Cake "Chocolate (Coffee) Tiramisu"

Category: Culinary recipes
Cake Chocolate (Coffee) Tiramisu

Ingredients

Cookies "Svoyardi" (made from 4 eggs)
Cream:
Fatty sour cream! 150 g
Mascarpone 250 g
Cocoa powder 10 g
Instant coffee 3 tsp
Sugar 100 g
Whipping cream (33%) 300 g
Impregnation:
Brewed coffee 100 ml
Sugar 1-2 tsp
Powder:
Cocoa 2 tbsp. l.

Cooking method

  • Mix sour cream with mascarpone, cocoa powder, instant coffee and sugar. Beat the cream and stir into the cream.
  • "Svoyardi" (a simple biscuit can be placed) on the bottom of a 15 cm diameter mold, saturate the coffee brewed with 1-2 tablespoons of sugar. Cream layer, Soaked biscuit layer, cream layer, etc. sprinkle with cocoa at the end.

The dish is designed for

5 servings

Time for preparing:

30 minutes

Note

The recipe was taken from Liza magazine and revised.

Husky
Olya, licked her lips! Vkuuusno !! Thanks for the tasty treat !! Well, at least take it and do it.
I don't quite understand the recipe.
I understand correctly that you have no recipe for Savoyardi here? Since sour cream is it a cream?
nink
An interesting recipe, I have not yet met that cream with cocoa is mixed ... :) Is there no whipped protein here? Is it given in a cream to give that "original" lightness of the cream? I only know such recipes ...
Twist
Olyaas a coffee lover can not walk by!
Can you specify the diameter of the mold?
Oira
Svoyardi took on our forum. True, lately I often do it with the usual "Tortyzhka" biscuit
Whipped cream adds airiness. Therefore, I mix them carefully so as not to fall off.
Recipe for 15 cm mold.
By the way, it is perfectly stored in the freezer (until the husband gets in there)
nink
Quote: Oira

Whipped cream adds airiness. Therefore, I mix them carefully so as not to fall off.
Thank you - this is something I missed the cream in the recipe ...
Twist
Olya, Thank you!
Oira
No problem, you are welcome
Ilona
An interesting recipe, unusual, but I would call it "Chocolate Triamisu", because here, in contrast to classic coffee, there is much less (in classic coffee it is sprinkled with grated chocolate with finely ground coffee), that is, there is less coffee here. Plus, the impregnation of coffee is "not coffe", but instant. And there is cocoa in the cream! This is already a kind of Tiramisu, but still chocolate, which should be quite tasty. We must try somehow. A recipe for those who somehow preserves the liver, which not everyone can cope with a large amount of mascarpone, so here it is partially replaced by sour cream. A good recipe has every right to life! Was Olya wrong with the name?
Oira
can rename. It's just that in the original source (before my processing) it was called coffee curls.
Ilona
Well, it seems to me that it would be more logical, and it is clearer for those who choose a recipe for themselves what they will get in the end.
Natulek
Did it. Delicious!
Oira
very glad I liked it: D
Marina111
Is this dessert in the fridge worth it? Cream will not flow? In some recipes tiramisu met gelatin, for example, A. Seleznev. If you didn't eat the cake right away, isn't it scary? Or is it better to make a serving at a time? And how many servings are obtained from this rate?
Marina111
My husband's favorite dessert is Tiramisu. In Italy, in every cafe and restaurant, we ordered Tiramisu and a cup of coffee, eh ... pleasant memories! There were also delicious Tiramisu and not so much, with dry biscuit. I have long dreamed of making this cake for him, remembering our numerous travels in Italy.But in the original recipe I read about the presence of raw eggs in the cream and stopped even thinking about it. Until I came across this recipe. I baked a savoyardi from 2 eggs, put half on the cake, left half. I made some changes to the recipe for the cream: mascarpone 200g, cream 33% 200g, sugar 140g + 6 tbsp. l. Impregnation: a cup of brewed coffee with 1 tbsp. l. sugar and 1 tbsp. l. portuguese port. The assembly is standard, only in one layer of cookies, because the cake is small in mind. Sprinkled cocoa in the refrigerator overnight. In the process of preparation, I tried the cream and the pronounced creamy taste confused me very much. But after cooling, the cream completely changed its taste and in the morning we were in for a pleasant surprise. My husband really liked it! Thank you very much for the recipe and for a piece of Italy in our house))))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers