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Desert Tiramisu

Desert Tiramisu

A recipe that comes closest to the original recipe tiramisu.

First we prepare the coffee with sugar, each according to his taste and let it cool.

Beat the yolks with the sugar until they turn white and double in volume, add the COLD mascarpone, mix slowly, then the vanilla, the brandy and the beaten egg whites. When mixing the egg whites we use a spoon, or a spatula, not a mixer. Mix lightly, from the bottom up, until you get a fluffy and airy cream.

In a deep tray we put a row of biscuits, which we quickly soak in coffee, then a row of cream, and biscuits, and cream… and finish with a layer of cream. Sift cocoa on top. Leave to cool for a few hours.

Recipe for Friday, August 16. Tiramisu, a delicious recipe

Here are the ingredients you need for tiramisu:

  • 200 ml of hard coffee
  • 40 ml brandy
  • 4 eggs
  • 50 grams of sugar
  • 500 grams of mascarpone
  • 150 grams of biscuits
  • 2-3 tablespoons of cocoa

Classic tiramisu preparation. Step-by-step recipe:

  1. First of all, the coffee is made, which is then left to cool
  2. The yolks and egg whites are separated into two separate vessels
  3. Add the sugar over the yolks and mix with a vertical mixer for 2-3 minutes.
  4. Rub the mascarpone cream until it softens a little and add it over the yolk cream. Mix for about 1-2 minutes until obtained a cream smooth
  5. Mix the egg whites for about 2 minutes until you get a foam that comes off the walls of the bowl.
  6. Over the mascarpone cream and egg yolks add the egg whites and mix
  7. The biscuits are soaked in brandy coffee syrup and placed in a tray
  8. Pour half of the mascarpone cream over the biscuits
  9. Add another layer of biscuits and spread the rest of the cream
  10. Sprinkle cocoa over the cake and keep in the fridge overnight.

Tiramisu classic Italian recipe - version with eggs cooked on a steam bath

Tiramisu classic Italian recipe - version with eggs cooked on a steam bath. Biscuits well syruped with coffee, mascarpone and egg cream are the basis for a successful tiramisu. Tiramisu is a dessert of Italian origin (Tiramisu, in translation “Pick me up!”).

Tiramisu is a relatively new dessert, dating back to the 60's, although a well-known archi dessert. There are several types of tiramisu, but this variant with espresso coffee and egg cream with mascarpone is considered a classic.

Moreover, Italians often use heat-processed egg cream (raw yolks are beaten with sugar, mixed with mascarpone, to which are sometimes added beaten egg whites). There is also the version of the steam cream (with thermally processed eggs), we prepared Tiramisu after this second version. Italian food hygiene standards have long required that eggs be pasteurized to eliminate the risk of salmonella poisoning.

But we also have on the blog the original Italian recipe that I mentioned above - see here.

Whipped cream does not appear in the classic recipe Tiramisu but was later introduced in variations of it. I didn't use whipped cream. The biscuits can be made at home very easily and quickly - the recipe here.

I haven't been a tiramisu fan so far. I haven't eaten tiramisu yet that I like. In places, the coffee with which it is syruped is extremely "crispy", the cream is often multiplied with whipped cream. I didn't even want to pretend I didn't like it and that's it. They changed the data of the problem and I set out to find the right recipe. And that's what happened. After I "studied" the problem and searched in books and on the internet, I put everything together and found that having good ingredients, something good must come out. If it came out. I will definitely add the classic Tiramisu recipe to my favorites.

By the way, I can't help but tell you something about tiramisu: a TV show that I remember every time I hear about this dessert. It was around Christmas, when TV shows about traditional food from different parts of the country were broadcast. The word "traditional" appears strikingly in every sentence uttered in that show. The reporter arrived at a peasant household and a young lady presented the dishes on the table. Everything was beautifully prepared for the report: traditional sarmale and beef salad as traditional, even decorated in a traditional way with donuts and cucumbers, along with the more traditional cake. And the reporter asks: "- Ma'am, what other desserts have you prepared for the no less traditional Christmas meal?" At which the lady showed a tray with a "most" traditional tiramisu. I remember the moment when the show aired and I think I laughed for a long time… I don't know what other traditional dishes the reporter's lady presented because I couldn't pay attention anymore.

It is certain that since then, in our family, tiramisu is not only so simple tiramisu, but it is the "traditional tiramisu". More jokingly, more seriously, we should be a little more careful about what is and what is not traditional, otherwise we end up being slightly ridiculous. Going over this story, let's see how to prepare tiramisu classic recipe.

I used a shape of 25 x 25 cm and about 6 cm high.

