Cake "Striving upward" (based on Tiramisu)

[Savoyardi:]

Cake "Striving upward" (based on Tiramisu)

Category: Culinary recipes

Ingredients
Chocolate Chiffon Biscuit
Protein	4 things.
Yolks	3 pcs.
Milk	85 m
Flour	130 g
Corn oil (or other refined vegetable oil)	65 ml
Baking powder	1 tsp
Soda	1/8 tsp
Salt	1/8 tsp
Sugar	120 g
Vanilla sugar	10 g
Cocoa	2 tbsp. l.
Instant coffee	0.8 tbsp. l. (I have: two Nescafe sticks)
Savoyardi:
Eggs	2 pcs.
Sugar	80 g
Vanilla sugar	10 g
Flour	80 g
Corn starch	20 g
Impregnation:
Coffee brewed in your favorite way	200 ml.
Sugar	1.5 tsp.
Cognac (rum, Amaretto liqueur, Baileys liqueur, etc.)	25 ml.
Grated dark chocolate (or good cocoa)	100 g
Cream:
Yolks	5 pieces.
Sugar	120 g
White sweet wine	120 g
Mascarpone cheese	250 g
Cream 33%	300 g
Powdered sugar	1.5 tbsp. l.

Cooking method

• Yes, girls, I know: there are many Tiramisu recipes in our house, but it seems to me that this one still differs both in ingredients and in the principle of assembling the cake. Of course, this is not a classic Tiramisu (well, it's scary somehow in our times to use raw eggs, although somehow I will certainly take a chance anyway, well, I wonder; and I did just a cake, not a dessert), but this is sooooo, well just an unusually tasty cake, very similar to Tiramisu both in taste and appearance (well, here who will try as much) Like all my recipes, this one is very easy to prepare: on the first day we bake a biscuit and Savoyardi, on the second day we prepare cream and we collect the cake, on the third - decorate. Alternatively, we bake Savoyardi for three days and store them in a tin box. The sponge cake, however, in any case should ripen, so we bake it the night before, but you can cook the cream, collect and decorate at once :))) For us, this is a couple of trifles :))))
• Let's get started?
• For the base of the cake, I chose a chocolate chiffon biscuit according to this recipe Chocolate Chiffon Biscuit... Probably, it could be a link and confine ourselves, but, firstly, minor changes were made to the recipe, and, secondly, many have problems with baking it, so I, if you will allow me, will pay a little attention to those moments of this process, which seemed to me important for a successful result :))
• Eggs for biscuit (like all other products) should be at room temperature, believe me, this is important, not critical, but important. They must be washed, wiped dry and the whites must be separated from the yolks.
• Turn on the oven and heat it up to 180^about
• Cover the bottom of the biscuit mold. We do not cover the sides and do not lubricate with anything - this is important!
• We measure out butter and milk, measure flour, mix with baking powder and soda and sift.
• Add salt to the proteins and beat into a stable mass. Then, without stopping whipping, gradually add 40 gr. sugar and beat the whites until they fall out of the bowl when you turn it over.
• 
• Beat the yolks with 80 g of sugar and vanilla sugar until whitening and a fluffy mass.
• In a separate cup we mix milk, cocoa and coffee (and it tastes so delicious :)) Sometimes I add butter directly to this mixture.
• In the whipped yolks, without stopping whipping, add butter, and then the milk-coffee mixture (if you are courageous and a spender, you can also squish 20 grams of coffee Baileys - the biscuit will certainly thank you).
• 
• Then stir in the flour (you can at low speed, or you can manually),
• 
• and then (here it is necessary by hand) - in two steps beaten egg whites by folding.
• 
• Pour the dough into a mold and send it to a preheated oven, bake for 30-40 minutes (the time is very approximate, you are better familiar with the nature of your oven) at a temperature of 180 degrees.
• 
• We check the readiness of the biscuit with a wooden stick and, when it is ready, take it out of the oven and, leaving it in the mold, turn it over on cups or glasses and leave it to cool completely, like this
• 
• After cooling down, cut off the top of the biscuit and cut it into two parts.
• 
• Savoyardi:
• Now about the Savoyardi baking. Of course, you can just buy it in the store and not bother, but ... We're not looking for easy ways, are we? We strive upward, that is, we certainly want to grow above ourselves :)) Having conceived to make Tiramisu, I firmly knew: I will definitely bake Savoyardi myself, otherwise I cannot. And the search for recipes began, which turned out to be a rather tedious task, since there are hundreds of them on the network and they are all different ... The first attempt was extremely unsuccessful. Then, based on my own intuitive feelings and what I knew about biscuit dough, I chose our Angela's very well-described recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430026.0 Everything turned out to be much better, but my cookies turned out worse than those of the author of the recipe (Angela, forgive me, only my .html "talents" are to blame, your recipe is wonderful, but I, solely through my fault, made flat pancakes) and then I made some changes to it, so with the result of this baking we rushed into an adventure called "Striving upward", I offer it to you :)))
• Eggs (do you remember, room temperature?) Divide into whites and yolks. Angela's recipe is a joint beating and an excellent result at the same time, but this trick did not work for me (although I always make biscuit dough by beating whole eggs, chiffon is an exception). So I did this:
• Whipped the whites with salt and 40 g of sugar according to the technology described above until strong peaks.
• Beat the yolks with 40 g of sugar and vanilla sugar until a fluffy white mass.
