mascarpone cream on the cookies, level them with a spoon.

8. Place the next layer of cookies again, which we don’t forget to dip in the coffee drink.

9. The top layer is cream. This amount of mascarpone and cream produces quite a lot of cream, which gives this dessert its airiness. Level the surface of the tiramisu using a spatula or spoon.

10. Cover the tiramisu dessert with cling film and leave it in the refrigerator for at least 5-7 hours, or preferably overnight.

11. Just before serving, sprinkle cocoa powder on top. To do this, sift it through a strainer.

Tiramisu with cherries and chocolate - recipe in a glass

If you want to surprise your guests with a beautiful dessert, then tiramisu can be decorated with cherries, strawberries and served in portions to each guest in a glass. It seems to me that children will be very happy with such a dessert. If you do not risk preparing dessert with the addition of raw eggs, then you can cook without them. And if this is a dessert for children, then you can do without alcohol. In any case, this dessert is easy and simple to prepare, and will definitely decorate the holiday table.

Ingredients (for 4 servings):

mascarpone cheese - 250 gr.
cream 33% - 250 gr.
powdered sugar - 90 gr.
water – 250 ml
natural coffee - 2 tbsp. l.
coffee liqueur – 50 ml
savoiardi cookies - 240 gr.
dark chocolate - 60 gr.
vanillin - a pinch
fresh or frozen cherries - 350 gr.

Step by step recipe:

Whip the cream, add powdered sugar, vanilla and mascarpone. Mix everything well, you can stir at low speed using a blender.
Brew coffee in hot water. You can brew instant coffee, but I prefer natural coffee.
Pour liqueur into a coffee drink; if you are making it for children, don’t add liqueur, it will be delicious too. The drink must cool completely.
In previous recipes for the tiramisu dessert, we placed savoiardi cookies as the bottom layer. In the same recipe, we place several tablespoons of buttercream at the bottom of the glass.
And the next step is a little different from the previous recipes - we dip the savoiardi cookies in the coffee drink only on one side (this will be the top side of the dessert). Dry cookies should be in contact with the cream. If the cookies are larger than the diameter of the glass, don't be afraid to break the cookies in half.
The next layer is cherries - completely lay the layer of fruit.
Place cream on top.
We repeat in the same sequence - cookies, cherries (a little smaller than before), there is a layer of cream on top.
All that remains is to decorate the dessert with chocolate. To do this, cut the dark chocolate with a knife or grate it on a coarse grater.
Finally, place a fresh cherry on top (you can use a cocktail cherry). Decorate the dessert beautifully with a sprig of mint.

Tiramisu cake with strawberries and banana - video - recipe

What is the difference between dessert and cake? The cake can be prepared with either savoiardi cookies or sponge cake.

The first recipe is similar to the classic tiramisu at home, only the recipe uses strawberries and bananas.

This cake is decorated with savoiardi biscuits and decorated with fruit.

Tiramisu cake with sponge cakes

I would like to offer you another wonderful recipe for tiramisu cake, which is prepared without savoiardi cookies. Sponge cakes are prepared for the cake. You can buy ready-made ones, or you can make the sponge cake yourself.

Ingredients:

For the biscuit:

eggs - 6 pcs.
flour - 250 gr.
sugar - 1 glass
vanillin - 1 tsp.

To soak the cakes:

water – 250 ml
natural coffee - 2 tbsp. l.
rum – 40 ml
sugar - 3 tsp.

For cream:

mascarpone cheese - 500 gr.
cream 33% - 250 gr.
sugar - 90 gr.
cocoa powder - 30 gr.

Step by step recipe

First, let's prepare a coffee drink. Brew coffee with boiling water, add sugar, pour in rum and let cool.

We will bake the sponge cakes ourselves.

2. To do this, first beat 6 eggs for about 1 minute. If you don’t have a combine, you’ll have to spend about 3-4 minutes.

3. Then add sugar and vanillin and beat for another 5 minutes until you get a beautiful fluffy mass that approximately doubles in size.

