#Sweets #Tiramisu
This time sweets making is tiramisu!
An Italian dessert with a bittersweet coffee flavor using mascarpone.
The finger biscuits absorb water well, so soak them in plenty of coffee syrup, and for the tiramisu cream, heat the egg yolks to 80 ° C and mix them!
I wanted to eat the thumbnail tiramisu in a creamy state, so I chilled it for only 3 hours, but when I eat it as a plate dessert, chill it for about half a day and it's GOOD!
If you are uncomfortable adding two egg yolks to the recipe, you may want to reduce the amount of egg yolks and syrup to half and add the amount of fresh cream. (It will have a refreshing taste.)
As for the cocoa powder to be applied on top, if you do not eat it immediately, it is recommended to use cocoa powder that does not dissolve.
Tiramisu cream could be made in the perfect size when made in this container!
(* Depends on the size of the biscuit)
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• クレームブリュレの作り方 | お菓子作り 簡...
■Table of contents
0:00 Tiramisu
0:24 Finger biscuits
2:53 Coffee syrup
3:23 Mascarpone cream
5:24 Assembly
6:50 Completed! Enjooooy!
■Recipe (Tiramisu 15cm x 15cm x 4.5cm)
[Finger biscuits]
Egg yolk .......................1
Egg white ....................1
Granulated sugar ...35g
Cake flour ...............35g
Powder sugar
[Baking]
Bake at 360°F (preheated) for 13-15mins.
[Coffee syrup]
Water .............................90g
Instant coffee ..................5g
Granulated sugar ..........20g
[Mascarpone cream]
Mascarpone ................200g
Egg yolks ...........................2
Granulated sugar ..........60g
Water .............................30g
Heavy cream (35%) ......80g
[Finish]
Cocoa powder
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