• Then MANUALLY - this is important! - add a third of the proteins to the yolks, mix, then sifted flour with starch (I did not add baking powder) and the rest of the proteins and mix by folding. (I really do not like starch in baking and usually never add it to biscuits, but here, in my opinion, it is simply necessary if you want your cookies to be exactly crispy sticks, and not ordinary delicious biscuit buns)
• I put the cookies themselves on a baking sheet from a pastry bag with a round nozzle with a diameter of 10 mm, but you can take any bag and cut off a corner from it. Having squeezed out cookies in the form of sticks on a sheet of unlubricated baking paper, do not forget to sprinkle them with powdered sugar - this will contribute to the appearance of a crust on them and when they break, they will crunch like real ones, not worse than purchased ones :))) Unfortunately, photos of those planted on a sheet my tablet didn't want to save cookies :(
• Sprinkle the cookies with powdered sugar, send them into an oven preheated to 200-210 degrees and bake at this temperature for 10-15 minutes (I baked at 200 degrees for 20 minutes, until my cookies acquired a delicate creamy shade of crazy beauty). Then turn off the oven and leave the cookies in it (under your watchful eye) for another 5-10 minutes. After all, what is Savoyardi? This is a biscuit, but dried at a high temperature, right?
• After removing from the oven, you could knock on my Savoyardi: they turned out with a hard crust, but very soft and tender inside - just frozen foam
• 
• From the specified amount of ingredients, cookies are obtained exactly on a baking sheet of a conventional oven in a 60 cm wide stove.
• For the decoration I had conceived, I needed a double portion of Savoyardi, therefore, given the terrible heat that was established in our country, I gradually baked them in advance and kept them in a tin box ... Baking and baking ... Because in some mysterious way they disappeared and disappeared ... Well, it's true, they turned out to be incredibly tasty even with tea or coffee or kefir or milk ...I still could not save the amount I needed, so in the photo of the cake you can see my way of getting out of the situation when there are not enough cookies for the entire perimeter of the cake :))) In fact, of course, in the classic Tiramisu design, the cookies on the sides of the cake should would go on, but ... our cookies went somewhere earlier :)))
• Well, here we baked the base of the cake and now we make the impregnation and cream, and also rub the chocolate (or put cocoa on the table) so as not to forget to sprinkle the layers of our cake with them, as I did it safely :)
• Impregnation:
• For impregnation, we brew strong coffee and, if desired, add or not add sugar to it, as well as cognac (or any other suitable alcohol). Leave it to cool completely. If the coffee for soaking is hot, then our cake will simply turn into porridge, so we are in no hurry and show prudence, even sniffing the cognac :)))
• Cream:
• We mix five yolks with sugar and sweet white wine (of course, you can not white, but the color of the cream will change), and brew either in a water bath or, like me, just over low heat until thickened (as they say, to a temperature of 72-74 degrees - to be honest, I didn’t measure, I checked it with a wooden spatula, scooped it up, drew a line with the handle of a teaspoon - the line remained, did not converge, so it’s ready).
• Pour the custard base into the mixer bowl and beat until it cools completely.
• While cooking the base, remove the Mascarpone from the refrigerator, let it warm to room temperature, so they will mix better.
• We mix Mascarpone into a completely cooled base of room temperature, just mix, do not beat.
• 
• Whisk the cream (placed in the freezer for 15 minutes before whipping) in a chilled bowl with chilled whisks with vanilla sugar and powdered sugar until stable.
• Stir in the cream in the Mascarpone with the custard base. The cream is ready.
• 
• Assembly:
• I assembled in a mold, padding it with acetate border film.
• In the split ring we place the first cake of the chocolate-chiffon biscuit, soak it with coffee and cover with a layer of cream.
• Put the cookies on the cream, which we previously dipped in coffee.
• 
• Then sprinkle them with grated chocolate or cocoa, whichever you prefer, and cover with a layer of cream again.
• We repeat the procedure described above so that we have two layers of cookies separated by cream in the cake.
• 
• Then we also saturate the second cake with coffee and, turning it over, place it on the cream.
• We send the cake to soak, and then decorate as desired.
• 
• In the final photo, you see a protein custard decoration option. But in fact, I am not abandoned by the desire to make a completely classic version of Tiramisu decoration: on the sides there are solid Savoyardi cookies, and on top there are "truffles" from the same cream as inside, which are made with an ordinary round nozzle and abundantly sprinkled with cocoa. I sincerely hope that someday I will make such an option and bring a photo here :) In the meantime, here is a photo of the cake in a section, help yourself, it's insanely delicious :)))
• 
• And here you can see the cut of Savoyardi:
• 
• Girls, dear, the description is very long, but this is only because I wanted not to miss anything and tell everything in detail :) In fact, no special work, no special time and no special efforts, this cake does not require, and the taste is just higher sky :))) Try it, and you can tell everyone that now you can cook Tiramisu :)))

