All dessert recipes with savoiardi cookies have been used more than once for cooking. They refer to dessert recipes with cookies.

Candy for Lisa

Melt chocolate and butter in a water bath. Grind waffles, oatmeal and cookies into crumbs. Combine with chocolate and cream mixture, add almond flour and mix thoroughly. Place in molds. Wrap in cling film and put in the refrigerator. You will need: dark chocolate-100 gr., drain. butter - 100 g., waffles - 100 g., a handful of oatmeal, 6 pcs. savoiardi cookies, almond flour-80 gr.,

Prepare a 26 cm springform pan in advance (I used 26.5 cm), covering the bottom with parchment. Do not grease the sides so that the middle of the sponge cake is not thicker than the edges. Preheat the oven to 180 degrees. Melt the butter, cool to room temperature. Sift flour and cocoa 3 times. You will need: For the Genoese chocolate sponge cake: chicken egg - 6 pcs., wheat flour - 100 g, sugar - 200 g, cocoa powder - 30 g, butter - 80 g, »»»»»»»»»»»» ", For fruit jelly: frozen raspberries - 400 g, fresh strawberries - 250-300 g, sugar.

Caramel-curd dessert Easy as pie + photo for the Curd group

Take 250 g of cottage cheese from the entire mass and rub through a sieve. Mix the cream with caramel and beat into a thick cream with a mixer. Leave 4-5 pcs. strawberries for decoration, cut the remaining berries (washed and well dried on a paper towel) into small pieces (diced. You will need: cottage cheese 5-9% fat content - 350 g, cream 35% fat content - 250-300 ml, caramel (or boiled condensed milk) - 5 tbsp, strawberries - 250 g, Savoyardi cookies (or any dry butter cookies) - 8-9 pcs., lemon balm - several sprigs (optional)

Pear dessert with mascarpone

Using a mixer, beat the mascarpone with cream and powdered sugar into a thick cream. Add cinnamon and 1 spoon of cognac. Remove the skin from the pear and cut it into small pieces. Place 1 layer of mascarpone in dessert plates (I need to buy ice cream bowls urgently!), top with a layer. You will need: 300 g mascarpone, 200 ml 10% cream, 80 g powdered sugar, Savoiardi cookies, chilled bitter coffee, 2 tablespoons cognac, large juicy pear, cinnamon, For decoration: 1 teaspoon unsweetened cocoa, grated dark chocolate

Curd dessert in Tiramisu style

Grind the cottage cheese through a sieve. Add sour cream and yogurt. Mix. Separate the yolks from the whites. Beat the yolks with sugar until white. Gradually mix into the curd mass. Beat the whites until thick foam. Gently fold into the curd mixture. Add cognac to the cooled coffee. You will need: 450-500 cottage cheese, 50 g sour cream, 50 g yogurt, 5 eggs, 150 g sugar/powdered sugar, 250-300 ml freshly brewed coffee, 50 ml cognac/liqueur, 100 g "Savoiardi" or sponge cake or sponge cookies, according to If you wish, add 3-4 drops of almond essence to your coffee.

Strawberry Saffron Cloud Cake (Tescoma)

Cut the butter into pieces. Separately mix flour, sugar and cocoa, add to butter, grind, add egg white, knead the dough. Place the dough in a greased springform pan and smooth it out. Bake at 240*C for 15 minutes. Let the finished cake cool. You will need: For the crust: 150 g butter, 80 g flour, 20 g sugar, 1 tbsp. cocoa, egg white, Saffron cream: 220 g mascarpone (or any soft curd cheese), 130 g sour cream, 0.5 tsp. saffron (turmeric), 8 g gelatin, 50 ml water, 70 g sugar, 1 tbsp. lemony.

Prepare the cream. Beat the cream a little, add yogurt, powdered sugar, and beat some more. Place in the bowls in layers: strawberries, cream pieces of cookies (break depending on the shape of the bowls). Then: cream, strawberries, cookie cream and finish with cream. Refrigerate. You will need: 100 g cream 33%, 100 g strawberry yogurt, 1 tbsp. powdered sugar, 6-8 pcs. Savoyardi cookies, 100 g strawberries (or small strawberries)

Curd and mint dessert in the style of Tiramisu!

Let's make cream! Beat cottage cheese, sugar (to taste, I used about 100 grams), sour cream and mint thoroughly in a blender! Also beat 2 chilled egg whites with powdered sugar. Carefully combine the whites with the cottage cheese and mix. The result will be a very airy and tasty mass. Cream. Required: 200 gr. Savoyardi cookies, 1 pack of cottage cheese (200 gr.), powdered sugar for cream (2 tbsp.), 3 tbsp. full-fat sour cream, mint leaves (8-10 pieces), coffee, cream, 2 egg whites, cocoa

Italian dessert for your beloved men for the holiday

Brew and cool the coffee, add 3 tablespoons of liqueur to it. Separate the yolks from the whites. Beat the yolks with sugar until white. Beat the whites with a pinch of salt. Mix mascarpone cheese and whipped yolks, add liqueur. Gradually add the whites and mix carefully. In a salad bowl (suitable. You will need: mascorpone cheese - 250g, eggs - 3 pcs., cream 33% - 250g, sugar - 3 tbsp., powdered sugar - 3 tbsp., savoiardi biscuits - 200g, freshly cooked and chilled coffee - 1 large cup, Baileys liqueur - 5 tbsp.

Tiramisu. Just like in Italy...

1. Separate the yolks from the whites. Beat the whites with a mixer, adding sugar little by little. 2. Whip the cream separately (if you use pastry cream, no sugar is needed) 3. Beat the yolk, add the mascarpone, then add the whipped cream, then start mixing in the whites. You will need: Mascarpone cheese - 250 g, Savoyardi cookies - it is better to take those in red packages, 4 eggs, ready-made cream 30% fat - 300 g, sugar - 3 tbsp. l. + 1 tbsp. l., Americano coffee - 2 cups, cocoa powder - for sprinkling

Calories: Not specified
Cooking time: Not indicated

The cake has no pretensions to sophistication and beauty, although, with proper decoration, it is quite suitable for a festive table. The main “highlight” of this recipe is its simplicity and speed of preparation, and also its low cost - compared to ready-made cakes, it will not cost much. There is no need to bake the cakes; instead, we will need Italian Savoyardi cookies (also called “lady fingers”), which can be bought at any supermarket or. And we will prepare the cream ourselves, and it will be custard according to the classic recipe. Having learned how to prepare custard, you can find a wide range of uses for it - to coat cakes, use it as a filling for pancakes and all kinds of pastries, and a base for desserts with fruit, chocolate, and cookies.
Savoiardi cookie cake with custard - photo recipe of the day.

Required Products:

- Savoyardi cookies – 1 package (30-32 pcs);
- egg yolks – 5 pcs;
- wheat flour – 4 tbsp. l;
- sugar – 1.5 cups;
- butter – 0.5 packs (100 grams);
- milk – 1 liter;
- cocoa powder – 1 tbsp. l. for decorating a cake;
- grated chocolate or chocolate chips – 2-3 tbsp. l. for the top layer.

How to cook with photos step by step

Carefully separate the yolks from the whites. Mix the yolks with sugar (preferably fine sugar), and put the whites in the refrigerator - we won’t need them in this recipe.




Using a whisk, whisk the yolks and sugar into an almost homogeneous mass. It will lighten and have a creamy consistency, thick and viscous. Add sifted wheat flour to it.




Now we need to stir in the flour so that it does not form lumps. To do this, it is better to use a whisk rather than a spoon and quickly beat the egg mass, first stirring in a circle and then lifting it from the bottom up.






After all the flour has been mixed in, pour in a glass of milk (cold) in a thin stream. Stir and pour the future cream into the pan. Gradually pour in the rest of the milk. Place the pan on low heat. As soon as you turn on the heat, start stirring the cream with a spoon or spatula, otherwise it will either burn or gather in lumps. At first the cream will be liquid.




