I made a different type of tiramisu by adding Talgona ~
Even if I just eat it, I made tiramisu with delicious dalgona, and it goes well with the aroma of coffee.
It was soaked with coffee syrup on the biscuit sheet with coffee, and the cream and sweet walnuts were alternately put on, so the visuals looked pretty and delicious.
The sweet and sour cream contained in the cream melts slightly over time, so it looks like a syrup, and the less melted sweet and sour taste adds to the texture.
If you put in a lot of Dalgona, you can sweeten it, so you can put it in according to your taste ~ Since the dalgona melts over time, if you make it and eat it right away, you can use the texture and eat it. It’s a tiramisu with a lot of sweetness and aroma of coffee, so you can really taste it ~~
Unroll the egg yolk, add sugar, instant coffee powder, and vanilla extract and whip until the sugar melts.
Whip the egg white and, when a large bubble rises, divide the sugar in 2 times, whip it to make a meringue with horns, divide it into the yolk dough, and mix.
Sift the flour and baking powder, mix, pan in a squeeze bag and sprinkle plenty of sugar powder.
Bake for 11-12 minutes in an oven preheated to 180 degrees, cool, and cut to fit the mold size.
Put sugar in a saucepan, stir on low heat, melt completely, add baking soda, stir quickly, and pour flat on a piece of parchment paper.
Crush the hardened dalgona and grind some finely into powder.
Add sugar and vanilla bean paste to mascarpone cheese, gently loosen, add fresh cream, whipped to make cream, and put it in a squeeze bag.
Place a sheet on the mold, soak a lot of coffee syrup, put the cream on it, and add the cracked sweet gorna.
Put cream on top of sweetener or sprinkle with sweetener powder.
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