The dish is designed for

The recipe is given for a mold with a diameter of 21 cm.

Time for preparing:

Everything is very individual - two days, two hours a day, provided that you are the same kopusha as I am :)))

Cooking program:

Oven, mixer, refrigerator, handles :)

Note

Girls, you know how much I love to talk to you and how sometimes I shamelessly abuse the possibilities of Notes Of course, I did not fail to take this opportunity this time too, but ...The note turned out to be so long, and my next story is so long that even I was ashamed of it, realizing that before that you had read my lengthy recipe for so long and had already spent a lot of your precious time on it.Therefore, I deleted everything I wrote and will try to tell you shortly why my cake has such a name. Not only because I tried to paraphrase the literal translation of the name Tiramisu; and not only because the taste of this cake gives a really high pleasure and takes you somewhere into the sky-high ... It's just very small for me, but, I hope, a consistent step forward and up on the path of my own development, and I invite you all to take this step together, because the most exciting thing to do is to grow above yourself, above your problems and griefs, above your inability and imperfection, and most importantly, above your desire to do nothing and leave everything as it is ... I really want to win this desire, I desperately want to continue to develop and if you knew, girls, how desperately I want to be better ...)) Are you with me?

I am taking a very beautiful and appetizing cake to bookmarks I will try to surprise my boys and Savoyardi has long wanted to try to bake it herself, I still could not find a recipe, and you solved this problem in one fell swoop, thanks for such beauty

[Fluffy cat]

Fluffy cat, thanks, Elya, try it, it's really not difficult, but amazingly delicious :)

[Fluffy cat]

Fluffy cat, thanks, Elya, try it, it's really not difficult, but amazingly delicious :)

Thanks for the recipe, add to your bookmarks!

Are you with me?

Of course! Therefore, we are here on the forum!

[Kinglet]

Kinglet, Vika, Gorgeous cake! Thanks for the recipe!

[Kinglet]

Kinglet, Vika, 🔗

[Albina]

Albina,

Vika,
1.
Thank you for striving upward. Great. More than thanks. With you, absolutely.
2. I envy your students. Strong. All students would have such a presentation of the material from the teacher and such a great desire to teach.
3. The cake is absolutely wonderful!
4. In vain I read a note, I always read it with great pleasure.

[L]

L, Larochka, well, you are straight ... inspired me now, honestly :))) My students do not envy themselves, no, they get it from me, kanesh, but they forgive me a lot precisely for their sincere desire to teach Truth, if I do something I know, I always want everyone to know about it. Somewhere you looked straight into the water, you know what they say? "Victoria Valerievna will still teach, either by force, or under hypnosis, at least something, but you will know for sure" But in cooking, I still cannot teach, quarrel, I myself still know so little and can, just when something turns out, well, I really want to share :)))

Aaaaaaaaaaaa! Give me two pieces ... no, it's better three ... there are three of us)))
Vikus, when she saw the Savoyardi, immediately remembered about you! ... beauty !. delicious ... I love tiramisu ...
Thanks for the tasty treat and the details !.

