Tiramisu cooking recipe. Recipe at home

I suggest you cook today Tiramisu) is a very airy, delicate Italian dessert, with an amazing contrast of sweet butter cream and the bitter taste of strong coffee. However, it is useless to explain what it tastes like, it's just worth a try. The recipe classic tiramisu Must include: Mascarpone cream cheese chicken eggs, espresso coffee, sugar and Savoiardi biscuit cookies, the dessert is usually sprinkled with cocoa powder on top.

Now it is very popular all over the world, but its homeland is Italy. Translated from Italian, Tiramisu means "Lift me up" or "Take me up" (tira - pull, mi - me, su - up). This strange name It is interpreted in different ways, for example, that the dessert is so delicate and airy that you just have to try it - you find yourself in the clouds. There is also a version that it means “lift me up”, but most often the name “Pick me up” is associated with the version that Tiramisu has some kind of invigorating, exciting effect and that Italian nobles ate this dessert before love dates.

Ingredients

• chicken eggs 6 pcs.
• Mascarpone cream cheese 500 g
• sugar 150 g
• savoiardi cookies 250 g
• espresso coffee 300 ml
• cocoa powder 1-2 tbsp. spoons
• cognac (optional) 30-50 g

The key to success in making Tiramisu is quality ingredients, so first let's deal with them. I think the most important question that may arise is what to replace Mascarpone cheese with? The answer is nothing! You can of course use curd cheeses like Philadelphia, but then you get not Tiramisu, but some other dessert with curd cream. The difference is that the main (and usually the only) ingredient in Mascarpone is cream and it tastes creamy rather than cottage cheese.

The next ingredient that can be problematic is the Savoiardi biscuit, an elongated, flat-shaped biscuit cookie topped with sugar, also sold under the name Savoyardi Sticks or Lady Fingers. If you can't find Savoyardi in stores, you can make your own, I'll try to post the recipe later.

More important point, because dessert is not amenable to heat treatment, do not forget to wash chicken eggs in warm water with soap.

As you can see, cognac is not a required ingredient in our recipe. I cooked without cognac and I really like this Tiramisu, but it turns out great with cognac, cognac is in perfect harmony with coffee, so it's up to you to decide.

Cooking

We prepare all the ingredients. Brew strong espresso and leave it to cool.

Wash eggs thoroughly in warm soapy water. Carefully separate the whites from the yolks. It is important that not a drop of the yolk gets into the protein, otherwise the proteins will not whip. We put the proteins in the refrigerator for now, we will need them later.

Add sugar to the yolks.

Beat the yolks with sugar until the mass turns white, this may take a few minutes. You may have some undissolved sugar left, if not too much, then don't worry, it will dissolve later. If there is a lot of sugar left, beat the mass more.

We spread the beaten yolks with sugar in a large container, add the mascarpone there.

Mix the yolks with sugar and mascarpone until smooth, you can use a mixer at low speed.

Beat egg whites with a pinch of salt until stiff peaks form, this may take about 3-7 minutes, depending on the power of the mixer.

If you have any doubts whether the proteins have whipped to the desired state or not, just carefully try to turn the container of proteins upside down. If the squirrels are whipped, then even if you turn the container upside down, the whipped squirrels will remain in the bowl.

We spread the whipped proteins in a mass with yolks and mascarpone. Now the mixer cannot be used, you need to work carefully, otherwise the cream may lose airiness. Using a spatula, mix the cream in a circular motion from the bottom up, i.e. lift the cream from the bottom of the dish to the top. There is no need to rush, do everything very carefully, we need to keep the message of the air in the whipped whites.

We get very airy and gentle cream Tiramisu.

Pour the cooled coffee into a bowl with a flat bottom, in which the Savoyardi stick is placed. Small Plastic container fits very well here. If you are making Tiramisu with cognac, then add cognac to coffee.

We dip each Savoyardi stick in coffee and immediately pull it out. I held for about 2 seconds, even if at first it seems that the cookies are left dry, then they will be completely soaked and become soft. If you leave the cookies in coffee longer, then in the dessert they turn out to be quite wet.

Put the soaked coffee sticks on the bottom of the mold. Here you can use big shape, like mine, or you can take small molds or glasses and make desserts in them for one serving at once. I like the second option less, because then the whole refrigerator will be filled with a bunch of molds, but serving them, of course, is easier. By the way, my form is 17x26 cm in size, 5.5 cm high.