4. Now sift the flour through a strainer into the egg mixture. During this time, the flour is enriched with oxygen and the sponge cake turns out tall and fluffy.

5. Using a spoon, stir the dough until smooth.

6. Pour the resulting dough into two forms, lined with paper or foil and greased with vegetable oil.

7. Preheat the oven to 180 degrees. Bake the cakes for about 25 minutes without opening the oven door. The finished cakes should cool.

8. For the cream, whip the heavy cream for 2 minutes until fluffy and put the cream in the refrigerator.

9. In the same bowl, beat mascarpone cheese with sugar.

10. Combine cheese and cream, stir gently with a spoon. The cream is ready.

11. We begin to assemble the cake. The bottom layer is a sponge cake, soak it with coffee drink. Using a spoon, carefully pour it onto the crust.

12. Place a fairly thick layer of cream on the soaked cake layer and smooth it out.

13. Sprinkle cocoa powder on top.

14. Repeat the entire sequence again - biscuit, coffee drink, cream. Only the top layer of cream can be used to decorate the top and sides of the cake.

15. The cake is ready, all that remains is to sprinkle cocoa powder on top.

A prerequisite for Tiramisu is that the dessert or cake must be cooled in the refrigerator for 5-7 hours, or better yet, left overnight.

I hope you enjoy the recipes for this wonderful Italian dessert. I assure you that any housewife can prepare it, and the delight and compliments of the guests are guaranteed.

I would be glad if you become a fan of this dessert and, after preparing it, share your impressions on my blog.

In order to prepare Tiramisu cake at home, you will need the above ingredients. The composition of the Tiramisu cake includes 2 important ingredients - Savoyardi sticks and Mascarpone cheese, the use of which distinguishes this cake from other confectionery products. Savoyardi sticks are airy Italian cookies, and Mascarpone cheese is something between butter and rich sour cream. To make Tiramisu at home, you will need to purchase Savoyardi sticks and Mascarpone cheese from the store in advance.

If you were unable to find Savoyardi cookies on sale or you want to make the whole cake yourself, then you can use the recipe for making Savoyardi sticks at home by following the link. But it is worth noting that preparing Savoyardi cookies for Tiramisu is a complex process and it happens that the sticks do not turn out the first time. Therefore, if you are not confident in your abilities, then it is still better to find Savoyardi sticks in the store. Once you have all the necessary ingredients, follow the step-by-step cake recipe below.

Add 15 grams of coffee beans to 150 milliliters of water and cook. The result will be 150 milliliters of brewed coffee.
Add 250 grams of sugar to 250 milliliters of water and bring to a boil, then remove from heat to allow the syrup to cool slightly.
Add 150 milliliters of port or red dessert wine and brewed coffee to the cooled, sugared water. Stir lightly until smooth. Coffee syrup is ready.
Separate the whites and yolks of 4 chicken eggs into a separate bowl.
Dilute 200 grams of sugar with 70 milliliters of water and boil into a medium ball. You can determine whether the syrup is ready for a medium ball by taking the syrup with a teaspoon and putting it in cold water, and then try to roll the cooled syrup with your hands; if it rolls into a ball, it means it’s ready.
Soak the gelatin in water for 5 minutes, stir lightly, then heat slightly in a water bath.
Beat the yolks for 2 - 3 minutes at maximum mixer speed, and then add the resulting syrup in a thin stream, continuing to beat until the mixture cools.
Add 1 teaspoon of lemon juice to the whites and beat.
Add 100 grams of sugar to the whipped whites and beat until fluffy white mass.
Add a tablespoon of Mascarpone cheese to the melted gelatin so that the gelatin does not subsequently curdle and quickly mix by hand with a whisk or spatula.
Then add gelatin with a small amount of Mascarpone cheese to the beaten yolks and quickly mix by hand. Gelatin is used to give the cream a more stable consistency; you can prepare the cream without it, but there is a possibility that the consistency of the cream will be a little runny.
Add 750 grams of Mascarpone cheese to the yolks and mix well by hand or with a mixer.
Add the beaten yolks mixed with Mascarpone cheese into the beaten egg white and mix well but gently by hand from bottom to top.
Dip half of the Savoyardi sticks from one side to half in the coffee syrup so that one side is dry and the other is in the syrup. Then place the Savoyardi sticks, dry side, on the Tiramisu tray.
Place half of the cheese mixture on top of the sticks.
Dip the other half of the Savoyardi sticks from one side to half in coffee syrup so that one side is dry and the other in syrup and place on the cheese mixture.
Place the second half of the cheese mixture on top of the sticks.
Sprinkle the cake with cocoa powder.
Place Tiramisu in the refrigerator overnight.
After cooling, the cake can be served.