Added Sunday 26 Jun 2016 11:24 am

Finally, the karinki loaded into my village))) the first impression of the cut - Frezier with Savoyardi)))
Well done, Vikuska !. our excellent student !!!

first impression of the cut - Frezier with Savoyardi)))

Oh, you laugh at the Inventor, Alenka Neeee, here is a completely different cream and it has a different taste, and now I'm so glad that I risked not loading it with gelatin - it keeps its shape so perfectly :))) Thank you for stopping by, I'm so glad to see you

"Victoria Valerievna will still teach, either by force, or under hypnosis, at least something, but you will know for sure from her"

Here, let them appreciate the treasure

[Larissa]

Larissa,

Vika, awesome cake. Both cut and decorated. That's it, I want this (although I am not a fan of Tiramisu, but after reading you ......) I must somehow pile. What are you all the same clever. Striving for somewhere, for something it's so great

Vikul, the cake is gorgeous !!! The cut is just wonderful !!! : girl_dance: Where is my coffee ???? Thank you, dear for the recipe, such (as always) detailed and very fascinating description !!!

Are you with me?

I'm definitely with you !!! I really want to develop and go forward))

[Vika]

Vika, very nice cake. You always decorate with great taste. I'll try somehow and I'll make a Savoyardi recipe according to yours.

This is just a miracle!!!!!!!

[Altyn]

That's it, I want this (even though I'm not a Tiramisu lover,

Thank you for your kind words :) Olga, you know, I, too, have always been sincerely convinced that I am not at all a lover of Tiramisu.I never ordered it in cafes, and never bought it for the holidays (well, in those days when I had sweet I still ate purchased items) so, I could pinch off a piece from someone I trusted very much.Before preparing this cake, I specially went to an Italian restaurant not far from my house and ordered Tiramisu. Well, in order to understand what I should get as a result and whether mine will be at least a little like the real one. The waiter confidentially informed me, intimately lowering his voice: "We have just wonderful Tiramisu" ... Well, he didn’t know that for me it was just a prototype. When they brought me a piece of this, God forgive me, unearthly bliss, at first I went nuts from him prices (so you understand - 160 gr. costs 69 hryvnyas, if I understand correctly, somewhere around 250 in rubles, right?), and then conscientiously prepared to disassemble it into its components and remember all its charm to repeat ... the first fork I realized, firstly, that this unearthly bliss was mixed with vegetable cream and very cheap cognac: facepalm: and, secondly, that even if I impose sooo much, I will still get a much better result (well, you Well, you know, girls, I have always inadequately assessed my abilities) When preparing homemade Tiramisu, I still tried very hard to treat the authentic recipe as respectfully as possible and even practically did not play naughty (well, only lemon zest was added to the cream and forgotten, by the way, about this write in the recipe) and still was rewarded for it. Olga, it turned out that home-made Tiramisu is not at all purchased and not even a restaurant Tiramisu, this is "something special" by signing up to his enthusiastic fans

I'm definitely with you !!! I really want to develop and go forward))

Thank you, Natulik, you will definitely not stagnate on the spot. The fact that you are moving in the right direction is sooo noticeable in your work

I'll try somehow and I'll make a Savoyardi recipe according to yours.

Angela, dear, thank you, I am very, very pleased with your praise.Try it, it will be very pleasant and joyful for me :) And it will also be interesting if you will see any difference in cookies according to two slightly different recipes
Altyn, Nadyush, thank you very much :) For me - yes, this is really a miracle, because if someone else a year and a half ago said that I myself was sculpting Tiramisu and would be incredibly pleased with it, I would laugh for a long time :))) )

Vikulya, the cake is delicious. As soon as I saw him, I wanted the same. I really liked the decoration, so unusual.
I love Tiramisu, but I don't like the coffee taste in it. I don't really like coffee. Can the impregnation be made non-coffee? But which one? ... In short, I'm all in thought ...

[anuta-k2002]

Can the impregnation be made non-coffee? But which one? ...

anuta-k2002, Anechka, yes, of course you can. There is so much room for imagination - use any impregnation that you like, with which you usually saturate your cakes - everything will do. I think strawberry juice (or syrup) with a martini, for example, or strawberry juice with melted ice cream would be great. You can also dilute boiled condensed milk in water and drip a little brandy. Yes, whatever you like, you can. I’ll tell you more: even if you don’t impregnate anything, nothing terrible will happen - the shock-chiffon is very delicate even without impregnation, and Savoyards are generally very interesting in structure - they absorb everything like a sponge. It seems to me that the cream itself will saturate the cake enough. But I would still soak it with syrup mixed with alcohol - add strawberries to the cream - and you will have strawberry Tiramisu, why not?

strawberry Tiramisu, poch

Vikulya, thanks for the ideas. What would I do without you!