Spread about half of the cream on top of the Savoiardi layer, level it.

Place a second layer of coffee-soaked biscuits on top of the cream.

Spread the remaining cream on top, level and put in the refrigerator for several hours, and preferably at night. The longer you keep the Tiramisu in the refrigerator, the better the cream will hold its shape. After a few hours, you still won’t be able to get a neat piece of dessert out of the mold, you can only eat it with a spoon, although this will not affect the taste in any way. After 8-10 hours, Tiramisu will keep its shape much better and you will already be able to cut a beautiful piece. My Tiramisu waited in the fridge for over 12 hours.

Sprinkle with cocoa powder before serving. You can replace it with grated chocolate but I prefer cocoa.

And finally, ours is ready. Try it, it's great! Bon appetit!

They say you haven't been to Italy if you haven't tried tiramisu there. The name Tiramisu, literally - "lift me up." If you like - to cheer up. Most popular dessert in the world, I'm not kidding. It is unlikely that this is a cake, or a cake, as many people think.

Tiramisu is something in between, a creamy mascarpone cheese (Italian: Mascarpone), native to the Lombardy region, and first made over 500 years ago. These are dry porous savoiardi cookies (Italian savoiardi), biscuit and tender, soaked in alcohol (cognac, rum, brandy, liquor). These are coffee, sugar, eggs and cocoa powder.

The preparation of this dessert is a laborious process. A large number of ingredients, some of their exoticism, a long cooking process and long exposure in the cold. But in the end - beautiful, gentle, soft and incredibly delicious dessert.

Sometimes they say tiramisu cake, sometimes they make it without eggs, but it never looks like itself. Even the classic tiramisu cooked at home, in the end, will give a completely original dessert. Everything seems to be the same, but in the end, it is completely different. Every time new impressions, like from home.

Perfect tiramisu- unique combination of layers cream cheese mascarpone, savoiardi soaked in alcohol, coffee, cocoa. A masterpiece of Italian cuisine. Original recipe - use already ready ingredients. The secret of the recipe is that original recipe dessert is not baked. For its preparation, ready-made biscuit is usually used. tender cookies savoiardi.

Italian cheese Mascarpone is not cheap. We do not produce it, for various reasons. You can find many "homemade" recipes for how to cook mascarpone at home. Take homemade young cottage cheese, fatty thick sour cream, fatty good cream and through manipulation to get something remotely resembling mascarpone.

But, as experience shows, it is still better to spend money and buy the original mascarpone. Instead of brandy or liquor, they often try to add an essence with the aroma of strawberries, lemons, cherries. From this, the taste of tiramisu becomes like candy, and the smell of fragrant muffins. Savoyardi cookies are also better to buy than to cook a biscuit yourself.

Tiramisu. Step by step recipe

Ingredients (4-6 servings)

• Mascarpone cheese 500 gr
• Cookies "Savoyardi" 1 package
• Eggs 4 pcs
• Powdered sugar 250 gr
• Strong black coffee 1 cup
• Liquor or brandy taste
• Vanillin to taste
• cocoa powder to taste

1. Before you start preparing dessert, you need to cool the eggs, then they are easier and better whipped. And still need to brew coffee - for tiramisu. Brew a cup of strong coffee - natural, aromatic and without sugar.

   Brew a cup of strong coffee

2. First you need to carefully separate the egg whites from the yolks - in different dishes. This is easy as long as you don't drop the egg on the floor and damage the yolk. An important point: the eggs are used raw, without heat treatment. Therefore, it is advisable to use only fresh eggs, from a trusted source.

   First you need to carefully separate the egg whites from the yolks.

3. Pour the whites into the mixer bowl and place it in cold water.

   Pour the whites into the mixer bowl and start beating

4. Beat the whites until they form a dense foam. Masters recommend adding a small pinch of salt before whipping. Whip the whites at medium speed, adding 2 tbsp. l. powdered sugar. After 12-15 minutes you will have perfectly whipped egg whites.

   Whisk the whites until they form a dense foam

5. Protein foam becomes very dense. When the container is turned over, the proteins do not spill out and remain in place. Everything is exactly the same as when cooking.

   When the container is turned over, the proteins do not pour out

6. Beat the yolks separately until white powdered sugar, adding it gradually - up to 1 cup to taste, and vanilla (a pinch of vanilla or a few drops vanilla essence). It's long! The beaten yolks should be almost white and look like thick cream.

   Separately beat egg yolks with sugar and vanilla.

