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Tiramisu with cream and mascarpone
6 servings30 min
Savoyardi cookies - 200 gr, Cream fat - 200 ml, Mascarpone - 250 gr, Powdered sugar - 100 gr, Cocoa powder - to taste, Coffee - 2 pack., Alcohol - 1 tbsp.
Cream with a fat content of 33-35% (they are sometimes called & quot; for whipping & quot;) must be whipped cold. The container in which we will beat, I also pre-cool. And moreover: the whisk also lies in my refrigerator for some time before beating. 
In parts, gradually introduce all the icing sugar into the cream and beat the mass to soft peaks. 
After that, we introduce cheese & quot; Mascarpone & quot; not all at once, but in a few portions, with the help of a culinary spatula. We do this gently, interfering the cheese from bottom to top, from the edges of the form to the middle, in order to additionally saturate the mixture with air. 
Cook fresh bean coffee beforehand. I take one portion of Americano and two espresso shots (for the fortress). Coffee should have time to cool down so as not to burn your hands. If desired, you can add fragrant strong alcohol to the coffee, if this is acceptable for you. 
For convenience, the creamy cheese mixture can be spoon transferred to a pastry bag. The cut of the tip is straight, approximately 1. 5-2 cm in diameter. 
We start assembling dessert. Cookies & quot; Savoyardi & quot; dipping in coffee for about 2 seconds on both sides. Be careful and do not overexpose it, because this light egg cookie soaks up very quickly and dessert risks becoming very wet. Which, combined with whipped cream, will not look very appetizing. 
On the bottom of the mold, we lay out a layer of biscuit sticks wetted in coffee in half of the total. We distribute half of the cream on top, carefully leveling it. This can also be done with a regular spoon. Put the second layer of cookies with coffee on top of the cream. And we beautifully design the dessert with the remaining half of the cream. 
Traditionally, this dessert is decorated with cocoa powder on top. To distribute cocoa over the surface in an even layer, I sprinkle cocoa through a regular strainer. We remove the tiramisa into the refrigerator for impregnation. It is better that the dessert is there for as long as possible, but for at least 4 hours. 