What would I do without you!

Always please, come to us again :))))

you will have strawberry Tiramisu,

I saw in the internet variations on the theme of Tiramisu, by the way, just strawberry!

There are a lot of these variations ... And they are all delicious a la tiramisu.

Vikus, forgive me that I only made half of your cake .. only cream without cakes ... but at my dacha, purchased tiramisu were accidentally lying around ... I am still testing the dacha oven ... so I just laid the cream pretty and in a freezer ... well, we have 32 degrees, where is devATS ?. eat your tiramisu frozen !.

Thank you, Vikulechek !.

I made only half of your cake .. only cream without cakes ...

Alenchik, well done! You just made a real Tiramisu, in the sense of a dessert, but I just needed the cake, that's why there was such an addition in the form of shokokorzha :) You, for my taste, just got the most delicious part of "Aspiration"

[Kinglet]

Kinglet, Vika, how clever you are! Describe the whole process in such detail) The cake is just for me and my family - coffee and chocolate lovers, my husband has been begging for tiramisu for a year now, now I will please on the anniversary)) Thank you for the recipe!

[Cixlida]

Cixlida, Natasha, thank you very much, I am very glad that the recipe was useful :)) Get ready soon, I can imagine what a masterpiece it will be in your performance :)))

[Kinglet]

Kinglet, Vika, very interested in the recipe! You know how to hook you with your description of the recipe, I immediately wanted to cook the Tiramisu dessert itself, I love it very much, but I tasted it really delicious only a couple of times ... Once upon a time I tried to make it myself, it turned out well, but not ah. And now it caught fire again, thanks to you But I have a problem with Savoyardi, how many recipes I tried - sticks don't work, pancakes turn out ... I will try again, I want to win Thanks for the incentive recipe

[Kseny @]

Kseny @, Oksanochka, thank you very much for such pleasant compliments. As I understood, so that Savoyardi does not turn out to be pancakes, it is very important not to hammer them with flour (however, as with raising any biscuit, this is important). The flour must be mixed very carefully, but carefully, always by hand and, if possible, for a short time: sifted eggs beaten with sugar on the surface, immersed a spatula in the center of the container, held it along the bottom towards you and emerged at the edge of the bowl. And again this procedure was repeated, with the other hand turning the bowl in a circle until all the flour intervened. Well, something like this. I did not even suspect that Savoyardi are so tasty in themselves :) I really hope that the recipe will not disappoint you and Tiramisu will really turn out AH! Well, for me, at least, it turned out that way. I sincerely wish you victory and I will look forward to the results of the new test, it is worth it, good luck

[Vika]

Vika, thank you very much for the tips and such pleasant wishes! I will try very hard

Girls what is acetate curb film and how can it be replaced?

[ElenaS]

ElenaS, this is a special tape that is laid inside the split mold to isolate the cake from the sides of the mold. Used when assembling mousse cakes and more. Spread inside the mold before assembling the cake. From the collected and cooled cake, the ring is first removed (split form), and then the film itself (tape), and the sides of the cake are even and smooth. Sold in online confectionery stores. In Ukraine, there is a Lavar, for example, called "curb tape for cake (compacted)". Easily replaced with files, folders, plastic or plastic napkins, which are cut to the desired height. But honestly, I cannot understand the meaning of such a replacement - this tape is inexpensive and reusable, after use it is easy to clean and dry, and then can be used again. In my opinion, daddies and files will cost more, but ... "everyone chooses for himself")))

daddies and files will cost more

Vikul, so they are also washed and reusable))) And they cost a penny, and you can make any height))

[kirpochka]

kirpochka, yes, of course, Natul, so

"everyone chooses for himself")))

[Vika]

Vika,

[Vika]

Vika, I tell: now I can cook 'Tiramisu'


OH and AH, I can say, it's VERY tasty, tender, airy, juicy and rich. Of course I expected it to be very good, but this ... This is a really awesome cake Thank you, dear, for sharing such a wonderful recipe I recommend to everyone!!!