7. And in general, the whipping process is always a long one if you want to get a really well whipped product. And most importantly, do not beat at high speed - there is nowhere to rush.

   Whipping is always a long process if you want a really well whipped product.

8. Put the mascarpone cream cheese in a separate bowl and mash with a spatula. Carefully with mascarpone, several times I saw clearly not mascarpone at all, although the packaging is similar. And the freshness of cream cheese is extremely important.

   Creamy mascarpone cheese

9. Next is an important point. You can turn off the mixer and gradually, gently mixing the cream with a spatula, gradually start adding mascarpone. Gently stir the mixture until completely homogeneous. Gradually add all the mascarpone cheese to the dessert cream.

   Gently stirring the cream with a spatula, gradually start adding mascarpone

10. Then, while continuing to mix the cream for tiramisu with a spatula, gradually stir in the whipped proteins into this mass. It is necessary to obtain a homogeneous, without lumps and inclusions, thick mass.

    Stirring the cream with a spatula, gradually mix in the whipped proteins

11. Attention! There are complaints that sometimes when whipping with a mixer, the mixture exfoliates. No need to force the process. Just set the mixer aside and stir the mixture with a spatula.

    Set the mixer aside and stir the mixture with a spatula.

12. That's it, the cream is ready. Temporarily put it in the refrigerator.

    That's it, the cream is ready

13. Cool coffee to room temperature. Pour a glass of liquor into the cooled coffee - Baileys, Cointreau, Kahlua, etc. Strictly speaking, liquor and brandy, or something else - at your discretion. We decided to use Kahlua even though we spent a lot of time sorting through the bottles at our bar.

    Pour a glass of liqueur into the cooled coffee

14. Next, you need to make a decision: cook the dessert in portions or in the form of a cake. Like I said, it's hardly a cake. We prefer dessert in individual bowls. But here it is already strictly - as you like.

    Cookies savoiardi

15. Put a thick layer of buttercream on the bottom of the vase. We must try to ensure that the bottom layer is up to half the height of the mold in thickness.

    Put a thick layer of buttercream on the bottom of the vase

16. If the length of the savoiardi biscuits is larger than the size of the mold, the biscuits can be cut into pieces, this is normal. Take one (or part) of the savoiardi biscuits and quickly (!) dip it into the coffee and liquor mixture. It is important to do this really quickly, because. porous biscuit biscuits almost instantly absorb coffee and liquor, and immediately soak.

    Dip savoiardi biscuits in coffee and liquor mixture

17. Place the savoiardi immediately on top of the cream. It is necessary that the savoiardi cover the entire area of ​​\u200b\u200bthe cream, or almost the entire one.

    Immediately put the savoiardi on top of the cream

18. When all the vases are filled with cream and soaked biscuits, carefully place the rest of the cream on top of the biscuits.

Tiramisu is exquisite, airy dessert, italian dish which is popular all over the world. Tiramisu with Italian translates as "lift or pull me up". Obviously the name is related to high calorie dishes, although some argue that the word tiramisu arose because of its ability to "bring the highest pleasure."

History of origin and description

In the old days of the Renaissance, tiramisu was considered an aphrodisiac, uplifting before a love date and arousing feelings. It is known from sources that for the first time this dessert was invented by Siena confectioners in honor of the arrival of the Tuscan ex-Duke Cosimo de Medici III, who was a famous lover of sweets.

Having tried original dish, the admiring ex-duke took the recipe to Florence, the center of the arts of that time. There the recipe became famous and from there it spread all over the world, many gourmets appreciated the taste of the masterpiece.

By palatability tiramisu can be compared with taste delicate cake, souffle and air pudding. There are many variations of the dish, but all require mascarpone cheese, savoiardi biscuits, eggs and coffee.

Options

Let's figure out step by step how to cook classic version Italian tiramisu, an egg-free version of the cake, and a homemade almond dessert recipe.

Traditional with mascarpone cheese and savoiardi biscuits

Need: 4 eggs, 250 grams of cheese, sugar or icing, 1/4 cup coffee, 200 grams of savoiardi (the so-called “ Lady fingers”), half a bar of dark dark chocolate or cocoa powder, 4 tbsp. spoons of brandy (rum, cognac, brandy, chocolate liqueur).

Of the tools you will need mixer or whisk(preferably silicone), bowls, spatula.