Italian Tiramisu cake is ready! Bon appetit!

Today we will prepare the popular Italian dessert tiramisu at home. The “airy” cream and pleasant coffee-almond flavor together form the most delicate delicacy, which will be a great idea for a romantic dinner or an original afternoon snack.

According to the classic recipe, tiramisu with mascarpone is prepared; the obligatory ingredients are also eggs, coffee with sweet liqueur, cocoa powder, sugar/powdered sugar and, of course, oblong cookies (savoiardi or “lady fingers”). You can make it yourself or find it on sale, but do not try to replace this ingredient with anything, as the dessert will not taste the same.

Ingredients for 2-3 servings:

mascarpone cream cheese - 250 g;
- 100 g;
eggs - 2 pcs.;
powdered sugar - 4 tbsp. spoons;
cocoa powder - 2-3 tbsp. spoons;
Amaretto liqueur - 1 tbsp. spoon (or almond essence);
espresso coffee (or regular strong coffee) - 200 ml.

First, a few words about the cream. It is prepared from raw eggs, so be sure to select the freshest chicken eggs for tiramisu and wash them thoroughly with soap before cooking. It will not be possible to exclude raw whites and yolks from the recipe, since they are the ones that give the cream “airiness”. If you wish, of course you can replace the eggs, for example, with whipped cream, but the taste will be completely different.

First of all, we prepare coffee. The classic tiramisu recipe includes espresso, but there will be nothing wrong if you brew regular strong coffee in a Turk (2 teaspoons of coffee per 200 ml of water). Cool the finished drink.
Next, separate the egg whites from the yolks and place them in different containers. Try not to get a drop of yolk or water into the protein mass, and also pay attention to the cleanliness of the dishes, as even the smallest speck can disrupt the whipping process. So, let's start working with the mixer. As soon as the mass thickens, add a tablespoon of powdered sugar, gradually increasing the speed. As a result, the whites must be whipped into a very dense foam so that the finished cream does not spread in the dessert.
Mix the yolks with the remaining portion of sweet powder. Beat until a thick, light-colored mass is obtained.
Gradually stir mascarpone cheese into the sweet yolk mixture. Add the whipped whites in parts (in 2-3 additions) to the mixture of yolks and cheese, each time carefully mixing from bottom to top. As a result, you need to get a homogeneous and “airy” cream.
Mix cold coffee with Amaretto. This ingredient gives the dessert an almond flavor. If you do not want to include alcohol in the tiramisu, you can replace the liqueur with almond essence.
Quickly dip the Savoiardi into aromatic coffee (it is better to immerse the cookies not completely, but only the side with powdered sugar). Next, shake off the excess liquid.
Place the soaked savoiardi on the bottom of a serving bowl or transparent glass (if the cookies do not fit entirely, break them into pieces of suitable size). By the way, you can cook tiramisu in one large container, for example, a baking dish, but keep in mind that the dessert is very delicate, so it will be difficult to cut it into beautiful portions. And there is a widespread belief that among Italians cutting tiramisu is considered bad form.
We hide the cookies under a layer of light cream. Next we repeat the layers.
Cover the surface of the dessert with cocoa powder through a fine sieve, then cover the dish with cling film and put it in the refrigerator for several hours (it’s better to leave it overnight).

