This recipe serves a 20x30 cm (about 8x12 inches) rectangular baking pan.
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For the sour cream:
- 200 ml (1 cup) 15% fat sour cream
- 250 ml (1 cup) 38% fat whipping cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of instant vanilla pudding
For the biscuit layers:
- 1 cup of strong, cold coffee (without milk)
- 300 grams (1.5 packs) of biscuits
For the topping:
- Cocoa powder
Instructions:
- Sour cream: In a mixing bowl with a whisk attachment, combine sour cream, whipping cream, powdered sugar, vanilla extract, and instant pudding. Whip at medium-high speed until it turns into a very stable, uniform cream.
- Assembling the tiramisu: Dip the biscuits in the cold coffee and densely arrange them at the bottom of the baking pan. Pour about half of the cream over the biscuits and smooth out the top layer.
- Dip more biscuits and arrange them with about 2-3 cm gaps between each biscuit. Pour the remaining cream over the biscuits and smooth out the top.
- Cover and chill the cake in the refrigerator for at least 3-4 hours. Sprinkle cocoa powder on top before serving.
Tips and Upgrades:
- The cake is best served the day after it's prepared, so it's recommended to make it in advance and keep it in the refrigerator.
- It's best to sprinkle the cocoa powder just before serving.
- Instead of cocoa powder, you can top the cake with nougat powder or toasted coconut for a variation in flavors and textures.