• So, first of all, make coffee, soluble is not suitable. Then beat the cheese with a whisk or mixer until softened.
• Separate the egg whites from the yolks, then beat the yolks thoroughly to the consistency of airy white foam. It is recommended to add a little sugar or powder at the end of whipping.
• Gently pour the yolks into the mascarpone cheese, while whisking continuously with a whisk or mixer. Separately beat the egg whites, the spreading of the cream depends on the density of the proteins. Then Carefully fold the egg whites into the whipped cheese mixture.. The consistency of the mass should resemble thick sour cream.
• In a big bowl mix coffee and brandy(or other alcohol - cognac, liquor, rum) and dip savoiardi cookies in the same place. Coffee should be freshly brewed and strong, but cold. Put half of the cookies on the form, do it quickly, until the cookies get wet.
• cookie layer Cover generously with cheese mass and smooth it with a spatula.. Lay the next layer of cookies on top of it and pour the rest of the cheese mass on it. Smooth out the layer with a spatula.
• For beauty, the surface can be decorated with cones or stars. Ready meal put in the refrigerator for eight to nine hours.
• Sprinkle with cocoa or dark grated chocolate. Cut the dish into pieces and put on a dessert plate, from cutlery dessert spoon. Serve recommended with coffee or tea.

In addition to the classic recipe, there are many other cooking options - without alcohol, without eggs, with raspberries, blueberries, condensed milk, almonds, and so on.

Dessert without eggs

Ingredients for tiramisu without eggs: 300 gr. savoiardi or "lady's sticks", 500 gr. mascarpone cheese, 100 gr. powdered sugar, 150 ml. cream 33% - nyh, 200 ml. coffee, 2 tablespoons of Amaretto liqueur, black grated chocolate and a little cocoa.

• Cream (it is desirable to buy 33%) whip with a mixer or whisk.
• Soften cheese and mix with powdered sugar. Add whipped cream to the mixture, then mix gently with a spatula so that the cream acquires a consistency of uniformity.
• Add coffee to a bowl and pour in 2 tablespoons of Amaretto. Dip cookie sticks in coffee, then quickly lay them out in a convenient form.
• Top with half of the prepared cream. Add next layer of sticks and add the rest of the cream.
• Put in the refrigerator for several hours, you can until the morning. Garnish the finished tiramisu with cocoa or chocolate.

Italian Cuisine enchants with its spontaneity and wonderful combination of flavors. Learn how to cook to please the household with a great dinner.

Another adorable recipe Italian dessert- cannoli - you will find in this.

If you can't buy mascarpone cheese, learn how to make it at home here:

But there is also interesting option almond tiramisu.

Almond

Cooking Ingredients: 300 gr. biscuit savoiardi, 85 gr. sugar, 150 ml. fresh milk, 250 ml. cream, the fat content of which is not less than 33%, 3 egg yolks, 3 tbsp. spoons of almond liquor, 250 gr. cheese, 2 tbsp. tablespoons of almond flakes.

• Pour 25 gr. on a thick pan. sugar, melt over medium heat until brown. Then pour 2 tablespoons of ordinary boiling water and remove the pan from the stove.
• Pour milk into sugar and mix, the resulting caramel should dissolve completely. Pour through a sieve into a bowl and wait for cooling.
• Pour into the mixture 1 tbsp. a spoonful of almond liqueur and mix.
• Prepare the cream separately. To do this, prepare steam bath. Pour some water into the pan, put the container in it. Add the yolks, separated from the proteins, 60 gr. to the container. sugar, 2 tablespoons of liquor. Beat the mixture for about 7 minutes until an airy, thick mass forms.
• Then move the container to another pan, adding cold water to it and keep beating until the mixture cools down. Add the mascarpone and mix thoroughly so that there are no lumps left.
• Separately, beat the cream with a mixer and add them to the mass with the yolks. Each "lady's wand" quickly dip in caramel syrup and place on the bottom of the mold for cooking. When the bottom of the form is completely filled, lay out half the cream.
• Repeat procedure: lay out an additional layer of biscuit sticks and pour cream. Decorate the dish with almond flakes, which are lightly fried in a pan. Put the cooked dish in the refrigerator for six to eight hours.

Oh tiramisu! divine flavors, favorite treat all the sweet tooth of the world. Having tried this magical dessert once, you will definitely want to taste it again. Not surprisingly, many female amateurs confectionery art actively seek to learn how to independently recreate an airy, delicious, gently melting dessert in your mouth, how to cook tiramisu at home. We will be happy to help you master its preparation - we will provide you with a recipe with step by step description all operations.

