Tiramisu recipe with Dr. Oetker cream

Name: Tiramisu recipe with Dr. Oetker cream - Pamela E.
Ingredients: Original Tiramisu Recipe 2 boxes of Tiramisu cream from Dr. Oetker 400 ml cold milk 400 g ladyfingers 350 ml coffee 1 vial of Dr. Oetker rum essence cocoa 500 g mascarpone 1; 2 teaspoons of sugar 2 packets of instant coffee

Dessert - Tiramisu recipe with Dr. Oetker cream by Pamela E. - Recipia

Tiramisu with Dr. Oetker Cream I have made tiramisu a few times using the quick version with Dr. Oetker's tiramisu cream. It's not the classic Italian recipe, but when I don't feel like whipping eggs or complicating things, it's good enough. I find it quite tasty, and the preparation doesn't take much time and doesn't require special attention to the steps. Quick Info Total time: about 30 minutes (excluding chilling time) Preparation time: 30 minutes Chilling time: minimum 4-5 hours (ideally overnight) Servings: about 10 Difficulty: easy Recipe type: dessert, suitable for any occasion when something quick is needed Ingredients 2 boxes of Dr. Oetker tiramisu cream 400 ml cold milk (pasteurized milk, not UHT) 500 g mascarpone 400 g ladyfingers 350 ml coffee (fresh, strong) 1-2 teaspoons sugar for coffee 1 vial of Dr. Oetker rum essence cocoa powder (for dusting) 2 sachets of instant coffee (for dusting) Preparation Method 1. Prepare the coffee. You need 350 ml of strong coffee, which you sweeten with 1-2 teaspoons of sugar while it's warm. Once the sugar dissolves, add a vial of rum essence. The coffee must be completely cold before use. 2. In a large bowl, pour in 400 ml of cold milk (must be cold). If using unpasteurized milk, boil it and cool it well beforehand. Add the two boxes of Dr. Oetker tiramisu cream and mix with a mixer until everything is completely homogeneous. 3. Add 500 g of mascarpone over the cream obtained. Continue mixing for another 2-3 minutes until everything binds together and you have a thick, uniform cream. 4. As the coffee has cooled, take each ladyfinger one by one, quickly dip it in the coffee (do not let the ladyfingers soak too long, or they will crumble). Arrange them in a tray, side by side, until you cover the entire surface. 5. Over the first layer of ladyfingers, put a layer of cream, spreading it evenly with a spatula or the back of a spoon. After leveling the cream, sprinkle a little cocoa and a fine dusting of instant coffee on top (optional). 6. Continue with a second layer of ladyfingers, then another layer of cream, again cocoa and instant coffee, and so on until you finish the ingredients. The last layer should be cream. 7. Finally, sprinkle a generous layer of cocoa and a little instant coffee on top for flavor and appearance. 8. Cover the tray and place it in the refrigerator for a minimum of 4-5 hours, ideally overnight. Tiramisu needs time to soften the ladyfingers and stabilize the cream. Why I make this recipe often This recipe is handy when I want tiramisu without complications. The ingredients are simple and easy to find, there's no need to separate eggs or make cream in a bain-marie. The taste is good, the texture creamy, and it goes well with any meal where I don't have time for elaborate desserts. It cuts nicely if left to chill enough, and it never lasts long the next day. Tips and Variations Tips - Do not use hot coffee to soak the ladyfingers, or they will turn mushy. - The ladyfingers should be quickly dipped in coffee, not left to soak. - If you want the cream firmer, keep the dessert in the refrigerator overnight. Substitutions - You can use any brand of tiramisu cream if you can't find Dr. Oetker. - Milk can be whole or semi-skimmed, but it must be cold. - If you don't have rum essence, you can use a bit of brandy or amaretto, but the flavor won't be identical. Variations - You can make more layers if you have a tall tray. - If you prefer a strong coffee flavor, add more instant coffee between layers or directly into the cream. - For those who don't want instant coffee on top, just cocoa works. Serving Ideas - Cut the tiramisu into square portions with a wide spatula. - Serve individual portions in glasses if you want a more special presentation. - You can decorate with a little grated chocolate on top, but it's not necessary. Frequently Asked Questions 1. Can I make tiramisu a day in advance? Yes, I actually recommend it. The ladyfingers soak perfectly, and the taste is better after a night in the refrigerator. 2. Can plant-based milk be used? I do not recommend it in combination with these packet creams, as the texture may not turn out as firm. 3. What do I do if I don't have instant coffee for dusting? You can just use cocoa on top. Instant coffee adds a more pronounced flavor, but it's not mandatory. 4. Can tiramisu be frozen? No. The mascarpone cream and ladyfingers do not freeze well; the texture becomes watery after thawing. 5. What tray should I use? I use a tray of about 20 x 30 cm, but it doesn't have to be exact. The important thing is to have room for 2-3 layers. Nutritional Values Approximately, one serving of tiramisu (from this recipe, for 10 servings) has about 350-400 kcal. Carbohydrates approximately 35-40g, fats 22-24g, proteins 5-6g. The value varies depending on the mascarpone and how much cream you put in each layer. It is a rich dessert, so portions can be small. Storage and Reheating Tiramisu can be stored in the refrigerator, covered, for up to 3 days. It should not be reheated or frozen. If it sits too long, the ladyfingers can become overly soggy, but in the first two days, the texture is good.

Tiramisu recipe with Dr. Oetker cream

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