As it heats up, you will notice that the cream begins to thicken and it becomes more difficult to stir. As soon as the cream thickens so much that it slowly drips from the spoon, remove it from the heat, be sure to cover it with a lid and take it out to the balcony or place it in a bowl with cold water.




We do not cool the cream too much, it must be warm, warmer than room temperature, otherwise the butter will not melt. Transfer it to a larger saucepan (if necessary), add butter. Stir until the butter melts and completely mixes with the cream. At this point the cream is ready. Cover it again to prevent a film from forming and let it cool completely.






Remove the cookies from the packaging. From the quantity of ingredients indicated in the recipe, you will get either one large cake or two smaller ones. It’s more convenient to prepare two smaller ones and make them with different toppings. Small cakes will soak faster, and you can eat one right away and leave the other in the refrigerator for 1-2 days.




Take a flat dish or plate. Place one layer of cookies. Coat with cream (do not spare the cream, if it leaks, then clean the plate). Place the cookies on the cream again, but this time across them so that the sticks lie perpendicular to those from which the first layer is made. Coat with cream. Do this for another 1-2 layers.




Coat the top and sides of the cake with cream, remove the excess with a spoon. Clean the plate with a damp cloth or sponge and leave to dry. Then sprinkle the cake with grated chocolate and cocoa powder. Place in the refrigerator for 2-3 hours (for a large cake, increase the soaking time to 4-5 hours or leave overnight). You need to cut the cake with a knife with a thin blade and place it on plates using a spatula. It is best served slightly chilled.




On a note. To prevent the egg whites left over from making the custard from sitting in the refrigerator, here are some tips on how to use them:
- make meringue;
- add to cutlets or casseroles instead of a whole egg;
- add to the dough for pancakes or pancakes;
- bake wheat bread with egg whites;
- prepare sambuca - an airy dessert from fruit puree and egg whites.

For the cake, I used ready-made biscuits because I was pressed for time. There are two more options: either bake the lady fingers yourself, or use a sponge cake cut into cubes (recipe here:), and just make a side for the cake from the finished cookies. I tried to bake savoiardi at home, but it was too much hassle and, of course, they couldn’t compare with ready-made Italian cookies. However, the choice is yours. I came across vanilla/cocoa savoiardi, striped ones, but you can, of course, use regular ones. I decorated the cake with fresh berries, but since the season is already ending, I think fruits would also work here, for example: canned peach, kiwi, grapes. My cake pan is 26 cm in diameter, so the cake did not come out very high and I trimmed the cookies for the edge a little. If you use a mold with a diameter of 22-24 cm, you may not need to shorten the savoiardi. Also, be sure to cover the sides of the pan with foil, since when the cake is formed it may not fit into the pan, but after soaking in the refrigerator it will settle a little. The cake tastes best the next day, after overnight in the refrigerator. Leave about a third of the berries to decorate the cake; the remaining berries (washed and dried) will go into the filling.

Let's start cooking! Dissolve gelatin in milk. Heat until dissolved. Cool until warm.

Mix yogurt with powdered sugar and vanilla sugar (if you use a biscuit, add more powdered sugar, because the finished cookies are sweeter, or 150 g of sugar, then stir longer so that the sugar dissolves).

Beat the cream at low mixer speed in a deep bowl until the first soft peaks form. It’s better to remove the mixer from the console and pick it up, without being distracted, as it’s easy to over-whip the cream - and it will come out in lumps!!!

Add warm gelatin to the yogurt mixture and carefully fold in the whipped cream. The cream is ready!

Extend the walls of the mold: prepare two rectangles from foil, fold them in thirds lengthwise and place them inside the mold along the side. I lined the bottom of the pan with cling film to make it easy to transfer the finished cake to a plate. Leave some of the cookies on the side (I used 27 cookies for a mold with a diameter of 26 cm), the rest will go into the cake. Dip the cookies into the cream and line the bottom of the mold.

Spread a little more cream and some berries on top. Repeat with the remaining cookies. I got three layers.

