Tiramisu with cream and mascarpone

Step-by-step cooking

1. Step 1:

   

   Cream with a fat content of 33-35% (they are sometimes called "for whipping") it is necessary to beat cold. The container in which we will beat, I also pre-cool. And what's more: the whisk also lies in my refrigerator for some time before whipping.

2. Step 2:

   

   In parts, gradually add all the powdered sugar to the cream and beat the mass to soft peaks.

3. Step 3:

   

   After that, we introduce the cheese "Mascarpone" not all at once, but in several portions, using a culinary spatula. We do this gently, stirring the cheese from the bottom up, from the edges of the mold to the middle, in order to additionally saturate the mixture with air.

4. Step 4:

   

   Pre-brew fresh coffee beans. I take one serving of Americano and two shots of espresso (for strength). The coffee should have time to cool down so as not to burn your hands. If desired, aromatic strong alcohol can be added to the coffee, if it is acceptable for you.

6. Step 5:

   

   For convenience, the cream-cheese mixture can be spooned into a pastry bag. The cut of the tip is straight, about 1.5-2 cm in diameter.

7. Step 6:

   

   Let's start assembling the dessert. Cookies "Savoyardi " dipped in coffee for about 2 seconds on both sides. Be careful not to overdo it, because this light egg cookie gets soaked very quickly and the dessert risks becoming very wet. Which, combined with whipped cream, will not look very appetizing.

8. Step 7:

   

   At the bottom of the mold, we spread a layer of sponge sticks soaked in coffee in half of the total amount. We distribute half of the buttercream on top, carefully leveling it. This can be done with an ordinary spoon. Spread the second layer of cookies with coffee on top of the cream. And beautifully decorate the dessert with the remaining half of the cream.

9. Step 8:

   

   Traditionally, this dessert is decorated with cocoa powder on top. In order for the cocoa to spread evenly over the surface, I sprinkle cocoa through a regular strainer. We remove the tiramisu in the refrigerator for impregnation. It is better that the dessert is there as long as possible, but not less than 4 hours.