I make this dessert quite often and this particular recipe has never failed. Savoyard (biscuit cookies) always baked herself, but they don’t turn out to be so beautiful and even, although they are tastier. This time I decided to do it with ready-made ones. So, let’s begin…
Summary
| Prep Time | 30 mins |
| Course | Dessert |
| Cuisine | Italian |
Ingredients
Ingredients- 500 gr Mascarpone
- 200-250 gr Cream 33%
- 4 Eggs + 2 extra yolks (The remaining 2 squirrels were spent on making cookies)
- 400 ml. ready-made strong and sweet coffee (do it to your taste, I put 6-7 spoons of instant
- coffee and 5 spoons of sugar, with a slide)
- 15 g Gelatin
- Cocoa powder
- 30-50 ml Rum, cognac, Amaretto, Malibu, Baileys, etc.
- 170 g Granulated sugar
- Savoyard cookie pack
Print Recipe
Pin Recipe Instructions
- It is better to take eggs from trusted manufacturers and rinse them thoroughly because we add them raw to the cream.
- First, prepare the coffee and let it cool.n Then we dissolve the gelatin, only you need to take a maximum of half a glass of water. When you heat up, try so that the gelatin only dissolves and in no case do not bring it to a boil. It is not necessary to cool it until the end; it will be possible to add warmth to the cream.
- Whisk the yolks well with sugar. In a separate bowl, beat the whites with a pinch of salt into a steep foam, which, when turned over, should not flow out of the bowl. We put it in the refrigerator for a while.
- Now whisk our cream until thick and add the mascarpone. Beat well again. Then we take out the yolks from the refrigerator, mix them, followed by whipped whites, gelatin, and your favorite alcohol. Alcohol, by the way, can be added to the cooled coffee, as you like.
- Stir gently until smooth. We put our cookies in a detachable form (I have it 24 cm) around the circumference. Dip the remaining cookies into the finished coffee, and put them on the bottom of the mold, tightly to each other.
- Put half of our wonderful cream on the cookie layer. Then again a layer of cookies with coffee and the remaining cream. We put it in the refrigerator to freeze the cream a little, then sprinkle it with cocoa or grated bitter chocolate. I usually do it in the evening and in the morning my
- Tiramisu is ready !!!
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