Tiramisu cookie cake with mascarpone classic

Tender, melts in the mouth, easy and quick to cook! Tiramisu cake made of cookies with mascarpone classic is a recipe for the most famous Italian dessert that does not need to be baked. Its taste combines the sweetness of buttercream and a bitter note of coffee. This cake will decorate any festive feast.
katushafinAuthor avatar
Recipe author

Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 7 g
Fats 38 % 19 g
Carbohydrates 48 % 24 g
303 kcal
GI: 9 / 52 / 39

Step-by-step cooking

Cooking time: 20 min
  1. Step 1:

    Step 1.

    How to make a Tiramisu cake from cookies with mascarpone classic? Prepare the products. Take biscuits for the cake, Savoyardi. It can be easily baked at home. Remove the cheese from the refrigerator in advance, then it will more easily interfere with the cream. Pre—brew strong coffee - in a turk, coffee maker or coffee machine. Use alcohol only if the dessert is intended for adults, I cook without it. Strong aromatic wines, cognac or Amaretto liqueur are suitable.

  2. Step 2:

    Step 2.

    Divide the eggs into whites and yolks. Try to do this as carefully as possible so that not a drop of yolk gets into the whites — otherwise they will not climb. Since the eggs do not undergo heat treatment, take the freshest from a trusted manufacturer.

  3. Step 3:

    Step 3.

    Start beating the yolks with a mixer at low speed, pouring sugar into them in portions. When all the sugar is added, turn on the mixer at maximum power and beat the yolks with sugar until a fluffy light mass.

  4. Step 4:

    Step 4.

    Add mascarpone to the beaten yolks. Mix the mixture until smooth. I stir first with a spoon, and then connect the whisk.

  5. Step 5:

    Step 5.

    In another bowl, start whipping the whites. First at low speeds, until the appearance of white foam, then at high speeds, until the formation of strong peaks. To check whether the whites are well whipped, you can do it in a simple way — turn the bowl over. Properly whipped whites will not fall, but will remain in it.

  6. Step 6:

    Step 6.

    Start adding whipped whites to the cheese mass in portions, very carefully mixing them with a spatula (preferably silicone). It is important that the proteins remain airy — the cream will then be very gentle. From the addition of proteins, the cream will become quite liquid. If you, like me, will cook a cake on a plate, then I advise you to use only half of the proteins so that the layers hold their shape. For tiramisu, which is prepared in a form with sides, add all the proteins.

  7. Step 7:

    Step 7.

    Take a flat plate (or a form with sides). Lightly lubricate the bottom with cream so that the cookies do not shift. Add alcohol to the coffee (if you use it) and pour it into a saucer. Dip the cookie sticks into the coffee for a few seconds and lay out an even layer. You do not need to soak the cookies too much — it is like a sponge in structure, from excess coffee it can get wet and lose its shape.

  8. Step 8:

    Step 8.

    Smear the first layer of cookies with cream. Put another layer of cookies on top, also soaked in coffee. And smear it with cream again. When I cook a cake in a form with sides, these two layers are enough for me, just all the cookies and all the cream go away. In the case of a cake on a plate, make a cake as high as it will be beautiful or as long as there are enough products.

  9. Step 9:

    Step 9.

    I made three layers, smeared with cream. You can coat the sides of the cake with cream. I left them naked, and used the rest of the cream to decorate the top. Put the cake in the refrigerator for a couple of hours for impregnation.

  10. Step 10:

    Step 10.

    The top of tiramisu is traditionally sprinkled with cocoa. I also squeezed the cream on top with a pastry bag. It is better to do this immediately before serving. Bon appetit!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

In order for the protein to beat well, the eggs should be fresh and chilled (from the refrigerator), and the whipping dishes should be dry and clean, without traces of fat. When you separate the whites from the yolks, make sure that not a drop of yolk gets into the protein. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the proteins. Beat with a mixer at a minimum speed, increasing the speed as you beat.
Choose enameled, ceramic or glass dishes for whipping (in no case aluminum, as the whites will turn gray!). 

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Alcohol - 83   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Natural coffee, ground - 201   kcal/100g
  • Coffee - 94   kcal/100g
  • Mascarpone cheese - 412   kcal/100g
  • Savoyardi - 378   kcal/100g

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