If you grew up in the Balkans, chances are you always had a box of Plazma biscuits in the pantry. This Balkan-style Tiramisu combines those iconic biscuits with rich mascarpone cream and strong homemade Balkan coffee for a dessert that feels both nostalgic and elegant.
The result is softer, creamier and slightly nuttier than classic Italian tiramisu, making it perfect for birthdays, holidays or Sunday family lunches.
Ingredients
Base
400 g Plazma biscuits
300 ml strong Balkan coffee, cooled
2 tbsp rum
Cream
500 g mascarpone cheese, room temperature
330 ml heavy whipping cream, cold, plus 2 tbsp powdered sugar
100 g powdered sugar
2 packets Dr. Oetker Vanilla Sugar
Topping
3–4 tbsp unsweetened cocoa powder
Instructions
Prepare the Coffee
Brew a strong Balkan coffee using 5 heaping teaspoons of finely ground coffee.
Bring water to a boil, remove from heat, stir in the coffee, then return to the stove until the foam rises. Remove from heat and let the grounds settle before straining. Cool completely and stir in the rum.
Make the Cream
Whip the heavy cream with 2 tbsp powdered sugar until soft peaks form. Transfer to another bowl.
Mix the mascarpone cheese, powdered sugar, vanilla sugar and whip until combined. Then gently fold it into the whipped cream and mix until light and fluffy.
Assemble
Quickly dip each Plazma biscuit into the cooled coffee (about 2–3 seconds total).
Arrange in one layer inside a 9×12-inch or 10×10-inch pan.
Spread half of the cream over the biscuits.
Repeat with another dipped biscuit layer.
Cover with the remaining cream and smooth the surface or create decorative peaks.
Dust generously with cocoa powder.
Chill
Cover and refrigerate for at least 12 hours, preferably overnight.
Slice and enjoy.
Tips
• Don’t soak the biscuits too long.
• Overnight chilling creates the best texture.
• Add chocolate shavings for extra richness.
• Serve well chilled.
Storage
Keep refrigerated up to 4 days.
Do not freeze.
FAQ
Can I use ladyfingers instead?
Yes, but Plazma gives a richer Balkan flavor.
Can I omit rum?
Absolutely.
Can I make it ahead?
Yes! It tastes even better the next day.
Simple ingredients become an unforgettable dessert. Creamy mascarpone, aromatic Balkan coffee and nostalgic Plazma biscuits create a tiramisu that’s perfect for any occasion.
Plazma Tiramisu Jednostavan Kolač Bez Pečenja
Ako ste odrasli na Balkanu, gotovo sigurno ste u kući uvek imali Plazma keks. Ovaj tiramisu spaja omiljeni keks, jaku domaću kafu i bogatu maskarpone kremu u savršen desert koji podseća na detinjstvo.
Kremast, mekan i pun ukusa, idealan je za slave, rođendane ili nedeljni porodični ručak.
Sastojci
Podloga
400 g Plazma keksa
300 ml jake domaće kafe
2 kašike ruma
Fil
500 g maskarpone sira
330 ml slatke pavlake
100 g šećera u prahu
2 kesice vanilin šećera
Odozgo
3–4 kašike kakaa
Priprema
Skuvajte jaku domaću kafu, procedite i ohladite. Dodajte rum.
Umutite slatku pavlaku sa šećerom u prahu i vanilin šećerom.
Posebno omekšajte maskarpone pa ga lagano sjedinite sa umućenom pavlakom.
Kratko umočite Plazma keks u kafu i poređajte prvi sloj.
Premažite polovinom fila.
Ponovite postupak.
Prekrijte ostatkom fila i pospite kakaom.
Ostavite u frižideru najmanje 12 sati.
Saveti
Nemojte dugo natapati Plazmu.
Najlepši je sledećeg dana.
Čuvati u frižideru do 4 dana.
Prijatno!