プリンタルト（チョコレートプリンタルト）｜まんまるkitchenさんのレシピ書き起こし
Round kitchen Time required : 45minutes
Tiramisu ｜ Recipe transcription of Chicca Food
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Ingredients
- espresso : 200ml
- Finger biscuits : 20
- egg yolk : 4 pieces
- Granulated sugar (for egg yolk) : 60g
- Mascarpone : 250g
- Fresh cream : 100g
- Egg white : 2 pieces
- Granulated sugar (for egg whites) : 40g
- cocoa powder : 1 tablespoon
Time required
50minutes
Procedure
-
1)
Preparation
00:18
Extract the espresso and let it cool.
Divide the egg into yolk and egg white. -
2)
Make egg yolk dough
01:28
Add granulated sugar to the egg yolk and whisk well until white.
Add mascarpone and mix well. -
3)
Whipping
03:36
Whisk the cream until it becomes horny.
Egg whites are made into meringue by adding granulated sugar. -
4)
Complete the dough
05:20
Add the cream and egg whites whipped in 3 to the egg yolk dough in 2 and mix well.
-
5)
Pour the dough and refrigerate
06:56
Place half of the finger biscuits soaked in espresso on the bottom of the bowl and pour half of the dough flat.
Soak the remaining finger biscuits in espresso, line them up, add the dough and flatten. Refrigerate for 2-3 hours to harden. -
6)
Arrange
10:56
Sprinkle with cocoa powder, cut into pieces that are easy to eat, and serve.
Point
In the video, the espresso is extracted using an instrument.
To whisk the dough, an electric whisk is convenient because the dough is agitated smoothly in a short time.
Stir the egg yolks until they are white and streaky when sugar is added.
Since the dough is layered and poured, a deep bowl is suitable. In the video, a glass vessel is used.
The time to cool and harden is not included in the required time.
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