Tiramisu without mascarpone

Step-by-step cooking

1. Step 1:

   

   Prepare and measure the products. Cream should be taken with maximum fat content, otherwise the cream will not rise. Chill them before cooking. We will not heat-treat the eggs, so you should be sure of their freshness.

2. Step 2:

   

   At the very beginning, brew coffee by dissolving a spoonful of soluble in hot water. It will have to cool down. I brew it in a mug, and then pour it into a plate.

3. Step 3:

   

   Eggs should be divided into yolks and whites. Divide as carefully as possible, if at least a drop of yolk gets into the protein, it may not whisk. Dishes should also be clean and dry.

4. Step 4:

   

   Start whipping the whites by adding a pinch of salt. Salt helps whisk proteins. Beat with a mixer at high speed until stable peaks.

5. Step 5:

   

   Then you need to whisk the cream. They should thicken well. But be careful, if the heavy cream is whipped for too long, they will begin to turn into butter and exfoliate.

6. Step 6:

   

   Next, beat the yolks with sugar until they turn white.

7. Step 7:

   

   Add the whipped yolks to the cream, mix well. The cream will become liquid, do not be afraid.

9. Step 8:

   

   Now add the proteins to the cream and very carefully start mixing, moving from bottom to top. We act gently, otherwise the proteins will fall off.

10. Step 9:

    

    The cream is ready. You can add some flavors, vanilla or almond essence, it will be even tastier.

11. Step 10:

    

    I'm making a portioned tiramisu. I dip the cookies in the cooled coffee for a second and spread the first layer. Do not keep it in coffee for a long time, it will soften and turn into porridge.

12. Step 11:

    

    Next, I pour a layer of cream.

13. Step 12:

    

    I put cookies again.

14. Step 13:

    

    And cream again. Now our tiramisu should be well cooled, let it stand in the refrigerator for at least two hours. Before serving, sprinkle the tiramisu with cocoa powder through a strainer.