8 thoughts on & ldquo 12. The final desert, tiramisu & rdquo

I & # 8217ve never had tiramisu, but it looks so delicious! I & # 8217ve always wanted to try it! You & # 8217re right that freshman year went very quickly. I can't believe it! We & # 8217ll be sophomores soon!

It came out so good! I love how you put the heart on it! I had no idea tiramisu meant & # 8220make me happy. & # 8221 This was the perfect dessert to end with!

This has to be my favorite post by far. Tiramisu is one of my favorite deserts and I absolutely love that you put the heart into it! I & # 8217ll admit to spending some time on pinterest and looking up cool deserts and this definitely looks worthy of being on that website with all the rest!

I was really excited to see tiramisu at some of the dining commons- but I was really disappointed when I tasted it. Not at all like the stuff I have at home. I can't wait to try this recipe! Also, keep your head up about college! It's definitely tough, but you'll make some great friends and feel awesome about how much you're learning. Have a nice summer! I really enjoyed your blog!
-Joey Mattei

That looks absolutely delicious & # 8230 it almost looks like pudding except has a much better presentation with the heart on top. I & # 8217ve never actually tried tiramisu but hopefully I & # 8217ll get the chance in the future. Keep up with trying to make new things even if it isn't for blogging. It & # 8217s a great skill to have and I wish I had the drive to know how to cook even a little.

I love eating tiramisu. i never actually tried to make it though but the results look pretty good, i & # 8217ll probably end up trying it out this summer. I feel the same way about school, freshmen year sure did go by fast.

I remember the times when you made tiramisu and gave me some to try & # 8230 Oh well, although you won & # 8217t have to keep writing blog posts on regular basis, keep up the good work! You are such a talented cook, and & # 8220love yourself, always. & # 8221

Love tiramisu! This looks and sounds so delicious. Also did not know that it means & # 8220make me happy & # 8221 .. really cool fact!

Limoncello Tiramisu

We have been doing a lot of entertaining recently, and when it comes to desserts, I get bored doing the same thing too often. My personal favorite desserts are Panna Cotta and Tiramisu, and I make both of these Italian specialties when we have guests because they can be prepared ahead of time, and they are both delicious !. Since I do tend to get bored easily, I am always playing around with the ingredients to come up with new versions of these traditional treats. I recently created a Strawberry Tiramisu that was a big hit with our guests, and since that one went over so well, I decided to create a lemon flavored version. I wanted to add Limoncello to my list of ingredients as it has a tart, very intense lemon flavor that is delicious, and it brought a perfect fresh lemon flavor to this dessert. Since this is not a traditional Tiramisu, I made the decision to leave eggs out as many folks are concerned about consuming raw eggs. Though it changes the texture somewhat, it is delicious and full of flavor.

Limoncello is a lemon liqueur that originated from the Almafi coast area although it is now available worldwide and can be found in most stores that sell alcohol. If you can't find it, you can always make it at home by using my recipe for Limoncello. To insure my tiramisu had enough of a lemon flavor, I also added some lemon curd into my mascarpone cream. Do not worry about the alcohol in the Limoncello, as it will evaporate when cooked. This dessert is great for entertaining, as it is actually better if prepared the day before and allowed to rest in the refrigerator overnight. This recipes makes a large 13 x 9 inch pan, that will serve 10 unless you have very hungry guests! If you really don’t want to include the Limoncello, you could simply increase the ingredients for the lemon syrup and use that to dip the cookies instead.

Tiramisu Dessert - Amazingly Simple and Fast!

Tiramisu in the form of a roll - simple and fast, from affordable ingredients and as tasty as the classic dessert. We are sure that Tiramisu roll will be one of your favorite desserts.


For the dough:

& # 8211 4 eggs at room temperature

& # 8211 1 teaspoon vanilla sugar.

For syrup:

For the cream:

& # 8211 500 gr Mascarpone or Philadelphia cream cheese (cold)

& # 8211 250 gr whipped cream 33% (cold)


1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt on medium speed until a light, transparent foam forms. Then increase the speed a little and continue to mix, until the composition becomes fluffy.

Advice. Hot eggs beat longer than cold ones, instead, the sugar manages to melt, and this is very important for a fluffy sponge cake with a homogeneous crust, without sugar particles.

2. When the foam turns white and the egg whites are still undisturbed, start adding the vanilla sugar in small portions. Then, mix the egg whites, pass with a spatula at the base of the bowl, in case the sugar has dropped to the bottom. Continue mixing, increasing the speed, until the sugar melts completely and you get firm peaks.

3. Add the yolks one at a time and mix well with the mixer on medium speed after each, then mix with a spatula.

4. Sift the sifted flour and incorporate it in 2 steps, mixing with careful movements from bottom to top. Mix well at the base, as the flour is left at the bottom. Do not mix for a long time, only until the dough becomes homogeneous.

