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Tiramisu (coffee liqueur tiramisu) | Haruan's recipe transcription

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Haruan

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Ingredients

ビスケット : 80g
コーヒーリキュール : 大さじ5
卵 : 2個
砂糖(メレンゲ用) : 30g
生クリーム : 200ml
Cream cheese : 200g
Sugar (for cheese cream) : 30g
ココアパウダー : 適量

Time required

40minutes

Procedure

1) make biscuit dough 00:50
Crush the biscuits into the container.
Add coffee liqueur and mix lightly until smooth.
2) メレンゲを作る 02:34
Separate the egg yolks and egg whites and place the egg whites in a large bowl.
Whisk the egg whites with an electric mixer, and when they become whitish, add half of the sugar (for meringue), mix lightly, and whisk further.
When the sugar has blended, add the remaining sugar (for the meringue), mix lightly, and whisk further to make a firm meringue with stiff peaks.
3) whip fresh cream 04:50
別のボウルに生クリームを入れ、電動ミキサーで泡立て緩めに仕上げる。
4) make cheese cream 05:46
In another bowl, add room temperature cream cheese, sugar (for the cream), and egg yolk, and mix well with a rubber spatula.
5) クリームを混ぜ合わせる 06:55
4のボウルに2と3を1掬いずつ加え、泡だて器でよく混ぜ合わせる。
2のボウルに、混ぜ合わせたチーズクリームと3の残りを全量加え、ゴムベラで切るように混ぜる。
6) 仕上げる 08:40
1の上に5を流し入れ、表面をならす。
ココアパウダーを茶こしで振りかけたら、軽くラップをして冷蔵庫で3時間冷やしたら完成。

Point

・Use a container made of glass for a better appearance.
-Bring the cream cheese to room temperature.
・You can increase or decrease the amount of coffee liqueur as you like.
・Use a bowl with no oil or water for the egg whites.
・In step 3, you can use the electric mixer used in step 2 without washing it.
・In step 5, it is good to mix so as not to crush the bubbles as much as possible.
・Chilling time in the refrigerator is not included in the required time.