First, let's clarify the definitions. widely known puff dessert Tiramisu, such as it was invented in Italy, is precisely a dessert. That is, it is very delicate in texture, it is not cut into slices, but is served in glass portioned bowls (cutting teramisu with a knife is generally considered bad form in the homeland of the dessert). Italian confectioners claim that real tiramisu you can only try them in the country.

Cakes "Tiramisu" are prepared everywhere, as they say, based on famous dessert. They have a denser structure and a traditional cake shape - round or rectangular. During the cooking process, some substitutions and additions of ingredients are acceptable (due to which, in fact, density appears). Served cut into slices.

Absence heat treatment and ease of preparation - this is the indisputable advantage that both recipes for cooking have - Tiramisu dessert and Tiramisu cake.

But there is also back side medals - products for traditional tiramisu it is difficult to find in Russia (except perhaps in the capital cities), and they do not belong to the class of cheap products.

Classic tiramisu dessert with mascarpone - recipe

For classic tiramisu There is standard set ingredients that cannot be changed if you want to get exactly the classic version of the dessert. Mandatory ingredients are Savoyardi cookies, Mascarpone cheese, eggs, cocoa powder, powdered sugar, espresso coffee, almond liqueur.

Because the recipe uses raw eggs(they are what give the dessert lightness and “airiness”), you must be sure of their quality. Buy only exceptionally fresh eggs, wash thoroughly. Sometimes, for fear of salmonella infection, they are replaced with whipped cream. You can do it this way, but this is no longer tiramisu, these are variations on a theme.

List of ingredients for dessert tiramisu (based on 3 servings):

How to cook tiramisu - step by step instructions

1. The first thing to do is make coffee. If there is no espresso (the only acceptable substitution in the classic recipe), you can brew strong coffee(two teaspoons per glass of water). Coffee should be 200 ml. Cool down the drink.
2. Carefully separate the yolks from the whites. Dishes for both should be clean and dry.
3. Beat egg whites until stiff, gradually adding 1 tablespoon of powdered sugar. Please note - as a result, the mass should be dense, not spread.
4. Add the rest of the icing sugar to the yolks, beat until thick.
5. Add the mascarpone cream cheese to the thickened yolks and stir until smooth. Most homogeneous!
6. After that, add whipped proteins in several passes, carefully mixing each time (movements should be directed from bottom to top). As a result, if you did everything right, you get a very “airy” cream.
7. In the cooled coffee, add 1 tablespoon of Amaretto liqueur. If the dessert is prepared for children, you can use almond essence instead of liquor.
8. Savoyardi cookies with the top side, which is covered with powdered sugar, dip in coffee and shake off excess drops. This must be done quickly, as cookies quickly absorb moisture.
9. We put each cookie on the bottom of a portioned vessel (glass or bowl). If necessary, break into slices. Arrange cookies in one layer. (It’s better to spread the cookies into all three vessels at once so that the portions are the same.)
10. We cover the cookies with a layer of cream so that it is not visible.
11. We impose the second, then the third layer (if the glasses or bowls are small, you may get three layers).
12. Sprinkle upper layer cocoa powder and put the dessert in the refrigerator for several hours (you can overnight).

As you can see, the recipe for tiramisu at home with mascarpone is not so complicated. The main thing is to choose products. Here we will talk about them further.

How to make tiramisu if Savoyardi cookies are not on sale

Italian Savoyardi cookies - there is nothing more than biscuit cookies, in shape - elongated and flat. Cookies, due to their porosity, absorb liquid well and quickly become soft, therefore they are widely used for making various desserts and cakes. It has the second name "lady's fingers", and, in fairness, it must be said that it is not on sale every day and not in every store.

If you decide on tiramisu according to the classic recipe at home, but you can’t buy cookies, then you will have to bake these very “lady fingers”. This is done quite simply and quickly.

Savoiardi Cookie Ingredients:

1. separate the yolks from the whites
2. beat the whites with half the norm of powdered sugar until a thick and stable mass
3. beat the yolks with the remaining powdered sugar until creamy
4. combine the proteins with the yolks, mix gently and sift the flour through a sieve on top
5. with slow movements "from bottom to top" mix the mass until smooth
6. fill a piping bag with biscuit dough, and on a baking sheet covered with parchment paper, squeeze out strips 7-8 cm long. Sprinkle each piece with powdered sugar and bake in the oven for 10-15 minutes at a temperature of 190 ° C. Do not open the oven while baking.
7. After the set time has elapsed, turn off the oven, open the door and leave to cool.
8. In order for the cookies to become brittle, it is necessary to leave them open at room temperature for a while

This is how you can bake your own tiramisu cookies.

