Sakura Tiramisu
By VicentaLakin
The cherry blossom season is about to arrive at the dessert restaurants, where all kinds of cherry blossoms will have to be pumped in。
Recipe Recommendations
- mascarpone 500G
- egg yolk of 5
- fine sugar
- cherry powder 5g
- Sakura wine 9g
- Cherry blossom essence few drops of
- light cream
- lemon juice 4.5g
- coffee concentrate 100ml
- sweetening
- frozen
- several hours
- simple
Steps for Sakura Tiramisu
1
Maskapen with sugar and lemon juice hit smooth with an egg-cutting machine。
2
Add 9 grams of cherry wine。
3
The cherry fragrance drops and continues to be hit evenly with an eggbeater。
4
After adding cherry pollen and egg yolk, it continues evenly。
5
Creaming cream is hard and mixed with Maskapen。
6
I'll add cherry and lemonade to the coffee fluid. The coffee fluid is laid at the bottom of an eight-inch square cake and then a floor of mascarpone cream. Fingercakes and mascarpón cream passed through the coffee cream and covered them with shaving plates and covering them up in the freezer for four to six hours。
7
Scratch a layer of cherry sugar and a small amount of cherry tatter。Sakura Tiramisu Make Tips
Since this Tiramisu is less prone to collapse with gillin, a fingercake without too much coffee can be fixed with 5 kg of glittin because of laziness cancer, or is it good to bake a cake without a fingercake。