[Kseny @]

Kseny @, Oksana, well, your cake turned out to be exceptionally beautiful. The cut is wonderful: smooth, neat, delicious! And the hearts on the sides look very nice

[Vika]

Vika, thanks for the praises, the decoration is very simple, homemade, I just wanted to taste the cake) it deserves a more refined decoration, that's how you
And the hearts have an interesting story: when I set the Savoyardi off, my hand trembled and the squiggle fell away, well, I finished drawing the second one and a heart came out. Even then it was thought - this is a sign, to see yummy cooking! Direct intuition worked It is convenient to draw the necessary figures with a biscuit dough. For laying inside the cake, I did not plant sticks, but 2 cakes - spirals, I wanted the cut to always be successful and beautiful. Next time I'll try to do it with chess.
I would also like to note this chiffon biscuit, it fits perfectly here. And its coffee note I soaked it from the heart, but it still keeps its shape. And even after settling, having been saturated with liquid from the cream and becoming generally melting in the mouth, it still holds, it is not visible in the photo, but it is very juicy. And the cream, in spite of its tenderness and airiness, also keeps a stiff upper lip. In general, everything is very harmonious) And you are great
By the way, I keep forgetting to ask, what kind of whipping cream do you use? And then I often come across something wrong ...

and 2 cakes - spirals, I wanted the cut to always be successful and beautiful.

Oksana, what a nice cake, and the cut is amazing !!! Is it possible in more detail how the cakes were deposited ??? And then, I'm dulling something)))

[Kseny @]

Kseny @, Oksanochka, I am very, very pleased to read such reviews and understand that someone benefited from my humble work Thank you so much

And the hearts have an interesting story: when I set the Savoyardi off, my hand trembled and the squiggle fell away, well, I finished drawing the second one and a heart came out.

This is how something new and wonderful is probably born :) It's great that you were not scared and did not begin to alter, but found such a wonderful way out of the situation

what kind of whipping cream do you use?

"Tops Selyanski ultra-pasteurized 33%", 500 ml blue packaging. I like them very much. And also "Burenka", also 33% (I haven't seen a higher fat content in our stores), 200 ml packs.

For laying inside the cake, I did not plant sticks, but 2 cakes - spirals, I wanted the cut to always be successful and beautiful.

What a wonderful creative approach! Thanks for sharing :))

[Nataliya]

Nataliya, I am very pleased thank you

is it possible in more detail how the cakes were deposited?

I'll try) On the sheet I drew a circle with a diameter slightly less than the diameter of the chiffon cake layers and outlined the center. And, starting from the outer edge, she began to remove the spiral from the bag with the dough towards the inner center, leaving space between the arcs, taking into account that they will increase during baking. Something like that)

[Oksana]

Oksana,
Thank you!!! Now I understand everything)))

[Vika]

Vika, but it is interesting and pleasant for me to cook according to your recipes

"Tops Selyansk_ ultra-pasteurized 33%", blue packaging for 500 ml. I like them very much. And also "Burenka", also 33% (I haven't seen a higher fat content in our stores), 200 ml packs.

Oh, here I am, these Selyanskys' mostly use, they are the most successful so far. But I can't always find them. I'll try the second ones too, thanks for the tip!

Thanks for sharing :))

Not at all) I'm always looking for how to simplify my work

Added Sunday 10 Jul 2016 20:54

Nataliya,

I'll try the second ones too, thanks for the tip!

Not at all, in my opinion, they are not worse in quality, but it is very convenient when you need a little cream and it's a pity to open a half-liter package :))

I'm always looking for how to simplify my work

So this is, as everyone knows, the engine of progress

[Vika]

Vika, the cake is, as always, above all praise! Tell me what can replace wine in cream?

Vika, the cake is just ... just no words. I love tiramisu and always cook it myself in the form of dessert, but only without savoyardi (I haven't seen them here, but now after Angela laid out the recipe, I'll make them too). I will definitely do it! But that erased the history, badly I really like to read them. And not in the subject of what you teach?

[Natalisha]

Natalisha, thanks, Natulik, I will be very happy if you taste the recipe :)))

Tell me what can replace wine in cream?

Natulia, wine in cream can be replaced with milk or low-fat cream or a mixture of them - I have already done this and I know for sure that this is quite possible :) But all the time my hands are itching to replace wine with cherry or apple juice - I haven't done that yet, but it seems to me that it will be super tasty.And, it seems to me, you can try with lemon juice, with orange juice and with any fruit puree, but it is desirable that it be seedless :)))
NataliaVoronezh, thank you, Natasha, with a kind word :)) Well, the story turned out to be too long, I will learn to present it in a shorter way

And I teach civil procedure - legal discipline on the procedure for considering civil cases in courts.

I will learn to put it short

Do not! In this case, "brevity is the sister of talent" does not channel.