Tiramisu without mascarpone

6 servings
20 min

Prepare and measure the products. Cream must be taken with maximum fat content, otherwise the cream will not rise. Cool them before cooking. We won't heat treat eggs, so you have to be sure of their freshness.

At the very beginning, make coffee by dissolving a spoon of soluble in hot water. It will have to cool down. I brew in a mug and then pour it into a plate.

Eggs must be divided into yolks and squirrels. Separate as carefully as possible, if at least a drop of yolk gets into the protein, it may not beat. Dishes should also be clean and dry.

We start to beat the proteins, adding a pinch of salt. Salt helps the proteins beat. Beat with a mixer at high speed to steady peaks.

Then you have to beat the cream. They should thicken well. But be careful if the greasy cream is beaten for too long, it will start to turn into oil and delaminate.

Next, beat the yolks with sugar until whitened.

Add whipped yolks to the cream, mix well. The cream will become liquid, do not be alarmed.

Now we add proteins to the cream and start mixing very carefully, moving from bottom to top. We act gently, otherwise the proteins will fall.

The cream is ready. You can add some flavors, vanilla or almond essence, it will taste even tastier.

I do a portion tiramisu. I dip cookies into cooled coffee for a second and lay out the first layer. Do not keep it in coffee for a long time, it will soften and turn into porridge.

Next, I pour a layer of cream.

Again I put cookies.

And the cream again. Now our tiramisu must be cooled well, let it stand in the refrigerator for at least two hours. Before serving, top with tiramisa cocoa powder through a strainer.