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ティラミス（苺のティラミス）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

strawberry : 8 to 12 grains
クリームチーズ : 150g
生クリーム : 150g
sugar (for fresh cream) : 1 tablespoon
スポンジケーキ : 適量
(A) Strawberry jam : 適量
(A)水 : 大さじ1/2〜1
砂糖(クリームチーズ用) : 大さじ1

Time required

25minutes

Procedure

1) prepare the sponge cake 01:14
Cut the sponge cake according to the mold.
Cut in half horizontally.
Put one in the mold.
Mix (A) and apply.
2) whip fresh cream 02:26
Whip the cream with a whisk.
When it thickens, add a pinch of sugar (for fresh cream) and mix.
Add half of the remaining sugar (for fresh cream) and mix.
Add the rest of the sugar (for the whipped cream) and mix until stiff peaks form.
3) mix cream cheese 03:58
Heat the cream cheese in the microwave for 30-40 seconds at 500W and mix.
Add sugar (for cream cheese) and mix.
4) 混ぜる 04:55
Add 2 to 3 in 2 batches, and mix in the second batch so as not to crush the foam.
5) 苺の下準備をする 05:44
苺のヘタを落として水洗いする。
お好みの大きさに切る。
6) 盛り付ける 06:13
1に4を入れて塗る。
側面に5を並べる。
残りの4を入れる。
残りのスポンジケーキを乗せる。
残りの(A)を塗る。
ラップを被せて冷蔵庫で3時間以上冷やす。
7) 仕上げる 07:39
Remove 6 from the mold.
Sprinkle with cocoa (not listed).
Finished with the remaining strawberries.

Point

- Uses a 15 cm round shape.
・Sponge cake can be replaced with castella.
・If you like, you can add coffee to the sponge cake.
・If you cut the sponge cake slightly larger than the mold, it will be easier to fit into the mold.
・Cream cheese can be returned to room temperature without heating.
・After mixing the cream cheese with sugar (for cream cheese), strain it with a colander.
・If you like, you can replace the amount of sugar with condensed milk.
・Chilling time in the refrigerator for more than 3 hours is not included in the required time.