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A recipe adapted from the original Tiramisu recipe
- 1 box of Dr. Oetcker Tiramisu cake
- champagne biscuits (approx. 20 biscuits)
- crushed garnish chocolate
- flavors (I used almonds)
Preparation time: less than 120 minutes
RECIPE PREPARATION Mihaela's Tiramisu Cake:
Recipe adapted from the original Tiramisu recipe
Make the top according to the instructions on the box and bake. Meanwhile, make the tiramisu cream for the box.
After the countertop cools, cut in 2, place on the plate the first half, spread the cream, then place the slightly syrupy champagne biscuits (water + sugar + almond essence), then a row of cream, a row of biscuits of champagne, the last row of cream, place the other half on the counter and spread a thin layer of cream over which sprinkle with crushed chocolate and coconut. Let it cool for a few hours. Good appetite!
- Beat the yolks with the sugar until you get a frothy cream in which, then, add the mascarpone and mix.
- Beat the egg whites and add gently.
- Put the milk on the fire and, when it has warmed up, add the four tablespoons of cocoa. Remove from the heat, soak the biscuits, which are then distributed in cups, glasses, etc.
- Add the mascarpone cream and the biscuits passed through cocoa with milk until the ingredients are finished. The outer layer should be of mascarpone cream. Sprinkle with cocoa and serve.
✽ If you avoid using raw eggs in this cake, you can replace them with two tablespoons of natural whipped cream.
✽ Instead of milk and cocoa, you can soak the biscuits in natural coffee, enriched with a drop of vanilla essence, to be as flavorful as possible. You can also add coffee liqueur.
Tiramisu original Italian recipe
Tiramisu original Italian recipe with champagne biscuits (savoiardi), mascarpone cream with eggs and coffee. The original recipe is made with raw eggs, I make it with steamed eggs. Written recipe and step by step video.
The Italians include this delicacy in the category of restaurant desserts, the "a cucchiaio" section. There is no restaurant in Italy without Tiramisù.
Even a few Italians know that it is a cake originating in the city of Siena (central Italy), although it has nothing in common with the other famous products of the "Sienese" confectionery (pan forte, pan pepato, ricciarelli, cavalucci). In fact, in Tuscany I don't even call it Tiramisù (pick me up), but actually Mascarpone. I recommend you to try the tiramisu recipe without eggs
It is consumed throughout Italy (it is not a matter of saga what culinary culture they have), but it seems that the region with the highest consumption is Emilia-Romagna (the recipe in which whipped cream is present is typical of this region).
Depending on the area, either egg white is used or in northern Italy (Trentino Alto-Adige) sheep urda (ricotta) is used.
The characteristic of this cake is the use of raw yolks. The fact that there are variants with the yolks rubbed at Bain-Marie or more recently with the Pate-à-bombe system is not for the purpose of changing the taste, but for fear of bacteria (although they do not disappear at temperatures below 60 ° Celsius, and in no one of the two "systems" does not exceed this threshold). I don't show it to children (I've seen enough).
I have a rich collection of authentic Italian recipes , including several variants of Tiramisu. I lived for 9 years in Italy, in the Marche area, in central Italy and I studied Italian cuisine intensively by regions.
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Returning to Tiramisu Cake
We tried to find a cold preparation formula, as fast as possible. That's why I took eggs out of the equation. Here you will find the original Italian recipe for Tiramisu - see here.
In the case of this cake I made an extra fine mascarpone cream with whipped cream and coffee (+ ness), whose cream You can find the recipe here.
Tiramisu cake is not for children because it contains coffee and alcohol. I am sure you will find a recipe suitable for the little ones browsing our cake collection. So we do not recommend replacing coffee and ness with cappuccino in an envelope or alcohol from instant cocoa syrup. The recipe changes.
Commercial biscuits are useful because they shorten our cake preparation time. If you still want to make them at home, here is the French recipe (after Alain Ducasse).
From the ingredients below we obtained a Tiramisu Cake of approx. 25-26 cm in diameter. I cut from the height of the biscuits because the "pit fence type" cakes are horrible - that is, the ones where the biscuits are 3 fingers higher than the cream.
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Ingredients for coffee syrup
- Make espresso (ideally in an espresso machine), let it cool and mix it with whiskey cream, vanilla essence and sugar. Refrigerate the mixture.
- Separate the eggs very carefully, so as not to drop any drop of yolk in the egg whites. Beat the egg whites until they become very firm and fluffy (when you move the container, the egg white should stay in place, not move with the bowl).
- Beat the yolks with the sugar separately, until they lighten in color and increase their volume a little. Add mascarpone and beat at medium speed with the yolks for 5-6 minutes. Gradually incorporate the egg white into the egg yolk mixture using a spatula, moving from the bottom up.
- In a tray with high walls (ideally presentable, because from it you will serve dessert), put a layer of
0.5 cm of cream. Pass the biscuits through the coffee one by one for 1-2 seconds, then place them over the cream.
Tiramisu cake with biscuits
Cook for 15-20 minutes at Bain Marie or until the cream thickens, stirring constantly.
Set aside until completely cooled.
Mix mascarpone with liquid cream.
Add the yolk cream and mix until smooth.
Leave the cold cream in the fridge.
Make biscuit syrup by mixing coffee, syrup sugar and coffee liqueur.
Soak the biscuits in syrup and form the cake into a 28 cm shape, alternating the biscuits with the cream.
Decorate with strawberry slices and strawberry topping.
Leave to cool overnight.
Video recipe Tiramisu cake with biscuits here: