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ティラミス|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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動画数
1,132本

材料

  • egg : 2 pieces
  • マスカルポーネ : 250g
  • ビスケット : 20枚
  • グラニュー糖 : 50g
  • 水 : 80ml
  • インスタントコーヒー : 小さじ2
  • ココアパウダー : 適量

所要時間

10分

手順

  1. 1) Melt coffee 00:57

    Put water and instant coffee in a bowl and dissolve.

  2. 2) Divide the egg 01:23

    Separate the egg whites and yolks into a bowl.
    Remove the yolk membrane and karaza, add mascarpone and mix until smooth.

  3. 3) Whisk egg whites 02:44

    Whisk egg whites at high speed for about 30 seconds.
    After whipping, add half the amount of granulated sugar and whisk again at high speed for about 30 seconds.
    Add another half of the granulated sugar and whisk at low speed for about 1 minute.

  4. 4) 卵白と混ぜ合わせる 03:26

    2に3を1/3程加え、混ぜ合わせたら卵白のボウルに戻す。
    しっかりと混ぜ合わせたら、絞り袋に入れる。

  5. 5) 容器に材料を入れる 04:30

    ビスケットを1に15~20秒程浸し、耐熱容器に敷き詰める。
    4を耐熱容器の半分ほどまで絞る。
    絞ったら再度染み込ませたビスケットを乗せ、4を絞る。

  6. 6) 仕上げる 06:29

    冷蔵庫で2~3時間冷やし、ココアパウダーをかけたら完成。

Point

・ Choose a biscuit that matches the size of the heat-resistant container.
・ We recommend strong instant coffee.
・ Instant coffee that dissolves in water is recommended.
・ Egg whites are soft and horny, and whisk until glossy.
・ If you want to make it sweeter, add about 60g of egg white to the yolk.


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