Italian coffee dessert Tiramisu that can be translated as “exalt me” was invented relatively recently – in the 60s of XX century. Since then, its gentle and refined taste has won millions. fans around the world. Classic tiramisu recipe like usually consists of mascarpone cheese, Savoyardi biscuit cookies (ladies fingers), coffee, egg yolks, cream and cocoa. but other ingredients can sometimes be added: nuts, liquors, chocolate. The main highlight of the dessert is melted soaked coffee biscuit. Tiramisu can be cooked in large form and then chop, and in portioned bowls. To whip the cream better cream should be pre-cooled. Share with friends: 
Time: 30 minutes Complexity: easy Servings: 12 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. strong coffee
- 90 ml. Amaretto liquor
- 3 egg yolks
- 1 and 3/4 Art. whipping cream, divide
- 0.5 tbsp. Sahara
- 2 tbsp. mascarpone cheese
- 36 – 42 pcs. shortcake savoyardi
- 2 tbsp. l cocoa powder, split
- 1/4 Art. grated dark chocolate
Recipes with similar ingredients: shortbread cookies, chocolate bitter, mascarpone cheese, eggs, cream, amaretto liquor, coffee, cocoa
Recipe preparation:
- In a bowl or shallow form, mix strong coffee and amaretto. Coffee in the French press. If you don’t have a coffee machine, strong coffee can be prepared by brewing dark roasted coffee in French press.
- Pour 5 cm of water into a small saucepan and bring to boiling over high heat. In a small heat resistant bowl that can be put on top of the pan with water, mix the yolks and 0.5 Art. fat cream. Put the bowl in a water bath and, constantly stirring, heat the mixture to a temperature of 71 ° C so that it thickened, about 5-6 minutes. Remove the bowl and keep stirring. within 3 to 4 minutes. Set aside to cool completely for 10 – 15 minutes.
- Pour the remaining cream into the bowl of the stationary mixer, cream with yolk and pour sugar. Beat for 3 to 5 minutes until the formation of soft peaks. Add mascarpone cheese to the mixture and well mix.
- In a mold measuring 22×32 cm, put the cookies in one layer. AT a shape of this size should produce about 3 cookies in 6 rows. Then dip each stick into the coffee and liquor mixture and put back into shape. Put half of the cream on top and sprinkle with half the prepared cocoa powder. Repeat next layer. Cover the mold tightly with cling film and place in refrigerator for 6 to 12 hours.
- Sprinkle the finished Tiramisu dessert with grated chocolate, a sharp knife cut into square cakes and serve immediately.
