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Tiramisu: recipe with mascarpone cheese. Video
Soft and fatty Italian mascarpone cheese with a delicate taste is ideal for creating desserts. The most popular option is the succulent tiramisu cake. But you can also make other mascarpone cream treats by adding cream, cottage cheese, fruit or berries to the cheese.
Tiramisu with mascarpone cheese
This popular Italian dessert is prepared a few hours before serving, the biscuit should be soaked in cream. Serve cold and garnish with chocolate chips, cocoa powder and fresh mint leaves.
You will need:
– 500 g of mascarpone cheese; – 4 eggs; – 75 g of powdered sugar; – 0,5 cups of cold strong coffee; – 40 pcs. Savoyardi cookies; – 80 g of dark chocolate; – 4 tablespoons of coffee or chocolate liqueur; – 1 tablespoon of cocoa powder; – a sprig of mint for decoration.
Place the mascarpone in a bowl and mash with a fork or whisk until soft. In a separate bowl, whitewash the yolks and icing sugar and spoon into the mascarpone, stirring gently. Beat the whites into a strong foam and add them in portions to the cheese-yolk mass. Stir the mixture from top to bottom to prevent the proteins from falling off.
“Savoyardi” can be replaced with ready-made oblong biscuits or homemade biscuits
Pour liquor into strong cold coffee. Dip the biscuits in it one by one and place the bottom of the mold on them. The bottom layer of the dessert will take about 20 cookies. Place half of the cheese and egg mixture on top. Soak the remaining cookies in coffee and spread them in a thick layer over the cream. Cover the biscuits with the second slice of mascarpone. Put the mold in the cold for at least 4 hours, and preferably overnight. Before serving, sprinkle the dessert with grated chocolate mixed with cocoa powder. Garnish each serving with fresh mint leaves.
Try another variation of the popular dessert, complementing the classic recipe with refreshing strawberries and orange juice.
You will need:
– 125 g ready-made biscuit; – 0,75 cups of strong cold coffee; – 5 tablespoons of freshly squeezed orange juice; – 400 g of fresh strawberries; – 4 tablespoons of almond liqueur; – 200 g of mascarpone cheese; – 200 g of soft low-fat cottage cheese; – a few drops of bitter almond essence; – 75 g of powdered sugar; – 5 tablespoons of lemon juice; – almond flakes; – chocolate leaves for decoration.
Cut the biscuit into cubes. Wash and pat dry the strawberries. Set aside a few large berries for decoration, cut the rest into thin plastics and sprinkle with almond liqueur. Mix coffee with freshly squeezed orange juice. Mash the mascarpone with a fork, mix with cottage cheese, powdered sugar, lemon juice. Pour in the coffee-orange mixture and almond essence. Whisk the cream until smooth. Layer the biscuit cubes, cream and chopped strawberries in a split form.
Place the dessert in the cold for a few hours. Before serving, cut into portions, each garnish with almond petals, chocolate leaves and whole strawberries.
Homemade waffles with cheese cream
Mascarpone makes a delicate and airy cream that can be used to fill homemade waffles. For a more original taste, add fruits to it – peaches, pears, bananas or pineapples. The dish turns out to be not only tasty, but also very satisfying, two waffles are enough for a serving.
You will need: – 150 g of wheat flour; – 170 g of butter; – 3 eggs; – 150 g of sugar; – 2 tablespoons of starch; – a pinch of vanillin; – 0,5 teaspoon of salt; – 250 g of mascarpone cheese; – 60 g of powdered sugar; – 0,5 ripe pear; – 1 ripe peach.
Canned fruit can be used instead of fresh fruit. In this case, cut the amount of powdered sugar in half.
Make homemade waffles. Mash eggs with sugar and vanilla. Sift flour, mix with salt and starch. Pour flour into egg mixture and stir until smooth. Melt the butter, cool slightly and pour into the dough. Stir it again.
Preheat the electric waffle iron, grease its plates with vegetable oil. Pour the dough in portions onto the bottom plate, then press down with the top of the waffle iron and hold until steam comes out. After 2-3 minutes, open the lid of the device, remove the finished wafer with a spatula and roll it into a tube or cone. Set aside the product to cool and start baking the next waffle.
While the waffles are cooling, prepare the cream. Peel pear and peach, remove seeds. Finely chop the pulp of the fruit. Whisk the mascarpone with powdered sugar, then add the chopped fruits and mix everything. Fill the waffles with cream using a pastry syringe. Serve immediately, the waffles should remain crispy.
Carrot cake with mascarpone cream
You will need:
– 0,5 kg of juicy carrots; – 4 egg whites; – 200 g of sugar; – 250 g of wheat flour; – 2 teaspoons of baking powder; – 100 g of butter; – a pinch of ground cardamom; – a pinch of cinnamon. – 250 g of mascarpone cheese ; – 60 g of powdered sugar; – 0,5 cups of almond petals.
Fry the almonds in a dry skillet until golden brown. Peel the carrots and grate them on a fine grater. In a deep bowl, combine the flour, sugar, baking powder, cinnamon, and cardamom. Add softened butter and rub the mixture into crumbs with your hands. Place the grated carrots in the mixture and stir again.
Beat the egg whites in a fluffy foam and place in portions into the dough, stirring gently to maintain lightness. Line a refractory mold with baking paper and fill with dough. Place it in an oven preheated to 170 ° C. Bake the crust until golden brown. Readiness can be checked by piercing the cake with a wooden splinter; there should be no traces of dough on it.
Remove the finished cake and chill on the board. Mash the mascarpone with a fork, then beat with the powdered sugar until smooth. Place the cream on a crust, flatten and sprinkle with toasted almond petals on the cake.