Tiramisu: 9 mistakes we make most often

Tiramisu cookies - classic Savoiardi recipe

When prepared correctly, this recipe produces incredibly tender, fragile tiramisu cookies.

From the listed quantity of products, two baking sheets with cookies are obtained:

• 3 eggs;
• 100 grams of fine sugar (can be replaced with powder);
• 75 grams of wheat flour;
• a couple of spoons of sugar for sprinkling;
• a pinch of salt;
• ½ tsp. lemon juice, maybe a little more.

First, prepare the foam. It is better to use a mixer - this will speed up the process. At the beginning of mixing, the speed should be at its lowest. When the protein mass has whipped to a stiff, stable foam that holds on the whisk, add sugar and speed up the beating a little. The result should be a very dense foam structure.

Next will be the yolks: you need to beat them first yourself, then add sugar or powder little by little. Then pour them into the whites, but do not mix them with a blender, otherwise the protein peaks will settle. Mix gently with a silicone spatula or spoon to distribute the yolks more or less evenly.

At this stage, we begin to add sifted flour in small portions and mix lightly with a spatula so as not to precipitate the splendor of the resulting mass.

Using a pastry bag, place the dough on a baking sheet and bake for 10 minutes in a preheated oven at 180 degrees. Let cool.

Cookies can be eaten with tea as an independent dessert or used to make more complex cakes and pastries.

On a note. In the classic Tiramisu recipe, the Savoyardi recipe is used to prepare the base - ordinary sponge dough, prepared so that it is slightly overdried and very light, porous.

Tiramisu Recipes

So, let's move on to the most cherished part, the recipes. Today we will discuss four recipes at once:

• classical,
• instant cooking,
• with orange and chocolate,
• with lemon zest and limoncello.

In Jamie Oliver's book “My Italy,” which I took as the basis for my special project “In the Footsteps of Jamie Oliver,” there was a recipe for instant Tiramisu, which pushed me to look for a more classic version and something even more interesting.

First, I will give the recipes themselves, and at the very end I will write some tips, recommendations and thoughts on the topic of preparing Tiramisu and choosing ingredients.

Classic Tiramisu Recipe

I started looking for a recipe for classic Tiramisu after I heard in some Jamie Oliver video that the original recipe did not use egg whites. I found this recipe from Gennaro Contaldo, a friend of Jamie Oliver.

Cooking time: 15 minutes

Ingredients:

• Savoyardi cookies – 12-24 pcs.
• Mascarpone cheese – 250 gr
• Cream 33-35% – 250 ml
• Yolk - 1 pc.
• Sugar - 2 tbsp.
• Vanilla - seeds 1/2 pod or 2 tsp. extract
• Espresso – 180 ml
• Kahlua liqueur - 2 tbsp.
• Cocoa powder - for decoration

Read the detailed photo recipe here - Classic Tiramisu | Recipe from an Italian with photo

Instant tiramisu (Tiramisu veloce)

I took this recipe from the book “My Italy” by Jamie Oliver.

From the book by Jamie Oliver

Cooking time: 10 minutes

Ingredients:

• Savoyardi cookies – 12-24 pcs.
• Espresso – 250 ml
• Sugar - 4 tbsp.
• Mascarpone cheese – 500 gr
• Vanilla - 2 pods
• Sweet wine “Vin Santo” or Sherry – 140 ml
• Zest and juice of 1 orange
• Dark chocolate 70% – 100 g

Cooking method:

1. Mix sugar and espresso. Pour this over the cookies.
2. Prepare the cream: beat the Mascarpone with vanilla until smooth, slowly pouring in the sweet wine or sherry. Add orange juice (if the cream seems runny, the juice can be added to the cookies rather than to the cream)
3. Collect dessert. Place a layer of cream on the cookie layer. Repeat this until the end of the form.
4. Garnish the dessert with orange zest, coffee bean shards and chocolate shavings.

Tiramisu with orange and chocolate

I came across this recipe when I was looking for interesting recipes for this dessert and wondering what kind to make. Jamie Oliver cooks it right on the canal bank in Venice.

Cooking time: 20 minutes

Ingredients:

• Savoyardi cookies – 12-24 pcs.
• Espresso – 200 ml
• Dark chocolate – 100 g +30 g (for decoration)
• Butter - 50 g
• Mascarpone cheese – 250 gr
• Eggs - 6 pcs
• Salt - a pinch
• Sugar - 150 gr
• Orange – 1 piece
• Sweet wine – 100ml

Cooking method:

1. Mix espresso and sweet wine.
2. Melt the chocolate in a water bath or in the microwave and add a spoonful of butter (50g).
3. Prepare the cream:
   separate the yolks from the whites;
4. beat the yolks together with sugar;
5. add Mascarpone cheese to the yolks. Beat until soft;
6. beat the whites with a pinch of salt to soft peaks and slowly, in several approaches, add them to the mixture of yolks and cheese;
7. add orange zest to the cream.
8. Assemble dessert:
   Dip Savoyardi cookies in hot, fresh coffee and place in the mold;
9. pour melted chocolate over cookies;
10. pour a portion of cream.
11. Repeat this until you run out of ingredients or mold!
12. Decorate the finished dessert with chocolate chips and orange zest.