5. Line the tray (30 * 40 cm) with silicone baking paper, pour and distribute the dough in a uniform layer of no more than 5 mm, so that the edges and the middle have the same thickness and bake evenly.

Advice. The dough should not flow. If it flows, it means you haven't beaten the egg whites enough.

6. Place the tray in the preheated oven at 200 ° C for 8-12 minutes, depending on the oven. Take the toothpick test. Be careful not to dry the sponge too much, so that it does not crack during running.

7. Remove the sponge cake from the grill and, without removing the paper, cover it with a towel. Allow the sponge cake to cool completely, then wait another 2-3 hours before rolling the roll, to better soak the syrup.

8. Pour hot water over the coffee and stir until it dissolves. Allow the coffee to cool, then add the liqueur.

9. Pass the chocolate through the medium grater and refrigerate so that it does not melt.

10. Mix the cream cheese with the spatula and beat it a little with the mixer until smooth.

11. Sift the powdered sugar into the cream bowl, mix and mix until smooth.

12. Add the cream cheese in 2 steps and mix with the mixer until smooth. Keep 1/3 of the cream for decoration.

13. Add the grated chocolate to the remaining cream and stir.

14. Straighten the edges of the sponge cake with a sharp knife, turn it over, remove the paper, clean it of the leftover dough, turn it upside down, place the sponge cake and syrup it.

15. Spread the cream so that there is less on one edge, and roll the roll with paper.

16. Place the roll on the plate, cover it with cream, level the layer and make an ornament with the toothed squeegee.

17. With the posi with dui, form flowers and sprinkle the roll with cocoa. Refrigerate for at least 5-6 hours.

This roll can beautify any festive meal and will immediately delight your taste buds! The sections look very appetizing, the sponge cake is soft, well soaked and with a lot of cream, which maintains its cream very well. The dessert has a bitter taste of coffee, it feels good chocolate and cream balanced sweet.

Homemade "Tiramisu" cake & # 8211 economic version of the famous Italian dessert!

We present you a delicious cake recipe without baking. The homemade "Tiramisu" cake is an exceptional dessert, which is prepared with amazing simplicity, from the most accessible ingredients. Although it is a much cheaper and more affordable version of the famous Italian dessert, it can easily be served at the holiday table. Get a fine, fragrant and irresistible dessert.


& # 8211 420 g of biscuits (about 55 biscuits)


& # 8211 1/2 tablespoon potato starch


1. Prepare the cream: beat the egg with the sugar. Add flour, warm milk and starch. Put the cream on the fire and stirring constantly, simmer until it thickens. Get a cream similar to homemade cream. Allow the cream to cool.

2. Add the butter to the cream and mix with a medium speed mixer. Get a homogeneous cream. Refrigerate the cream.

3. Arrange the biscuits in a rectangular baking dish. You will get 5 layers of 11 biscuits each. Grease each layer of biscuits with cream. Cover the cake with a generous layer of cream.

4. Sprinkle the cake with cocoa powder. It is best to do it through a small sieve.

Tiramisu with cherries, chocolate and mascarpone - a quick dessert without baking

Tiramisu with cherries, chocolate and mascarpone - a quick dessert without baking. How to make tiramisu with chocolate cream, biscuits and cherries? A simple dessert recipe without baking. Cake with cherries, mascarpone and chocolate. Tiramisu recipes. Cherry recipes. Recipes with mascarpone and chocolate.

We made this wonderful tiramisu with cherries and chocolate for a picnic spent with friends in the Ceala forest near Arad. I transported it directly with the tray in which it was mounted and I made sure to put it in the freezer for an hour. It didn't freeze, but it cooled down well and lasted until it was his turn to eat. When I lifted the lid, everyone exclaimed "wow"! In a few minutes, the whole dessert "evaporated" and even the tray was licked

In the summer they make cakes and fruit desserts because they are in season. But also chocolate or mascarpone creams or natural cream can be brilliantly included in these combinations and the result is usually refreshing, aromatic and extremely tasty. In this case we used cherries but you can also adapt this tiramisu with cherries, raspberries or a mix of berries (blueberries, currants, blackberries, etc.). Let's not forget that the famous Mon Cheri candies are with Piedmont cherries and chocolate - see here a cake that brings them together.

Tiramisu is a relatively new Italian dessert (1960s) that quickly conquered the whole world. It is made with biscuits (savoiardi), mascarpone cream with eggs (once raw, now steamed), sugar, Marsala (sweet liqueur wine), espresso coffee (for syrup biscuits) and cocoa powder decoration. About his authentic recipe I told a lot here.

