Tiramisu cake with cottage cheese

6 servings

90 minutes

Cottage cheese Tiramisu is an exquisite dessert inspired by classic Italian tiramisu but with a unique cottage cheese twist. Its origin stems from the desire to create a lighter and more delicate alternative to the traditional recipe. The cottage cheese and cocoa cream gives the cake a rich, creamy flavor with a hint of chocolate bitterness, while the airy sponge makes its texture soft and tender. A special magic unfolds after cooling when the cake absorbs aromas and becomes delightfully velvety. Cottage cheese tiramisu is perfect for festive occasions and cozy home evenings, offering a sense of refined Italian indulgence. It can be decorated with savoiardi cookies and cocoa for visual appeal and a classic touch.

Energy value per serving

• Calories: 505.1
• Proteins: 21.7g
• Fats: 19.3g
• Carbohydrates: 61.5g

Ingredients

• Chicken egg: 1 pc
• Cottage cheese: 400 g
• Wheat flour: 200 g
• Sugar: 1 glass
• Gelatin: 30 g
• Cocoa: 2 tbsp
• Sour cream: 2 tbsp
• Slaked soda: 1 tsp
• Butter: 90 g

Cooking steps

1. Place one hundred grams of cottage cheese in a blender and blend until a creamy consistency is achieved, with no lumps of cheese. You can add sour cream if the cottage cheese is dry.

   Required ingredients:

   • Cottage cheese: 400 g
   • Sour cream: 2 tablespoons

2. Add oil and continue whisking. Then add an egg and half a cup of sugar, and blend everything.

   Required ingredients:

   • Butter: 90 g
   • Chicken egg: 1 piece
   • Sugar: 1 glass

3. Add flour and slaked soda to the creamy dough and beat again. The dough should be thick enough for a spoon to stand.

   Required ingredients:

   • Wheat flour: 200 g
   • Slaked soda: 1 teaspoon

4. Grease the mold with oil, thoroughly coating the sides - this way the biscuit will rise better. Pour the batter into the mold, level it out, and place it in a preheated oven at 180 degrees until golden brown appears. Then reduce the power to 50 and wait another ten minutes.

   Required ingredients:

   • Butter: 90 g

5. While the biscuit is being prepared, we make the cream. Soak the gelatin in a glass of water and set aside. Put the remaining cottage cheese in a blender and blend, adding 100 ml of water. Add the remaining sugar and one spoon of cocoa.

   Required ingredients:

   • Gelatin: 30 g
   • Cottage cheese: 400 g
   • Sugar: 1 glass
   • Cocoa: 2 tablespoons

6. Heat the swollen gelatin without boiling and pour it into the cottage cheese cream. Whip everything together.

   Required ingredients:

   • Gelatin: 30 g

7. Cut the biscuit into two parts, spread a lot of cream between the two halves, and pour the remaining cream on top. Sprinkle with cocoa for decoration, and you can decorate with savoiardi cookies.

   Required ingredients:

   • Cocoa: 2 tablespoons

8. Leave the cake in the refrigerator for two to three hours.