Tiramisu

Dessert & Sweet

Serves: 6 people   Working time: 45 min    Total time: 2 – 25 hours

Ingredients

250 ml espresso (if somebody doesn’t drink coffee, you could use de-caffeinated espresso or grain coffee/ children’s coffee)
250 g butter cookies (the cheap ones are often without egg)
500 g mascarpone (if not available, use Philadelphia creme cheese)
300 ml whipping cream
100 g icing sugar
10 drops bitter-almond oil
3 tablespoons cacao powder

Directions

First cook the espresso coffee and let it cool down. Mix the icing sugar with the bitter-almond oil. Whip the whipping cream. Make sure that the cream is really cold; then it is easy to be whipped and gets real stiff. Stir the mascarpone smooth, then add the icing sugar mix and stir it, too. Afterwards add the whipped cream.

Put the first layer of butter cookies into a cooking/ baking tin and drip espresso on them. Depending on what kind of cookies you have you can dip the whole cookie in the espresso and then place them in the tin. They are supposed to become soft on the outside but still hard inside. Put a layer of mascarpone-cream, then again a layer with espresso-dipped cookies and so on, until there is nothing left. The top layer should be mascarpone-cream.

Put it in the refrigerator for between 1 and 24 hours. Sprinkle the cocoa powder on the top, right before serving. You can also make individual portions directly in glasses.

Tiramisu

Dessert & Süßes

Für: 6 Personen   Arbeitszeit: 45 Min.    Gesamtzeit: 2 – 25 Stunden

 

Zutaten

250 ml Espresso (kann auch mit koffeinfreiem Kaffee oder Getreidekaffe/Kinderkaffee zubereitet werden)
250 g Butterkekse (die billigen sind meist ohne Ei)
500 g Mascarpone (oder Philadelphia Frischkäse)
300 ml Schlagsahne
100 g Puderzucker
10 Tropfen Bittermandelöl
3 TL Kakaopulver

 

Zubereitung

Zuerst den Espresso kochen und abkühlen lassen. Puderzucker mit Bittermandelöl mischen. Sahne steif schlagen; die Sahne sollte sehr kalt sein, damit sie sich leicht schlagen lässt und steif wird. Mascarpone durchrühren, den Puderzucker unterrühren, dann die Schlagsahne unterheben.

Eine erste Lage Butterkekse in einer Form auslegen und mit Espresso beträufeln. Je nachdem, welche Kekse man verwendet, Kekse in den Espresso tunken und dann in die Form legen – sie sollten außen weich sein und innen knusprig bleiben. Darauf folgt eine Lage Mascarpone Creme, dann wieder eine Lage espressogetränkte Kekse. Fortfahren, bis alles aufgebraucht ist. Die letzte Lage sollte aus Mascarpone Creme bestehen.

1-24 Stunden kühl stellen. Vor dem Servieren mit Kakaopulver bestäuben. Das Tiramisu kann auch direkt in Portionsgläser abgefüllt werden.

Tiramisu

Desserts & Sweets

Serves: 6 people   Working time: 45 min    Total time: 2 – 25 hours

Ingredients

250 ml espresso (if somebody doesn’t drink coffee, you could use de-caffeinated espresso or grain coffee/ children’s coffee)
250 g butter cookies (the cheap ones are often without egg)
500 g mascarpone (if not available, use Philadelphia creme cheese)
300 ml whipping cream
100 g icing sugar
10 drops bitter-almond oil
3 tablespoons cacao powder

Directions

First cook the espresso coffee and let it cool down. Mix the icing sugar with the bitter-almond oil. Whip the whipping cream. Make sure that the cream is really cold; then it is easy to be whipped and gets real stiff. Stir the mascarpone smooth, then add the icing sugar mix and stir it, too. Afterwards add the whipped cream.

Put the first layer of butter cookies into a cooking/ baking tin and drip espresso on them. Depending on what kind of cookies you have you can dip the whole cookie in the espresso and then place them in the tin. They are supposed to become soft on the outside but still hard inside. Put a layer of mascarpone-cream, then again a layer with espresso-dipped cookies and so on, until there is nothing left. The top layer should be mascarpone-cream.

Put it in the refrigerator for between 1 and 24 hours. Sprinkle the cocoa powder on the top, right before serving. You can also make individual portions directly in glasses.

Tiramisu

Desserts & Sweets

Serves: 6 people   Working time: 45 min    Total time: 2 – 25 hours

Ingredients

250 ml espresso (if somebody doesn’t drink coffee, you could use de-caffeinated espresso or grain coffee/ children’s coffee)
250 g butter cookies (the cheap ones are often without egg)
500 g mascarpone (if not available, use Philadelphia creme cheese)
300 ml whipping cream
100 g icing sugar
10 drops bitter-almond oil
3 tablespoons cacao powder

Directions

First cook the espresso coffee and let it cool down. Mix the icing sugar with the bitter-almond oil. Whip the whipping cream. Make sure that the cream is really cold; then it is easy to be whipped and gets real stiff. Stir the mascarpone smooth, then add the icing sugar mix and stir it, too. Afterwards add the whipped cream.

Put the first layer of butter cookies into a cooking/ baking tin and drip espresso on them. Depending on what kind of cookies you have you can dip the whole cookie in the espresso and then place them in the tin. They are supposed to become soft on the outside but still hard inside. Put a layer of mascarpone-cream, then again a layer with espresso-dipped cookies and so on, until there is nothing left. The top layer should be mascarpone-cream.

Put it in the refrigerator for between 1 and 24 hours. Sprinkle the cocoa powder on the top, right before serving. You can also make individual portions directly in glasses.