Hello
Today I made a delicious strawberry tiramisu bottle cake.
I'm sure it's as delicious as strawberry tiramisu, which I've been teaching or selling in any place.
Make sure you make it before the strawberry season passes.
Product Used
Mascarpone: Mila
Cream: 38% milk fat
-Strawberry Puree: Boiron
Cherry Liqueur: Dijon Kirche
-Container: www.bangsan365....
▶ Ingredients (four 11cmX11cmX4.5cm containers)
-Sponge cake sheet 8cm * 8cm * 1cm 4 pieces
(Recipe • [Eng Sub] 실패없는 완벽한 공립법... )
-Strawberry Sauce: 150g Strawberry Puree, 45g Sugar, 9g Lemon Juice, 18g Kirsch
Mascarpone Cream: mascarpone cheese 120g, heavy cream 137g, yolk 34g, sugar 42g, water 25g, gelatin sheet 2g
-18 ~ 22 strawberries
1) Slice sponge cake in 1cm thick and cut it to the bottom
size of the container.
2) Soak gelatin sheet in ice water for at least 10 minutes.
3) Whisk heavy cream until smooth texture and place in the refrigerator.
4) Mix all the ingredients of strawberry sauce and stir well.
5) Dice some strawberries and halve some of them.
6) Add water and sugar to the yolk and mix well. You do not need to collect air at this time.
7) Put 6) in the water bath and raise the temperature to 76 degrees Celcius. The process of sterilizing eggs. Continue to stir with a whisk.
8) Get off the fire and add the gelatin that has been soaked in the water beforehand.
9) Whip white with a hand mixer and cool until warm to the touch.
10) Mix with the mascarpone in two portions with a whisk.
11) Divide the whipped cream into 2 and combine with 10) . Fold gently with a spatula.
12) Place the sheets in the container you want to use and soak them in strawberry sauce.
13) Put the diced raw strawberries on the sheet.
14) Pour the cream and flatten the surface.
15) Ganish with strawberries on top.
I used Boiron Strawberry Puree. If you don't have it, grind the fresh strawberries finely and sift them.
(Commercial strawberry puree contains 15% inverted sugar.)
If you do not have a sponge cake sheet, you can purchase and use Lady Finger Cookie (Savoiardi).
If you use powdered gelatin, add 10g of water to 2g of powdered gelatin.
Fresh fruits are used so it's best to refrigerated and eat them on the day they are made. I recommend eating within two days.
Comments that are not polite or objectionable to me are deleted without notice.
instagram: https: // jadore________
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3 окт 2024