Lemon Tiramisu with Limoncello

This is the perfect recipe for those who love lemon desserts in any form. I am one of those people, so I approached this recipe with incredible enthusiasm. And my hopes were not disappointed. This recipe was just sweet enough but not too sweet, lemony, with a strong Limoncello flavor without being overly alcoholic.

Cooking time: 20 minutes

Ingredients:

• Savoyardi cookies – 12-24 pcs.
• Syrup for soaking cookies: sugar - 250 g;
• water - 250 g;
• juice and zest of 2 lemons.

Read the detailed photo recipe here - Lemon Tiramisu with Limoncello | Recipe from an Italian with photo

Details of the Tiramisu photo shoot za-porogom.ru

Recipe from Yulia Vysotskaya

• 5 eggs;
• powdered sugar;
• ½ powdered sugar;
• 0.5 kg mascarpone;
• a pinch of salt;
• coffee;
• a couple of spoons of cognac.

Carefully separate the whites and yolks. We carefully make sure that the yolk does not get into the white, otherwise it will not be possible to beat thick peaks. Leave the whites in the refrigerator for now - they whip better when cold.

Meanwhile, beat the yolk with powdered sugar into a thick mass until smooth. Next, add the mascarpone and mix gently.

Beat the whites with salt, add to the cheese and egg mixture and mix gently.

Prepare the base. Place pre-prepared sponge cake or Savoiardi cookies (according to the previous recipe) on the bottom of the mold. Brew strong coffee, total volume approximately 200 g. Add cognac to it for soaking. Use a spoon to gently soak the base. Pour the cream mixture on top and place in the refrigerator to harden.

Before serving, you can pour chocolate topping or sprinkle with nut crumbs.

On a note. Cognac can be replaced with another alcoholic drink - brandy, rum, aromatic liqueur (amaretto).

Tiramisu preparation technology

1. Divide chicken eggs into whites and yolks. Place the whites in the refrigerator. Add powdered sugar to the yolks and beat the mixture with a mixer until it turns white.
2. Combine the whipped yolks with the Mascarpone cheese and mix thoroughly with a silicone spatula.
3. Add one pinch of salt or a little lemon juice to the whites and beat them until stiff peaks form.
4. Place the whipped whites into the mascarpone mixture and mix the cream very carefully, using a silicone spatula to lift the mixture from bottom to top.
5. Add liqueur to strong coffee (if you decide to use it and you are over 18 years old).
6. Quickly dip the savoiardi cookies into the coffee and place them on the bottom of your mold; as soon as the bottom is completely covered with cookies, pour the prepared cream on top. Then repeat the same. Do no more than three layers, but it is better to do two layers.
7. Place your molds in the refrigerator for several hours.
8. Serve tiramisu sprinkled with cocoa or grated chocolate and garnished with berries or mint.
9. Bon appetit!

How to replace savoiardi cookies in tiramisu?

Novice cooks often use quick recipes, which significantly speed up the preparation of a dish.

We offer options for replacing classic tiramisu cookies:

1. Savoyardi cookies can be replaced with ordinary lady fingers. They are similar to classic cookies, but more shortbread. Therefore, during the preparation of dessert, it must be thoroughly soaked in coffee and liqueur impregnation.
2. Also suitable for the base are butter or regular cookies for children.
3. It is worth noting the most popular analogue for the base of Tiramisu in our area - a simple sponge cake. It is perfectly soaked, and the dessert turns out soft and tender.

All these options are quite suitable, but do not forget - the real taste will only be achieved when using classic Savoyardi cookies.

On a note. The base must be soaked. The dessert can be prepared in portions, in separate cups. Very convenient for get-togethers with guests - everyone will find it convenient to take dessert served in this form.

Tiramisu made from cottage cheese and cookies at home

A quick recipe. Perhaps it won’t be suitable for a big holiday, by the way, but for a get-together with girlfriends or a family tea party, it’s just what you need!

The recipe for tiramisu from cottage cheese and cookies has an extremely simple combination of products:

• packaging of shortbread cookies;
• 200 g low-fat cottage cheese;
• 100 grams of sour cream;
• 50 grams of sugar;
• a pinch of vanillin;
• brewed coffee (or instant coffee drink);
• cocoa.

Brew a small cup of coffee in advance.

Let's prepare cream for dessert from cottage cheese, sour cream, sugar and vanillin. Place everything in a deep container and whisk to form a homogeneous cream. You can use a blender - this will speed up the preparation significantly.

Place a layer of cookies on a flat dish, dipping them in the coffee drink. Lay out the next layer of cream, then repeat the layer of cookies and again - cream, until the products run out. The last layer is cream. Sprinkle cocoa on top.

