Chocolate tiramisu on rum.

Chocolate tiramisu on rum.

Chocolate tiramisu on rum.

Chocolate tiramisu on rum. Tiramisu is good because it allows you to improvise - to replace some ingredients with others and even adjust the sweetness.

You may need fewer eggs - the tiramisu should turn out to be airy, but not liquid. Previously, amaretto was added to tiramisu, but now this fashion has passed, so take any alcohol you like, such as calvados.

As for the mascarpone, it is not worth whipping it with a blender - there is a danger that the cheese will give up the water, it will no longer be possible to save it.

You can sprinkle the cocoa dessert just before serving so that the powder does not get wet.


mascarpone - 500 g
cookies "Ladies fingers" - 1 pack
chicken eggs - 4 pcs.
rum - 1 ½ tbsp. l.
brown sugar - 3 tsp
cocoa powder - 3 tsp
vanilla sugar - 15 g
ground coffee - 2 tsp.
icing sugar - 2 tsp


1. Separate the whites from the yolks.

2. Beat the yolks with vanilla sugar using a blender with a whisk attachment until the mass brightens, then, without turning off the blender, add brown sugar on a spoon and beat until a smooth, homogeneous consistency is obtained.

3. Whisk the whites with a blender with a whisk attachment until fluffy, then add the powdered sugar and beat still a little.

4. Put a part of the mascarpone in the whipped yolks and grind with a silicone spatula or a wooden spoon, pour 1 teaspoon of cocoa through a sieve, pour in 1 teaspoon of rum and mix, add the remaining mascarpone and mix everything, then add the whipped proteins in small portions, each time kneading with a spatula.

5. Make a strong cup of coffee, stir with the remaining rum and soak the biscuits.

6. Place half of the soaked biscuits in a single layer in a beautiful shape or in cocktail glasses, top with a part of the mascarpone cream, then another layer of cookies, and the remaining cream on top.

7. Sprinkle tiramisu with cocoa and refrigerate.

Chocolate tiramisu on rum.

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