There is another ingredient that is problematic to acquire. It's Mascarpone cheese.

Cheese for tiramisu

Mascarpone cheese - Italian soft cheese, an integral part of the tiramisu dessert. The name sounds tricky and very "delicacy". In fact, there is nothing tricky in it. Consistency - creamy mass, taste - reminiscent of butter. Just like Savoyardi cookies, they are easy to make at home.

To obtain cheese, you need 1 liter of fatty natural cream(25%) heat in a water bath to a temperature of 90 ° C, then add 3 tablespoons lemon juice. Then, after mixing thoroughly, keep on low heat for 15 minutes (it is advisable to use a divider so that it does not burn). After that, the mass must be placed in a linen bag and hung in cool place for self-pressing and whey removal. Mascarpone cheese is ready!

You can start cooking wonderful dessert tiramisu. The main thing is not to be shy. It was not the gods who burned the pots. And at home, you can cook such tiramisu that Italians will envy.

Classic tiramisu recipe with mascarpone at home

Ingredients:

• 500 g mascarpone cream cheese;
• 500 ml cream with a fat content of at least 33%;
• 10 yolks;
• 300 g biscuit cookies savoyardi (lady's fingers);
• 400 ml freshly brewed coffee;
• 40 g quality cocoa powder;
• 200 g of powdered sugar.

Tiramisu recipe with mascarpone at home

1. First of all, let's make strong coffee. We will proceed from the proportions: for 400 ml of boiling water, 2 teaspoons of coffee and 2 tablespoons of sugar. Brew and leave until completely cooled.

2. Next, separate the proteins from the yolks. We send the yolks to a deep bowl and add powdered sugar to them. We don’t need proteins in this recipe, you can cook them later, for example, protein omelet or gentle meringue.

3. Using a whisk, beat the yolks with powdered sugar until uniform consistency.

4. We put the whipped mass on water bath heat, stirring continuously. During the heating process, the yolks will become lighter and begin to thicken. It will take about 5 minutes for everything about everything. After we boil the mass and cool it completely, it will become even thicker.

5. Transfer the cooled yolk-sugar mass into a deep bowl big size, as there will be a lot of cream. We send in a mixture of mascarpone.

6. Using a mixer at low speed, beat the prepared ingredients. Mascarpone should be added in several steps. To prevent the cheese from curdling, it is impossible to beat for a long time! The mass should be light and airy.

7. Now you need to whip the cream. The dishes in which the whole process will take place, the whisk, and the product itself must certainly be very well chilled. We take cream with a fat content of at least 33%. We pour them into the dishes, we also remove them from the walls of the package by cutting the bag.

8. Whip the cream continuously with a mixer at medium speed. Once on the surface dairy product a clear pattern is formed, we stop the whipping process. Don't whip the cream too long. They should not be liquid, but dense enough. Whipped cream is ready!

9. Now you need to mix the two prepared masses: yolk with mascarpone and cream. We introduce the cream gradually, in several steps.

10. Mix the mass very gently with a spatula until a homogeneous mass is obtained.

11. All preparatory stages passed. We begin to collect the dessert itself. We take cookies and dip them into brewed and chilled coffee. We do this very quickly, because the cookies are very delicate, and if they are kept in liquid for a longer time, they will simply lose their shape.

12. Immediately put the cookies on the bottom big shape.

13. Put half of the portion of the resulting cream on the cookie layer. Spread it evenly over the entire surface of the cookies.

14. Put the cookies on the cream again, which we dip in coffee. Sprinkle cookies lightly with cocoa.

15. Now we send the second part of the cream into the mold, distribute it over the cookie layer. We cover the form cling film and send it for several hours (ideally overnight) in the refrigerator. During this time, all the ingredients will begin to interact. Sugar will dissolve, cookies will give coffee aroma and well soaked delicious cream.

16. Chilled tiramisu sprinkle with plenty of cocoa. It is best to use a sieve to ensure that the cocoa is easily evenly layered.

17. Now you know classic recipe Tiramisu. And at home, the dessert turns out to be no less tasty than in a restaurant. Serve sliced ​​cake portioned pieces, garnished with a mint leaf. Bon appetit!