Cherry Tiramisu Recipe

Name: Cherry Tiramisu
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Korean
Ingredients: 1 Egg yolk; 5g Sugar; 1g Vanilla extract; 1 Egg white; 25g Sugar; 30g Cake flour; 2g Corn starch; 1/8ts Baking powder; 50g Warm water; 2g Instant coffee powder; 10g Sugar; 75g Whipping cream; 150g Cream cheese; 20g Sugar; 2g Vanilla extract; 2g Gelatin sheet; Cherry; Cocoa powder

by Cooking Tree 2023-02-15

written by Cooking Tree Published: 2023-02-15Last Updated on 2023-02-12

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In Cooking Tree, we’re serving up delicious Cherry Tiramisu, and we’ll show you how to make it from scratch.

I made tiramisu with fresh cherries~
I baked lady finger cookie dough widely, cut it to fit the mold, used it as a sheet, and made cream with cream cheese~

I put fresh cherry in the middle and put it on top to decorate it, and it gave it a different and pretty feeling~~
The combination of soft tiramisu cream and chewy raw cherries gives a refreshing feeling and is delicious~

I sprinkled chocolate on top of cocoa powder, and it was more delicious and tasted even better because it tasted like chocolate when I ate it.

The color of the red cherry and the color of cocoa powder go well together, so it looks great without any special decorations.

I also think that the homemade sheet makes the tiramisu taste better~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Cherry Tiramisu
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Rating: 5.0/5
( 41 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg yolk
5g Sugar
1g Vanilla extract
1 Egg white
25g Sugar
30g Cake flour
2g Corn starch
1/8ts Baking powder
50g Warm water
2g Instant coffee powder
10g Sugar
75g Whipping cream
150g Cream cheese
20g Sugar
2g Vanilla extract
2g Gelatin sheet
Cherry
Cocoa powder

Instructions

Add sugar and vanilla extract to egg yolk and mix.
While whipping the egg white, when a large bubble appears, divide the sugar in 2 portions and whip it to make a meringue with soft horns.
Divide the meringue in (1) and mix, then sift the soft flour, corn starch and baking powder and mix.
Put it in a 16.5cm square mold, flatten it, mix it with sugar powder and sugar, sieve it twice, and bake it in an oven preheated to 180 degrees for 15 minutes to cool.
Make coffee syrup by mixing instant coffee powder and sugar in warm water.
Cut the cooled sheet according to the size of the mold to make 2 sheets, and cut 1 sheet a little more to make a smaller size.
Whip the fresh cream about 60% thinly.
Add sugar to cream cheese and mix, add vanilla extract and mix.
Squeeze out the water from the gelatin soaked in cold water for about 10 minutes and heat in the microwave for about 10 seconds to melt it completely, then put it in the cheese batter and mix, then add the whipped cream and mix.
Lay a large size sheet on the frame, apply a lot of coffee syrup, apply a little cream, and put the cherries cut in half.
Put the cream on top and flatten it, put a small sheet, apply coffee syrup, put all the remaining cream, flatten it, and let it harden in the refrigerator for 3 hours.