Tiramisu with cottage cheese
Description
An almost classic, but slightly modified recipe for making "Tiramisu" with cottage cheese. Many prepare the dessert in large dishes to end up with a sort of big cake. I prefer making "Tiramisu" in individual portions, immediately distributing it into small glasses. It's also important to chill the dessert before serving—4 to 5 hours is enough, but you can leave it in the refrigerator overnight; it certainly won't get any worse. Good luck!
Instructions
- 1
Step 1
Separate the eggs into whites and yolks. Beat the whites into a stiff foam.
- 2
Step 2
Beat the egg yolks with sugar and a pinch of vanillin. Beat until white in color.
- 3
Step 3
Mash the creamy cottage cheese with a spoon.
- 4
Step 4
Gradually add the mashed cottage cheese to the beaten egg yolks, continuing to whisk. The mixture should become smooth and uniform. Gently fold the egg whites into this mixture.
- 5
Step 5
We put the ready-made cream in the refrigerator.
- 6
Step 6
Brew strong black coffee, let it cool, then pour in "Baileys" liqueur.
- 7
Step 7
Place a portion of the cream on the bottom of individual serving glasses. Dip each biscuit into the coffee with liqueur and place it on top of the cream.
- 8
Step 8
On top, place the remaining cream, spreading it evenly throughout the cup.
- 9
Step 9
Sprinkle each dessert with cocoa powder. Place the "Tiramisu" in the refrigerator to soak and set for 4-5 hours.
- 10
Step 10
Serve at the table.