Let's start tasting, enjoying the delicate taste of the multi-layer tiramisu dessert at home! Enjoy your meal!

Tiramisu (Italian: Tiramisù) is an exquisite Italian dessert made with mascarpone cheese. It also includes savoiardi (Italian: savoiardi) - dry porous cookies, chicken eggs, sugar, coffee (preferably espresso), alcohol (Marsala wine, rum or brandy); The dessert is decorated with cocoa powder and grated chocolate on top.

The cake is not baked; its consistency is soft, like pudding.

Tiramisu is one of the most popular desserts in the world. It is served not only in Italian restaurants, but also in establishments with other cuisines. It is difficult to explain what tiramisu is by comparing it with a delicate cake, pudding or soufflé. We can only say the following with confidence: this is a tender, airy, weightless delicacy that requires an appropriate attitude.

Name "Tiramisu"

“Tiramisu” consists of three Italian words: tira mi sù, which literally translates as “lift me up” - according to one version, due to its high calorie content. Other culinary historians argue that the Italians mean an emotional state, and this phrase should be understood as “cheer me up.” There is also a version that tiramisu is considered an exciting delicacy (due to the combination of coffee and chocolate), and that is why the dessert got its name.

History of Tiramisu

Tiramisu is a purely Italian dish, like spaghetti or pizza. It is believed that the first portion of the dessert was prepared in northern Italy at the end of the 17th century. It happened almost by accident. The Tuscan Duke Cosimo III de' Medici decided to pay a visit to neighboring Siena. Local chefs, wanting to please the distinguished guest, prepared a completely new dish for dessert, calling it zuppa del duca (Duke's soup). The Duke liked the “soup” so much that he took its recipe with him to Florence, because he could no longer imagine his life without this delicacy. By the end of the 17th century, Florence, ruled by the Medici dynasty, had become a center of the arts, where artists, sculptors and poets flocked from all over Italy. It was they who appreciated the discovery of the Siena confectioners, drawing creative strength from it to create their own works.

From Florence, the “Duke’s soup” migrated to Treviso, and from there, thanks to the Venetian merchants, to Venice. Local courtesans allegedly discovered that the “duke’s soup” not only lifted the mood, but also had stimulating properties. Therefore, it is sometimes believed that it was with their light hand that the fashionable dish received a new, now definitive name “Tiramisu”, which sounds somewhat ambiguous: “cheer me up”, “lift me up”.

There are other versions, drier ones. There is, for example, an economic-practical theory according to which the Italians came up with the idea of creating tiramisu by dipping stale cookies in coffee. Then they began to add liquor to the cake, and even later - cheese.

Cooking: “From Europe with love. Baking from A to Z"

There are even skeptics who claim that in ancient Italian recipes there is nothing similar to tiramisu, so it was invented quite recently and was only “disguised” as a traditional dish with a century-old history to attract attention to it. Thus, in 2006, the Baltimore Sun newspaper published an interview with pastry chef Carminantonio Iannacone, who claimed that it was he who invented tiramisu and prepared it for many years in Treviso bakeries.

One way or another, these days the delicacy is known all over the world. However Trying real tiramisu outside of Italy is almost impossible. The fact is that it is based on the freshest mascarpone, which is produced only on the Apennine Peninsula, in Lombardy. To this day, cows graze in this Italian region, from whose milk high-quality cream is obtained, and from the cream a unique cheese with 55% fat content is obtained. The product is a cross between very fatty sour cream and butter. Its name comes from the word mascherpa - this is what cottage cheese is called in the Lombardy dialect. If all other cheeses are a product of milk processing, then mascarpone is made from cream, which gives the cheese a subtle aroma, a unique delicate taste and a powerful calorie charge. When making mascarpone, the cream is heated to 75–90°C and lemon juice or white wine vinegar is added to begin the curdling process. Mascarpone has a creamy consistency, making it ideal for desserts.

Another, no less important component of tiramisu is savoiardi, an airy Italian cookie made from protein, flour and sugar in the form of tubes. When, in the absence of cookies, enterprising cooks use sponge cakes, this is already a violation of the traditional recipe.

