Tiramisu cake is a cake based on the Italian dessert of the same name. The cake has a typical Tiramisu creamy-coffee taste, made from traditional products, but at the same time has a denser texture. Tiramisu cake is designed to be cut with a knife, while a real Italian dessert has a delicate texture that allows you to take it only with a spoon. Dessert “Tiramisu” is served in tins, and the cake is round or rectangular and served in slices.

Summary

Ingredients

• Savoyard cookies – about 36 pieces
• Mascarpone cheese – 500 g
• Cream 33% – 200 ml
• Sugar – 200 g
• Ground coffee – 40 g
• Water – 300 ml
• Coffee liqueur (rum or cognac) – 40 ml
• Cocoa powder – 5 tablespoons
• Vanilla extract – 1 teaspoon

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Instructions

1. Line the bottom of the split form with foil. Boil coffee and add liquor to it, cool to about 30 degrees.
2. Whisk the mascarpone cheese with cream, vanilla extract, and sugar. For a faster whipping, I recommend pre-grinding the sugar into powder. The finished cream should be dense and resemble butter inconsistency.
3. Dip one side of the biscuits in the coffee and place in the mold. Spread a thick layer of cream on top, then add a layer of cookies again.
4. In total, you should have three layers of cookies and three layers of cream. The last layer should be cream. Cover the mold with cling film and refrigerate for 8 hours.

   

5. In total, you should have three layers of cookies and three layers of cream. The last layer should be cream. Cover the mold with cling film and refrigerate for 8 hours.
6. After making the cake, you will have about 10 cookies left, add a spoonful of ground coffee to them and grind in a blender.
7. After 8 hours, remove the cake from the refrigerator and gently pull it out of the mold.
8. Decorate the cake with cookie crumbs and cocoa powder. If desired, add some more decor of your choice.
9. Tiramisu cake is ready, serve it chilled!