Tiramisu Cake + Lady Finger & Coffee Jelly

Name: Tiramisu Cake + Lady Finger & Coffee Jelly
Prep time: 70 min
Cook time: 12 min
Total time: 82 min
Yield: 10
Cuisine: Korean
Ingredients: 150g Hot water; 30g Sugar; 3g Instant coffee powder; 6g Gelatin; 1 Egg white; 30g Sugar; 1 Egg yolk; 1g Vanilla extract; 30g Cake flour; 2g Corn starch; 0.5g Baking powder; 5g Sugar + 5g Powdered sugar; 320g Mascarpone cheese; 140g Condensed milk; 5g Kahlua; 7g Gelatin; 165g Heavy cream; Coffee syrup (60g water, 3g instant coffee powder, 10g sugar)

by Cooking Tree 2022-07-14

written by Cooking Tree 2022-07-14

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Tiramisu Cake + Lady Finger & Coffee Jelly is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a tiramisu cake with soft coffee jelly~
I think it’s a tiramisu full of sincerity, as the lady’s fingers are baked by themselves and even contains jelly.

The dark coffee flavored jelly is in the middle, so it has a different texture and makes it more moist to eat.
It has a simple visual, but I think the cut section has a cute feel.

Sprinkle cocoa powder on the top and use cocoa powder that doesn’t get wet when decorating, so it stays dry for longer.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Tiramisu Cake + Lady Finger & Coffee Jelly
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Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 70 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Hot water
30g Sugar
3g Instant coffee powder
6g Gelatin

1 Egg white
30g Sugar
1 Egg yolk
1g Vanilla extract
30g Cake flour
2g Corn starch
0.5g Baking powder
5g Sugar + 5g Powdered sugar

320g Mascarpone cheese
140g Condensed milk
5g Kahlua
7g Gelatin
165g Heavy cream
Coffee syrup (60g water, 3g instant coffee powder, 10g sugar)

Instructions

Melt coffee and sugar in warm water, then add gelatin soaked in cold water for at least 10 minutes and dissolve well.
Pour into a mold with wrap and harden in the refrigerator for at least 1 hour.
Divide the egg whites with sugar to make a hard meringue. Add the yolks and vanilla extract and whip at low speed.
Sift flour and cornstarch baking powder through a sieve, mix evenly with a spatula, and place in a piping bag.
Squeeze the dough into a 15cm mold, squeeze the remaining dough into short lengths, sprinkle with a mixture of sugar and sugar powder twice, and bake in the oven at 180 degrees for 12 minutes.
Add condensed milk and kahlua to the mascarpone cheese and mix well. Heat the soaked gelatin in the microwave for 10 seconds to melt it, then add it and mix well.
Add about 50% whipped cream and mix evenly.
Put a round sheet in the mousse mold, add a little cheese dough, and harden in the freezer for about 15 minutes.
Put the hardened coffee jelly on top, remove the mold, pour cheese dough, put the lady finger cookies soaked in coffee syrup, and harden in the freezer for about 10 minutes.
Pour the remaining cheese dough, flatten it, and let it harden in the freezer for 2 hours. Remove the mold and sprinkle cocoa powder.