But quintessential tiramisu- Marsala wine, which has a unique aroma and taste, for which it is often called “culinary wine.” This wine has some similarities with Madeira, but differs from it in its high sugar content (1.5–7%); alcohol content - 18–20%.
Marsala fine and superiore are usually used for the preparation of confectionery, while vergine, especially vergine soleras, is served exclusively as an aperitif or digestif (like port or sherry).

This wine began to be produced in 1773 on the island of Sicily, in the vicinity of the city of Marsala. The Mediterranean squadron of the English Admiral Nelson, en route to Egypt, took with it a shipment of new wine. The sailors (and the admiral himself) liked it so much that, upon returning home, they loudly advertised it. Today Marsala is certified D.O.C. (Denominazione di Origine Controllata), meaning that the quality of the wine is beyond doubt.

In the production of Marsala, various additives are used to give the drink the taste of bananas, oranges, tangerines or coffee. That's why it's almost impossible to prepare a classic tiramisu without these ingredients.impossible.

Baking according to GOST. Taste of our childhood!

For cooking classic tiramisu Grind 6 yolks with sugar until smooth, then add 450 grams of mascarpone, a little marsala and mix everything well. Carefully fold the whipped whites into the resulting mixture. Brew 200 grams of espresso coffee, cool it and mix it with marsala in a wide bowl. Quickly dip the Savoiardi biscuits (200–250 g) one after another into the coffee-Marsala mixture and place them on the bottom of a square dish. On top is a layer of mascarpone cream. Be sure to sprinkle it with chocolate chips. Next is another layer of coffee and wine-soaked cookie sticks and a layer of chocolate chip cream. Place all this on the icebox (in the refrigerator) for at least 6 hours. Before serving, sprinkle generously with bitter cocoa powder.

Tiramisù a la russe is a domestic version of an overseas dish.
There are various options and adaptations traditional recipe , according to which tiramisu can resemble pudding or cake. In some cases, instead of coffee, another flavor is used - for example, strawberry or lemon. Because the dessert is not baked in the oven, but simply cools in the refrigerator, even those who are far from cooking can try to amaze guests with variations on the theme of this masterpiece of confectionery art. Mascarpone can be replaced cream, full-fat cottage cheese or market sour cream, marsala - cognac or Amaretto liqueur, and savoiardi - sponge cakes.

Ingredients:
sugar (75 g), egg (3 fresh yolks), mascarpone cheese substitute (cream, full-fat cottage cheese, etc. - 250 g) coffee (instant, 2-3 teaspoons), cookies (biscuit in the form of sticks 120 g ), cocoa (1 tablespoon), brandy (3–4 tablespoons).

Cooking method:
Prepare coffee by pouring 2-3 teaspoons of instant coffee into 200 ml of boiling water. Cool, pour into a deep bowl, add brandy or Amaretto liqueur to the drink.
Beat the yolks and granulated sugar thoroughly with a broom until the sugar is completely dissolved. Add Mascarpone cheese into the egg mixture in portions and stir until a thick, homogeneous mass is formed.
Quickly dip half of all the biscuit cookies into the prepared cofrey mixture and immediately place them close to each other in a deep rectangular shape (can be plastic, Teflon or foil).
Spread half of the cream with mascarpone substitute evenly onto the cookies soaked in the coffee mixture and carefully level them out.
Dip the rest of the biscuits quickly into the coffee mixture and place them in a thick layer on top of the cream. Drizzle with remaining coffee mixture.
Spread the remaining cream evenly on top and smooth it out. Cover the tiramisu with cling film and refrigerate for at least 4 hours so that the dessert is well soaked.
Just before serving, sprinkle with a thin layer of cocoa powder (it can be mixed with a small amount of powdered sugar). Before cutting into portions, immerse the knife in hot water each time!

