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.
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.
- Curd cheese (tvorog): 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.
- 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.
- Wheat flour: 200 g
- Baking soda reacted with acid: 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.
- 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.
- Gelatin: 30 g
- Curd cheese (tvorog): 400 g
- Sugar: 1 glass
- Cocoa powder: 2 tablespoons
6
Heat the swollen gelatin without boiling and pour it into the cottage cheese cream. Whip everything together.
- 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.
- Cocoa powder: 2 tablespoons
8
Leave the cake in the refrigerator for two to three hours.
