Tiramisu cake with biscuit base without baking
Ingredients
Biscuit base
- 10 biscuits, from Digestives
- 4 tbsp butter, melted
Tiramisu cream
- 2 tbsp instant coffee
- 240 ml water, warm
- 200 ml whipped cream
- 100 g sugar
- 220 g cream cheese, double cream cheese
- 220 g mascarpone
- 1 tsp vanilla extract
- 12 ladyfingers
- 2 tbsp cocoa powder
- 200 g chocolate, for topping, optional
Utensils
- Food processor
- Springform pan
- Biscuit spoon
- Bowl
- Hand mixer
Instructions
- In a food processor, finely blend the biscuits.
- Add the melted butter and mix well.
- Spread the biscuit mixture into a springform pan, pressing firmly to form an even base.
- Press the base for 15 Leave to cool for minutes.
- Dissolve the instant coffee in a cup of warm water and pour into a shallow bowl.
- Whip the whipped cream with the sugar.
- Mix the cream cheese, mascarpone and vanilla extract.
- Carefully fold the solid cream into the cream cheese mixture.
- Spread half of the cream over the biscuit base.
- Dip the ladyfingers briefly into the dissolved coffee.
- Place them next to each other on top of the cream.
- Spread the remaining cream evenly over the ladyfingers layer.
- Cover the tiramisu cake and Refrigerate overnight.
- Before serving, sprinkle the tiramisu cake with cocoa powder and enjoy with a cup of coffee or tea.
The tiramisu cake also tastes very good with Cantuccini (Italian almond biscuits) as a biscuit base! Instead of the cocoa powder, a chocolate coating on the cake can also look great!
