Tiramisu with biscuits

Steps Cook Recipes Tiramisu with biscuits using 7 ingredients and 8 steps

Tiramisu with biscuits - Pour some mascarpone cream onto the biscuits and spread it with a spoon, then make add another layer of biscuits. Continue with this procedure until you have used all the ingredients, finishing with a layer of cream. You can use almost any of your favourite biscuits here - from shortcake to Nice to digestives. Another favourite are the buttery petit beurre biscuits from France. This wonderful dessert is something to try if you're looking for something different from the usual cakes and desserts!

I also made two version of it, a basic tiramisu cake and a tiramisu trifle.

I put the entire thing in fridge to set overnight and the next day i tasted it, it was like perfect and i fell in love with it instantly.

You can cook Tiramisu with biscuits using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients cook Tiramisu with biscuits

1. Prepare 300 gr mascarpone.
2. You need 2 cups espresso.
3. You need 400 gr digestive biscuits.
4. It's 2 eggs.
5. Prepare 50 gr sugar.
6. It's Cocoa.
7. It's Dark chocolate (in small piaces).

Tiramisu with biscuits instructions

1. Prepare the coffe. Once done, pour it in a bowl and let it cool.
2. Separate the yolk from the egg whites..
3. Whisk the whites until snow like. Then put them the fridge.
4. Whisk the yolks and the sugar until a yellow soft cream is made. Add the mascarpone and mix it. Then add the egg whites and keep mixing to give a cream.
5. Take some cream, and put it in the bottom of a cake tin. Then take a biscuit, immerse quickly in the coffe and position it in the tin. Keep going until one layer is done..
6. Add some more mascarpone cream and the chocolate pieces. Then add another layer of biscuits..
7. Finish off by topping with the remaining cream, chocolate chips and the cocoa.
8. Keep it in the fridge for a few hours before serving.

Tiramisu with biscuits - So, other than the eggs, there's a few more ingredients in Tiramisu worth chatting to you about! Lady fingers aka Pavesini or Savoiardi biscuits - pretty widely available nowadays, at least here in Australia. Softly dip the speculoos biscuits in the deep dish. Do not soak them completely as they have to remain a bit solid. Be careful that the interior of the biscuit remains dry. Line up the bottom of a bowl with a layer of speculoos. Cover the layer of biscuits with the egg mascarpone mix. Thank you and good luck