ASMR Cooking / How to make Cake Tiramisu

ASMR Cooking / How to make Cake Tiramisu

Hello everyone, cacao〜 ∴∵ゞ(´ω`*)♪ Today we’ll be making tiramisu in a cake form. First off we will be making a sponge-like biscuit. For the egg, we will just be using the egg white.
It depends on the size but we will use around 3~4 eggs. We will use the egg yolk for the tiramisu batter. Add granulated sugar and lemon juice to make the meringue. After adding the lemon juice, the meringue would be more stable and wouldn’t become dry. It is difficult to whip it by hand,
So in midway, I switched to the hand mixer (^^;) Mix in the powdered ingredients while there are still bubbles. Place the cookie sheet onto the cooking pan. The biscuit is done.
Let it cool down then peel it off from the sheet. We’ll be using a 15cm cake mold. We’ll be soaking it with coffee liquid,
So place the side that can easily absorb on top. I have also made a smaller version. Eat it as a snack! Using instant coffee to make the coffee liquor. Use rum to your liking. I used the collar mousse wrap (45 x 500mm). We’ll be making the tiramisu batter now. Mix the mascarpone cheese with granulated sugar. Whip the egg yolk from before, add it in. Whip the fresh cream.
It is good to use a higher fat level cream. Mix the mascarpone cheese and whipped cream together. Pour it into the mold and refrigerate. This is to make the coffee liquid soaked in the biscuits and to stabilize the tiramisu. Sift the cocoa powder on top, then freeze it again to solidify.
This is to make sure the cake has been solidified into a cake form. It looks a bit like ice cream, but once you cut it with a knife,
The shape is stabilized. Place it in the refrigerator for around 1 hour to defrost. Adding cacao, sprinkle~ ∴∵ゞ(´ω`*) Sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, sprinkle, ∴∵ゞ(´ω`*) Sprinkle~ ∴∵ゞ(´ω`*) Nice Cacao! Let’s give it a try♪ The taste and texture do not change much before or after freezing. It’s yummy. As expected I love tiramisu.
I wanted to eat it in this shape. Compared to before, I think it has become a simple taste without acid taste because it does not contain cream cheese. It feels like a mousse cake,
Feels great when it slides down the throat. May the force of cocoa be with you (*´∀｀)ﾉ By the way, these are the ones that were in the refrigerator.
As expected, it is soft and cannot keep its shape. Oh well, it is creamy and thick and still looks delicious. Aside from the biscuit, it is a regular tiramisu. I want to introduce you to a cacao seasoning that can be used for cooking. I have already mentioned this previously, xocol cacao salt.
「CACAO HOLIC SALT MILL（KUMO）」 The cacao fragrance spreads as you grind it, increasing your appetite. The salt and cacao mix perfectly,
It tastes amazing and easy to eat just as it is. It works well with authentic dishes and it also tastes delicious with simple pasta sauces. Add it into the pasta sauce,
The richness fragrance of cacao further enhances the taste. Add in the leftover egg yolk. The sauce is prepared like this. Saves time and energy with a frying pan. Bon Appétit~ The cacao is not too strong, and abundance in fragrance,
The depth has increased in the taste. Overall it matches very nicely, and it works well with anything.
It tastes so much better. Here’s an introduction to the stylish cacao seasonings that I’ve been into lately. Please subscribe to the channel, turn on notification, and like this video!
Thank you.

Cacao! ∴∵ゞ(´ω`*) ♪
This time we will be making a cake shaped tiramisu.
The biscuits were made to be similar to sponges, and they are arranged slightly more than usual.

xocol 「CACAO HOLIC SALT MILL（KUMO）」
http://need.xocol.jp/?pid=139548963
I added to pasta sauce this time, but there are many ways to use it. Please experiment with it!

Typo correction
8:39 Correct「Even after freezing and thawing …」

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[Ingredients /Size 15cm Approximately 1 and a little]
■Biscuit o chocolat
A – Almond Powder：80g
A – Cake flour：20g
A – Pure cocoa powder：5g
Egg White：125g
Granulated sugar：45g
[Instructions]
1. Place the cookie sheet in place
2. Mix A and sift the powder in with a whip in powder.
3. Divide the egg white with sugar several times and whip until peaks form
4. Add 2 gradually into the egg white.
5. Place on top and bake. Preheated at 190℃, bake at 180℃ for 14 minutes

■Coffee liquor
Instant coffee 20g
Hot water：150ml
Granulated sugar：15g
Rum：15ml

■Tiramisu Dough
B – Mascarpone cheese：200g
B – Granulated sugar：45g
B – Egg yolk：40g
C – Fresh cream：200ml
C – Granulated sugar：45g
Pure cocoa powder　Moderate amount
[Instructions]
1. Softly dissolve mascarpone cheese and add granulated sugar (sorry there is no scene in the video)
2. Remove egg yolk and put it into 1
3. Whip sugar in fresh cream
4. Mix cheese (B) and fresh cream (C)
5. Cocoa powder does not get wet easily when applied from the top after freezing.

■Silicone Spatula
https://amzn.to/2X1EIru

■Frying pan Olivia 22cm New diamond coating
https://amzn.to/2vrp63F

■DeLonghi Convection oven EOB2071J-5W
https://amzn.to/2GdAhm4

■Silicone Whisk TOMIZ
https://amzn.to/2DlhfIU

■Scoop spoon
http://amzn.to/2wONkUL

■Cassette portable stove
Iwatani MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

■Copper putipan 10 cm
https://amzn.to/2CmhQGv

■Hand mixer（The volume is lowered in the video）
Panasonic hand mixer white MK-H4-W
http://amzn.to/2gpNsV0

■Kitchen Cutters
Toribe Seisakusho KS-203
http://amzn.to/2gqjBvJ