Cherry blossom tiramisu Recipe

Instructions

1. Mix egg yolk, sugar, vanilla extract, and cherry blossom syrup, then add the meringue in portions and mix.
2. Sift the soft flour and almond powder, mix, put in a piping bag fitted with a round tip, and pan diagonally in a 22.5cm square pan.
3. Sprinkle with powdered sugar twice and bake in an oven preheated to 170 degrees for 15 minutes.
4. Soften the cream cheese, add plain yogurt, cherry syrup, vanilla extract, and strawberry jam, and mix.
5. Squeeze out the water from gelatin soaked in cold water for at least 10 minutes, then microwave for 10 seconds to completely melt, mix, and mix with whipped cream, whipped 50 to 60%.
6. Dip the cooled biscuit sheet into a 12cm mold to make 2 sheets, then place it in the center of the 15cm mold and apply coffee syrup.
7. Put 1/2 of the mousse, put the sheet on top, apply coffee syrup, pour in the remaining mousse, flatten it, and let it harden in the refrigerator for 3 hours.
8. Squeeze the whipped cream for decoration on the top of the cake and press it with a spoon to shape it.