Place the dessert in the refrigerator for a couple of hours so that the cream hardens. We set the table.

On a note. The coffee is prepared very strong, without sugar. Alcoholic drinks that enrich the taste with a piquant aroma are added if desired.

Home cooking

Everyone loves tiramisu! This is a simple, delicious no-bake dessert cake with a lot of cream, tender and airy. Tiramisu cream is often prepared with raw eggs, but it turns out great without eggs. Cream for the cream needs fat, 33-35%, suitable for whipping, and cream cheese or cottage cheese, homemade, a smooth curd mass without grains is also suitable. Today I have Mascarpone cheese, this is a traditional option. I prepare the cream and syrup using fructose, but I will also indicate the appropriate amount of sugar. When preparing Tiramisu, be sure to use biscuit cookies; they absorb the cream and syrup like a sponge and provide stability to the dessert. Typically, Savoyardi cookies are used (they can also be baked with fructose or stevia, here is a simple recipe for homemade Savoiardi), but any biscuit will do. I bought small biscuit cookies called Leningradskoe.

Biscuit cookies instead of Savoyardi for Tiramisu

Homemade cheesecakes and curd desserts at this link. A variety of homemade cake recipes for every taste can be found at this link.

Compound:

• Biscuit cookies - 400 grams
• Whipping cream 33-35% – 500 ml
• Mascarpone cheese - 500 grams
• Vanillin – 1 sachet (1 gram)
• Liqueur (rum, cognac) - 3 tablespoons, optional
• Fructose - 80-100 grams (or 140-180 grams of sugar)
• Cocoa powder for decoration - 2 tablespoons

For the syrup:

• Instant coffee - 2 tablespoons
• Water – 300 ml
• Fructose - 25-30 grams (or 50 grams of sugar)

How to make a dessert cake without baking Tiramisu with fructose from sponge cookies without eggs. What cookies to replace Savoiardi in Tiramisu

Let's start with the coffee syrup, let it cool down. Brew coffee (2 tablespoons of instant coffee per 300 ml of water, fructose to taste). Cool and strain. If you don’t have natural coffee, instant coffee will do.

Coffee for coffee syrup

Prepare the cream for the Tiramisu dessert. The cream according to this simple recipe turns out magical - tender, creamy, aromatic, tastes a little like ice cream. Beat the chilled cream with fructose with a mixer into a fluffy mass, gradually increasing the speed of the mixer. I love sweet desserts, I add 100 grams of fructose, which corresponds to 180 grams of sugar, depending on your taste.

Whip chilled cream with fructose

Add mascarpone cheese, vanillin, liqueur (or other aromatic alcohol).

Add cream cheese, vanilla, liqueur

Beat until smooth. Whipped cream and Mascarpone cheese cream for Tiramisu is ready.

Whipped cream and fructose cream cheese cream

Now everything is ready to form the no-bake dessert Tiramisu. Dip each cookie into the cooled coffee syrup for a few seconds and place the cookies in a single layer in a suitable sized pan.

Dip biscuits in coffee syrup and place in tiramisu pan

Round cookies don't cover the bottom as tightly as elongated Savoiardi, so I add another layer of cookies to cover the gaps.

Bottom layer of Tiramisu dessert cake with coffee syrup and fructose cream

Spread half of the cream on top of the cookies.

Spread the cream on a layer of biscuit cookies

Place remaining cookies, dipping each one in coffee syrup.

And continue to lay out layers

Smooth the surface with a small amount of cream.

Level the surface with cream

Fill a piping bag with the other half of the cream. If you don’t have a pastry bag, here is a link (in the eclair recipe) on how to quickly make one from any thick bag. Pipe the cream over the entire surface of the cake.

Pipe the cream over the entire surface of the Tiramisu cake

Dessert Tiramisu also looks good in a tall transparent bowl; I like to make a couple of servings in glasses. This serving of dessert is also called Trife.

For portioned Tiramisu, place cookies and cream in layers in glasses or glasses

I decorate portioned tiramisu with chocolate chips and crushed nuts.

Tiramisu with fructose without eggs

Leave the Tiramisu in the refrigerator overnight (or for 5-6 hours) to harden. Before serving, sprinkle the Tiramisu with cocoa powder through a strainer.

Homemade dessert cake Tiramisu without eggs with fructose

Homemade tiramisu dessert cake made with fructose and coffee soaked is ready. Refined, tasty, with a subtle coffee aroma, with a subtle liqueur note and a slight bitterness that comes from cocoa.

Dessert cake Tiramisu with fructose-free eggless coffee syrup

Incomparable, as delicate as a cloud, the no-bake Tiramisu cake rightfully takes pride of place among Italian desserts; both my family and my guests adore it.

Delicious Italian dessert without baking Tiramisu

This light dessert is ideally served with unsweetened oriental coffee or homemade cappuccino. Bon appetit!