This recipe, the tiramisu recipe with cherries and chocolate, is adapted from the classic one above, being its own improvisation. I used biscuits that I syruped in coffee with Amaretto almond liqueur, the cream was a mix of chocolate ganache with mascarpone and cream (the cream does not appear in the original recipe) and I sprinkled cherries between the layers. The cherry-chocolate combination is very popular here and the cakes and desserts in which the two elements are found are loved - I leave you with some recipes at the end of the article.

Chocolate mascarpone cream is worth remembering because it can be used in many cakes, pies, pastries or desserts by the glass. Her recipe is here.

Since we were over 20 people, the amount of tiramisu with cherries, chocolate and mascarpone was quite large. I mounted the dessert in a tray 35 x 25 cm and about 7 cm high. He weighed about 3.5 kg. You can halve the recipe using a 20 x 22 cm tray and a half of the ingredients. It is not wrong to mount this dessert in individual glasses or cups.

Eastern Desert Kunafa Tiramisu

Eastern Desert Kunafa Tiramisu

Why choose between a coffee and a cake if you can now have both in a delicious dessert? The NESCAFÉ Kunafa Tiramisu dessert takes you through the refined world of oriental desserts, and its realization is not complicated at all.


READY IN: 45 minutes


Ingredient list

Coffee syrup
• 235ml of water
• 200g of sugar
• 1 tablespoon of NESCAFÉ Brasero Original
• the juice of a lemon
• half a teaspoon of vanilla

• 1 packet of cream cheese
• 1 cup of fresh cream
• 1 teaspoon vanilla

The base
• 500g of Kunafa
• 1 cup ghee (clarified butter)

How do you prepare?

Preparation of the syrup

Put a deep frying pan on low heat, add 200g of sugar and water. When the water starts to boil, add the tablespoon of NESCAFÉ Brasero Original, lemon juice and vanilla. Stir slowly.

Preparation of the cream

Add the cream in a large bowl and beat with a whisk or mixer until it hardens. Add cream cheese and vanilla. Mix well until everything becomes homogeneous.

How are you doing Tiramisu?

Cut the Kunafa into small pieces, then add the ice (clarified butter). After mixing, add the mixture to a pan and simmer until it begins to have a golden color. Carefully remove, add a little coffee syrup to taste and leave to cool.

Prepare a heat-resistant glass dish by greasing the base with a little ice. This step is followed by arranging the layers. Pour a third of the Kunafa base into the bowl, then half the cream over. Cover the cream with the second third of Kunafa and pour over this remaining layer of cream. Finally, add the rest of the Kunafa and finish by adding the rest of the syrup on the tiramisu.

Enjoy it slowly to enjoy the oriental taste as much as possible!

Dessert Recipe: Costa Cruises & # 8217 Classic Tiramisu

In celebration of National Tiramisu Day today, Costa Cruises is sharing a traditional tiramisu recipe served on board its ships to help bring a taste of Italian cruising to your home.

While the origin of tiramisu is debatable, many credit confectioner Roberto Linguanotto as the first to serve the treat at his Treviso, Italy restaurant - Le Beccherie - in the 1960s. Despite its uncertain history, one thing is for sure: tiramisu is synonymous with fine Italian dining.

(Photo courtesy of Costa Cruises)

The literal translation of tiramisu is & # 8220pick me up, & # 8221 and it & # 8217s easy to see why. Composed of ladyfinger biscuits, egg yolks, sugar, coffee, mascarpone cream, and cocoa powder, it & # 8217s is the perfect ending to a meal.

“As the only cruise line flying the Italian flag, Costa takes tremendous pride in providing exceptional, authentic Italian cuisine,” said Scott Knutson, vice president of sales and marketing for Costa Cruises North America. “We know many of our cruisers are anxious to return to the sea, so we wanted to share a slice of the sweet life and a little part of the Costa experience in the meantime. ”

Here & # 8217s is the recipe, which makes 12 servings. It takes approximately 20 minutes to prepare and requires a minimum of 2 hours in the refrigerator.

Separate the egg yolk from the egg white and beat it with half the amount of sugar. When it is well beaten, gradually add a tablespoon of mascarpone and continue to mix until everything is well incorporated and the content is homogeneous.

In another bowl we put the egg whites or cream (according to taste) and the rest of the sugar, we make a hard foam, and then we mix the contents of the two bowls. We mix and start assembling. In a glass tray we put a base of this creamy content, we pass the biscuits through the coffee mixed with rum, we place them nicely and then we cover them with another layer of creamy content. And so on how far the content reaches you depending on the container used. At the end, add a layer of cream and sprinkle with plenty of cocoa on top with a sieve. Leave in the fridge for at least two hours before eating.