Nogluten Recipes

Cherry Blossom Tiramisu Recipe

Cherry Blossom Tiramisu Recipe
Posted at :
Posted by :
Serving : 6
Print Recipe

Prepare the ingredients before making Cherry Blossom Tiramisu in your home. Then, follow these steps below to serve Cherry Blossom Tiramisu for your family or friends.

Ingredients: Cherry Blossom Tiramisu

  • For the sponge:
  • 2 large Eggs
  • 50 grams Granulated sugar
  • 50 grams Cake flour
  • 10 grams Corn starch
  • 10 grams Butter
  • 10 grams Milk
  • 1 dash Red food colouring
  • For the cherry blossom syrup:
  • 5 to 6 flowers Salted pickled cherry blossoms
  • 20 ml Water
  • 2 grams Granulated sugar
  • 1 tbsp Cherry blossom liqueur
  • For the cherry blossom tiramisu:
  • 100 grams Mascarpone
  • 100 grams Cherry blossom sweet bean paste
  • 2 large Egg yolks
  • 30 grams Granulated sugar
  • 60 ml Milk
  • 150 grams Heavy cream
  • 5 grams Gelatin
  • 30 ml Water
  • 1 according to your preference Cherry blossoms for topping

How to Make Cherry Blossom Tiramisu

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Cherry Blossom Tiramisu in your home by yourself.

    Step 1
  • Make the sponge. Sift the cake flour and corn starch together. Line the cake mold with parchment paper. (Use a 20 x 27cm mold.)
  • Step 2
  • Melt the butter and milk in a bowl suspended over a saucepan of hot water. (The butter and milk are optional.) Preheat the oven to 170°C.
  • Step 3
  • Heat another bowl over the saucepan of hot water and add the granulated sugar and eggs while whisking until thick.
  • Step 4
  • Once the mixture is heated to about body temperature, remove the bowl from the heat and continue to beat until thick ribbons form. Smooth out the batter to finish.
  • Step 5
  • Sift the previously sifted flour mixture once more while adding to the batter and gently folding to mix.
  • Step 6
  • Add about 2 ladles of the batter from Step 5 to the butter and milk mixture from Step 2 and mix. Return it to the remaining batter from Step 5, add the food coloring.
  • Step 7
  • Pour the batter into the mold. Drop the mold onto your work top a few times to remove any air bubbles. Bake in the oven at 170°C for 8 to 10 minutes.
  • Step 8
  • When it's finished baking, immediately drop the mold onto the work top again to prevent the sponge from shrinking. If you don't like the browning on top, you can peel it off by laying on and removing a sheet of plastic cling wrap.
  • Step 9
  • Make the cherry blossom syrup. Add the ingredients into a pot (remove the salt from the cherry blossom pickles in advance). Once it has begun to boil around the edges, remove from the heat and strain.
  • Step 10
  • Cut out the sponge cake to fit the circular mold. Line the mold with parchment paper and insert the cake. Brush the surface with syrup.
  • Step 11
  • Make the cherry blossom tiramisu. Dissolve the gelatin in water and heat in a bowl suspended over a saucepan of hot water. Mix the mascarpone brought to room temperature and the cherry blossom sweet bean paste together into the bowl.
  • Step 12
  • In a different bowl mix together the egg yolks and 15 g of the granulated sugar. (Mix until the granulated sugar has started to dissolve.)
  • Step 13
  • Put milk in a pot and heat. When it starts to boil around the edges, remove from the heat and add gelatin. Mix well, and then add a small amount at a time to the mixture from Step 12.
  • Step 14
  • Add the mixture from Step 13 through a strainer into the mascarpone from Step 11 and mix well to ensure there are no inconsistencies to the texture.
  • Step 15
  • In a different bowl add the heavy cream and granulated sugar and whip until soft peaks form. Divide into 3 or 4 parts and add each part one by one to the mixture in Step 14 while mixing.
  • Step 16
  • Pour the mixture from Step 15 into the mold. Shake the mold to smooth out the surface and chill to harden in the refrigerator. (I let it chill for one full day.)
  • Step 17
  • Make the cherry blossoms for the topping. Soak the cherry blossoms in water for 30 minutes to remove the salt. Then remove the moisture with a paper towel.
  • Step 18
  • Heat the flowers in the microwave for 30 seconds to 1 minute and the flowers will bloom.
  • Step 19
  • When the tiramisu has hardened, cut and slowly remove each piece from the mold. Squeeze the cream on top according to your taste and lay the flower on top.
  • Step 20
  • It looks like this when you cut it! So soft!
Cherry Blossom Tiramisu Reviews

Add your opinion about Cherry Blossom Tiramisu Recipe above or tell your story when cooking Cherry Blossom Tiramisu in your home.

Recipe Related to Cherry Blossom Tiramisu
[Egg- and Gluten-Free] Scones [Egg- and Gluten-Free] Scones
Posted at : December 26, 2016, 10:26 pm
Posted by : cookpad.japan
Serving : 8
Candy Cane cake Candy Cane cake
Posted at : December 26, 2016, 9:18 pm
Posted by : breadnnbutter
Pumkin crunch Pumkin crunch
Posted at : December 26, 2016, 6:42 pm
Posted by : scott.mexicott
Parboil Daikon in the Microwave Parboil Daikon in the Microwave
Posted at : December 26, 2016, 10:03 pm
Posted by : cookpad.japan
Chicken and dumplings Chicken and dumplings
Posted at : December 26, 2016, 11:55 pm
Posted by : 77A
Cooking Time : 45 minutes
Serving : 10

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z