Place the formed cake in the refrigerator overnight (or for at least 4 hours, but the longer the better). Place the cooled and soaked cake on a plate.

Take 2-3 tbsp. l. yogurt or sour cream, coat the sides of the cake with it to carefully glue the cookies in a circle (there is no point in leaving the cream, as it will harden). Tie a ribbon around the cake - this will add a festive touch and will hold the side of the cookies.

Place the reserved berries on top, you can sprinkle them a little with powdered sugar, add mint leaves. We serve the cake on the festive table: we admire it, accept compliments and rush to try it!

This is all that is left of the cake the next day. Just to show you what a cross-section of a cake looks like! The cake turned out soft and tender, moderately sweet, with juicy notes of berries!

And here is a cake with peach+kiwi+raspberry decor! It took me: a can of peaches 850 ml, 3 kiwis, 100 g raspberries. Covered with clear cake jelly because I made it ahead of time. Inside is a sponge cake (half chocolate, half classic), cut into large cubes, lightly sprinkled with peach syrup, soaked in cream, laid in three layers. Inside are pieces of canned peaches and raspberries. Choose the option you like and cook! The cake came out weighing 3 kg!

Hello my dear readers! All my life I believed that charlotte is the simplest apple pie, which is made from flowing dough - biscuit, kefir, sour cream. Quite a simple, albeit very tasty pie. But my French friends once treated me to a dessert, which they also called Charlotte Russe. But it was an exquisite cake fit for kings. It turns out that we were talking about completely different charlottes. We have an enchanting no-bake cake made from savoiardi cookies with a delicate berry and cream filling.

To be honest, I was very surprised that the cake, which looked and tasted great, was not at all labor-intensive to prepare and was prepared extremely quickly. This is exactly what we need - spectacular cakes without baking, around the preparation of which there is no need to dance shamanic dances with a tambourine!

No-bake savoiardi biscuit cake - a fantastically delicious recipe

Ingredients for a mold 24 cm in diameter

• 42-44 pieces of savoiardi biscuits.
• 500-600 ml heavy cream (33-35%).
• 600 ml of any berry puree (strawberry, blackcurrant, raspberry, strawberry, blueberry).
• 250 g sugar.
• 25 g instant gelatin.
• 150 ml of water to dissolve gelatin.

How to cook

My comments

Be sure to prepare this no-bake cake - you are guaranteed a real sensation. Just don't tell anyone how easy it is to make such a stunning dessert. Shh! Let this remain our little secret.

Good luck to everyone, good health and a great spring mood. Bye!

Raspberry cake with savoiardi cookies is a summer dessert that looks like a basket filled with berries. The base is a universal sponge cake, the filling is two delicate mousses based on raspberries and milk. The cake is complemented and decorated with a scattering of fresh berries and biscuit cookies, mostly familiar to everyone thanks to the Italian dessert. Light, appetizing and enchanting in design, the product alone makes you want to try this beauty as soon as possible!

A side of savoiardi and assorted berries covering the top are essential elements. It is the biscuit “sticks” that create an interesting design and original shape, and the berries make the dessert picturesque and complete. If you remove these details, you will get an ordinary mousse cake - tasty, but lacking brightness and zest.

Ingredients:

For the crust:

• flour - 50 g;
• eggs - 2 pcs.;
• sugar - 50 g;
• vanilla sugar - 1 teaspoon.

For impregnation:

• water - 2-3 tbsp. spoons;
• sugar - 1 teaspoon.

For the raspberry mousse:

• raspberries (fresh or frozen) - 400 g;
• cream 33-35% - 250 g;
• sugar - 100 g;
• powdered gelatin - 10 g.

For the milk mousse:

• milk - 200 ml;
• cream 33-35% - 250 g;
• sugar - 70 g;
• vanilla sugar - 1 teaspoon;
• potato starch - 10 g;
• powdered gelatin - 12 g.

For decoration:

• savoiardi cookies - about 150 g;
• fresh raspberries or other berries.

