Today we are going to make tiramisu without the usual savoyardi cookies, it is very tasty. Not only kids will love this dessert, but adults too!
- Stale bread or yeast rolls – 360-400 gr.
- Strong coffee – 300 gr.
- flavored alcohol – 3 tbsp.
- mascarpone – 500 gr.
- 33% heavy cream – 300 g
- powdered sugar – 100 g
- cocoa powder – 2 tbsp.
I begin preparation with coffee – you’ll need 350-400 ml.
Pour the alcohol into the coffee and mix (I use whiskey).
Cut stale rolls or bread into strips the size of a savoiardi cookie, which is usually used to make tiramisu.
Prepare a quick cream: mix mascarpone and powdered sugar.
Stir the mixture until it becomes malleable and malleable.
Now you need to whip very cold cream.
Whip the cream until a gentle, soft cream.
In 2-3 steps, add the cream to the mascarpone, mixing gently and trying to keep the creamy cream airy.
You can use another cream cheese instead of mascarpone – this tiramisu recipe isn’t meant to be a classic, so you can play around.
With Philadelphia, for example, the dessert will turn out salty, which will give an extra twist to the dessert.
It’s time to assemble the dessert.
I do this in a frame.
Place clingfilm on the bottom of the tray, and line the sides of the frame with heavy clingfilm.
Lay out half of the stale slices.
Soak each muffin slice in coffee.
The crumbles just right suck the aromatic beverage into them.
Try to introduce half of the entire volume.
Now spread half of the mascarpone cream and heavy cream on top of the slices.
Place the other half of the stale slices on top of the cream.
On the side where the crockpot crusts were, I additionally pierce them with a toothpick.
Repeat the coffee soaking and spread the remaining cream.
The finishing touch, without which tiramisu is not tiramisu: a generous layer of cocoa powder.
After sprinkling the dessert with cocoa, place it in the refrigerator for 3 to 4 hours to stabilize.
During this time, the flavors will marry and you’re good to go!