Tiramisu with biscuit dough
8 servings
60 minutes
Tiramisu on sponge cake is a refined dessert of European cuisine, infused with the aroma of coffee and the tenderness of creamy filling. Traditionally an Italian treat, tiramisu has gained worldwide popularity due to its airy taste and harmonious blend of sweetness, coffee, and a hint of cocoa bitterness. This version uses sponge cake, making the dessert especially soft and rich. The cream made from whipped cream, eggs, and gelatin has a silky texture that melts in your mouth. Each serving of tiramisu offers a feeling of sophisticated enjoyment, and chilling it before serving enhances the flavor, making it an ideal conclusion to dinner. The sprinkle of grated chocolate gives the dessert an elegant appearance and adds depth to its taste. This dessert is a perfect combination of classic and innovative approach!
1
Soak the gelatin in half a glass of milk for half an hour.
- Gelatin: 3 tablespoons
- Milk: 0.5 glass
2
Heat the milk and stir until the gelatin is completely dissolved.
- Milk: 0.5 glass
- Gelatin: 3 tablespoons
3
Dissolve 0.5 cup of sugar in hot espresso and let it cool.
- Espresso: 0.8 glass
- Sugar: 2.5 glasss
4
Preheat the oven to 180. Grease a rectangular pan with oil.
5
Beat 4 eggs with a cup of sugar, add flour and baking powder and mix. Pour the batter into a mold and bake for 30-40 minutes. Remove from the mold, cool down, and cut into two layers.
- Chicken egg: 8 pieces
- Sugar: 2.5 glasss
- Wheat flour: 1 glass
- Baking powder (raising agent): 2 teaspoons
6
Whip the cream with vanilla sugar until stable peaks form. Place in the refrigerator.
- Heavy cream 35% fat: 0.5 l
- Vanilla sugar: 2 tablespoons
7
Separate 4 eggs into whites and yolks. Whip the whites with half a cup of sugar until stiff peaks form and put in the refrigerator.
- Chicken egg: 8 pieces
- Sugar: 2.5 glasss
8
Beat the yolks with the remaining sugar, gradually adding the dissolved gelatin. Place in the refrigerator for 15-20 minutes, without letting the mixture set.
- Chicken egg: 8 pieces
- Sugar: 2.5 glasss
- Gelatin: 3 tablespoons
9
Carefully mix the yolk mixture with the whipped cream and whipped egg whites.
- Heavy cream 35% fat: 0.5 l
- Chicken egg: 8 pieces
10
Soak the layers with sweet coffee.
- Espresso: 0.8 glass
11
Spread half of the cream on one layer and cover with the second layer. Top with the remaining cream.
12
Put the cake in the fridge overnight.
13
Sprinkle with grated chocolate before serving.
- Grated chocolate: 4 tablespoons
