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Tiramisu ｜ syun cooking's recipe transcription

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syun cooking

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Ingredients

Egg white : 1 piece
Granulated sugar : 30g
egg yolk : 1 piece
Cake flour : 30g
icing sugar : Appropriate amount
Instant coffee : 50ml
Granulated sugar (for coffee syrup) : 5g
(A) Egg yolk : 1 piece
(A) Granulated sugar : 15g
(A) Mascarpone : 100g
(A) Fresh cream : 40g
(A) Egg white : 1/2 piece
(A) Granulated sugar : 10g
cocoa powder : as you like

Time required

60minutes

Procedure

1) Make meringue 00:32
Add granulated sugar to egg whites in several batches and whisk.
2) Make finger biscuit dough 02:06
Add egg yolk to 1 meringue and mix.
Sift the cake flour and mix gently.
3) Mold and bake in the oven 03:21
Put the finger biscuit dough in the piping bag and squeeze it out.
Sprinkle with powdered sugar and bake in an oven preheated to 190 ° C for 7-8 minutes.
When it is burnt, let it cool. Completion of finger biscuits.
4) Make coffee syrup 05:17
Add granulated sugar to strong instant coffee and dissolve.
5) Make tiramisu cream 05:40
Boil the water for the water bath.
Put (A) egg yolk and (A) granulated sugar in a bowl and mix.
Mix in a water bath until it becomes white and cloudy.
(A) Add mascarpone and mix.
(A) Loosely stand the cream and mix.
(A) Add (A) granulated sugar to egg white, whisk, add and mix.
6) Serve and chill in the refrigerator to harden 08:53
Soak finger biscuits in coffee syrup and line up in a container.
Pour tiramisu cream.
Again, soak the finger biscuits in coffee syrup and line them up in a container.
Pour tiramisu cream.
Refrigerate for 1-2 hours to harden.
Sift the cocoa powder evenly over the entire surface.

Point

・ Egg whites can be easily foamed by cooling until just before making meringue.
・ When adding the meringue to the dough, mix it gently so as not to crush the air bubbles. The air bubbles make the dough fluffy.
・ If it does not harden even after cooling in the refrigerator for 1 to 2 hours, it is better to cool it further. If you chill it well and eat it, the taste will increase.