Tiramisu cookie cake with mascarpone classic

6 servings
20 min

How do you make Tiramisu's cake out of mascarpone cookies classic? Prepare the products. Take the cake biscuit, Savoyardi. It can be easily baked at home. Remove the cheese from the refrigerator in advance, then it will more easily intervene in the cream. Cook strong coffee beforehand - in a Turk, coffee maker or coffee machine. Use alcohol only if the dessert is intended for adults, I cook without it. Strong aromatic wines, cognac or Amaretto liqueur are suitable.

Divide the eggs into squirrels and yolks. Try to do this as carefully as possible so that not a drop of yolk gets into the proteins - otherwise they will not rise. Since the eggs do not undergo heat treatment, take the freshest from the proven manufacturer.

Start whisking the yolks with a low-rpm mixer, adding sugar to them in portions. When all the sugar is added, turn on the mixer to maximum power and whisk the yolks with the sugar until fluffy, light.

Add to the whipped yolks of mascarpone. Mix the mass until smooth. I interfere first with the spoon and then I connect the whisk.

In another bowl, start whipping the squirrels. First, at low speeds, until white foam appears, then at high, until strong peaks form. You can check if the proteins are well beaten in a simple way - turn the bowl. Properly whipped proteins will not fall, but will remain in it.

Start adding whipped proteins to the cheese mass in portions, very carefully interfering with them using a shoulder blade (better silicone). It is important that the proteins remain airy - the cream will then be very tender. From the addition of proteins, the cream will become quite liquid. If you, like me, make a cake on a plate, then I advise you to use only half the proteins so that the layers hold the shape. For tiramisu, which is prepared in a form with sides, add all the proteins.

Take a flat plate (or beaded shape). Lightly brush the bottom with cream to prevent the biscuits from shifting. Add alcohol to the coffee (if you use it) and pour into the saucer. Lower the biscuit sticks into the coffee for a few seconds and lay out in an even layer. There is no need to impregnate cookies too much - in structure it is like a sponge, from excess coffee it can soak and lose shape.

Brush the first layer of cookies with cream. Top with another layer of biscuits, also soaked in coffee. Again, brush it with cream. When I make a cake in the form with sides, I grab these two layers, just all the cookies and all the cream go away. In the case of cake on a plate, make a cake as high as it will be beautiful or how long the products will last.

I made three layers smeared with cream. You can coat the side of the cake with cream. I left them naked and used leftover cream to decorate the top. Put the cake in the fridge for a couple of hours to soak.

The top of tiramisu is traditionally sprinkled with cocoa. I also squeezed the cream on top with a pastry bag. It is better to do this just before serving. Enjoy your meal!