Raspberry cake with savoiardi cookies recipe with photo

1. Form a simple sponge cake. Cover the eggs with granulated sugar and add vanilla sugar for a sweet dessert aroma. Beat with a mixer until the volume increases significantly and thickens (at least 5 minutes).
   
2. Sift flour onto the fluffy egg mixture. We do this in 2-3 batches, each time stirring in one direction from bottom to top, dissolving all lumps.
   
3. Pour the smooth and homogeneous dough into a baking dish (in our example, diameter 20 cm). We first cover the bottom with parchment paper.
   
4. Place in a preheated oven at 180 degrees for 10-15 minutes (until dry). After waiting for it to cool, separate the cake from the walls with a knife and remove it from the mold.
   
5. We trim the savoiardi slightly from the bottom for stability. You can use store-bought cookies or make them yourself. Our example uses homemade savoiardi, recipe.
   
6. We place a split ring on the plate, adjusted to a diameter of 20 cm. We form a “fence” of savoiardi along the side - place the cookies tightly to each other, leaving no gaps. Place the biscuit in the center, moisten it with impregnation (sugar dissolved in water). If necessary, slightly trim the cake on the sides so that it fits perfectly in size. So, we have a sponge “basket” ready to be filled with mousse.
   

   Raspberry mousse for cake recipe

7. Combine raspberries with sugar and place on moderate heat.
   
8. Using a masher, bring the raspberry mass to a boil and cook for about 5 minutes.
   
9. After removing from the stove, rub the berries through a sieve. Press the spoon firmly and squeeze out the juice as much as possible. Bones with remaining pulp preserved on a sieve will not be useful in the recipe. We will only use pureed liquid.
   
10. Whip the cold cream until thick (until the marks from the whisks stop floating).
    
11. Add cooled raspberry juice. Lightly beat until the cream is completely coloured. Let's taste for sweetness. If you used sour berries, you can add powdered sugar to taste.
    
12. Soak gelatin in 50 ml of cold water. We wait for swelling for 10 minutes or longer (the time for each gelatin is different, see the instructions).
    
13. Heat the swollen mass using any method until the powder dissolves. The easiest way is to place a bowl of gelatin in another bowl filled with hot water and, vigorously stirring, dissolve the granules. You can do this in the microwave or on the stove using a “water bath”. But under no circumstances should we boil gelatin!
    
14. After cooling slightly, pour the gelatin mixture into the raspberry cream in a thin stream, whisking continuously with a mixer. Pour the first layer into the previously prepared “basket”. If the raspberry cream turns out to be liquid and there is a fear that it will seep outside the ring, before pouring it onto the cake, keep it in the refrigerator until it thickens slightly. But it is important not to miss the moment, otherwise the cream will harden in the bowl.
    

    Milk mousse for raspberry cake recipe

15. We put the sponge cake with a raspberry layer in the refrigerator, and at the same time prepare the second mousse. Combine milk with starch, vanilla and simple sugar. Stirring continuously, keep the mixture over low heat until thickened (almost boiling).
    
16. Once the custard has cooled completely, start whisking in the cream. Bring until thickened, as when forming raspberry mousse. Add the cooled custard to the whipped cream. We use the mixer again, mixing both masses. There is no need to whip the cream for a long time - we are trying to combine the components, nothing more.
    
17. Soak the gelatin in 60 ml of water, wait for it to swell and heat it up (as when making raspberry mousse). Pour into the cream in a thin stream, whisking continuously.
    
18. After making sure that the raspberry mousse has already hardened, we form the second layer of the cake. Spread the light mixture, level it, then return the dessert to the refrigerator. Keep until final gelling.
    
19. Remove the ring from the finished dessert. We sprinkle the top of the product with berries and, if desired, add mint sprigs. This example uses raspberries and blackcurrants, but you can choose other additives. An important condition is that only fresh berries are suitable for the final decoration, since frozen specimens will quickly leak juice and spoil the appearance of the product.
    
20. Raspberry cake with savoiardi cookies is ready!
    

Enjoy your tea!