Jamie Oliver: My Italy

Tiramisu three-layer
Ingredients:
egg - 6 pcs., sugar - 6 tbsp.,
mascarpone cheese substitute (fat cottage cheese, etc.) - 750 g,
rum - 6 tbsp, strong coffee - 1.4 l, ready-made sponge cake - 3 round cakes, cocoa powder - 3 tbsp.

Cooking method:
Separate the yolks from the whites. Beat the yolks with sugar until foamy.
With constant stirring, add cheese (or cottage cheese previously pureed through a sieve) and rum.
Beat the whites into a strong foam and, stirring gently, add to the mixture.
Quickly dip the sponge into the cooled coffee, remove and place on a wire rack to drain.
Place the sponge cake on the bottom of the mold, cover it with some of the cream, put the next cake on it and again the cream; then the third cake layer and a layer of cream.
Cover with cling film and refrigerate for at least 3 hours.
Before serving, sprinkle with cocoa powder and garnish.

You probably know about the taste of tartiramisu: what kind of dessert it is, what it’s eaten with. Translated from Italian, tiramisu literally means “pull me up.”

A delicate, airy creamy cake attracts with its divine aroma of Espresso coffee, melts in your mouth with snow-white cheese cream in a harmonious combination with pleasant bitter chocolate and wine. A small piece of dessert will lift your mood for the whole day.

Magic tiramisu has driven more than one generation crazy. The Archduke of Tuscany, Cosimo III de' Medici, was the first to try this masterpiece, appreciating its exquisite taste and calling it “sweet soup.” This is how tiramisu received its first name “Duke’s soup”, and its recipe spread throughout the world. Today the dessert is a creamy cake with an improved recipe for Italian tiramisu, a photo of which can be seen below. It no longer resembles a soup, since it is a jelly-like sweetness and is beautifully presented in portioned dishes or in the form of a cake.

This delicacy has another characteristic feature: the top of the dessert is necessarily sprinkled with grated cocoa.

Italian tiramisu

What ingredients are included in a real Italian dessert? This special sweetness is incomparable to the tiramisu that you tried, for example, in a restaurant. The most delicate cheese filling is made from Mascarpone cheese, which can only be bought at This is the best 55% tender cottage cheese, which has an impeccable taste and is made from heavy cream without adding milk according to a special recipe.

One of the important components of real tiramisu is the tender, melt-in-your-mouth Savoyardi cookies. Of course, you will find such cookies only in the homeland of tiramisu.

But you shouldn’t despair, because you can find a way out of any situation. Our chefs are enterprising, so they can replace Mascarpone cheese with our curd mass, and Savoyardi with an ordinary sponge cake or similar cookies.

What is tiramisu without Marsala wine? Of course, without this Sicilian red drink with a pleasant aroma, the taste of the dessert will not be as complete. But at home, you can easily replace expensive overseas wine with ordinary Amaretto.

You should not adhere to all the nuances in preparing tiramisu - you will only waste time looking for overseas products. You can use your imagination a little and show off your culinary talent by choosing ingredients that are only identical to the real thing. If tiramisu is not the first sweet dish you set out to prepare, then you will cope with the task perfectly. Making the dessert does not take much time; it does not need to be baked, but just kept in the refrigerator. Therefore, following the recommendations in the recipe below, you can easily and happily create this delicacy for yourself, without wondering what Italian tiramisu is.

Tiramisu recipe

Take 6 eggs

separate the yolks and beat them until smooth with 1 cup of sugar. Add 400 g of fat sour cream and a few grams of wine to this mixture. Next, add the whites whipped to a strong foam.

Cool the brewed Espresso coffee in a separate bowl and add wine. We dip cookies into this “cocktail”.

Take serving glasses or bowls and pour the sour cream mixture into the bottom of each. Then add a layer of cookies soaked in coffee. We spread it with cream and again put a layer of cookies soaked in coffee and wine. Pour sour cream on top and sprinkle with grated chocolate and cocoa.

This dessert will delight not only your family, but will also beautifully decorate the holiday table and, of course, will please the guests who will appreciate your masterpiece for the first time. They will definitely love and know what tiramisu is.