Macaron Tiramisu Cake Recipe

Name: Macaron Tiramisu Cake
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: Macaron Coque; 40g Egg white; 40g Sugar; 1g Coffee Essence; 50g Almond powder; 40g Powdered sugar; 1g Cocoa powder; Cream; 2 Egg yolks; 30g Sugar; a pinch of Salt; 4g Vanilla extract; 3g Gelatin sheet (or Powdered gelatin); 200g Mascarpone Cheese; 150g Whipped cream (whipped up 50%); Choco sponge cake sheet; Coffee (75g water + 10g sugar + 3g instant coffee powder)

Cooking TreePublished: 2022-10-22 Updated: 2022-10-1501.3K views

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

I made a tiramisu cake by baking macarons full of coffee flavor and putting them inside the cake~

The savory and light mascarpone cheese cream went well with the macarons, and the taste and flavor were good~*^^*

The macaron soaked in coffee in the middle is moist and goes well with it when eaten. I put macarons in the middle and immediately poured cream to harden them.

Put the macarons on top and let it harden in the refrigerator for about 30 minutes, then pour the rest of the cream.

Squeeze lightly whipped whipped cream like water droplets on the top and sprinkle generously with cocoa powder to create a three-dimensional effect and look luxurious.

They gave me macarons next to me, and it was fun to eat them one by one because the macaron coque with coffee essence was so delicious!

Tiramisu is delicious whenever you eat it, so I think it’s a really good dessert~~

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Macaron Tiramisu Cake

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Rating: 4.0/5
( 81 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Macaron Coque

40g Egg white

40g Sugar

1g Coffee Essence

50g Almond powder

40g Powdered sugar

1g Cocoa powder

Cream

2 Egg yolks

30g Sugar

a pinch of Salt

4g Vanilla extract

3g Gelatin sheet (or Powdered gelatin)

200g Mascarpone Cheese

150g Whipped cream (whipped up 50%)

Choco sponge cake sheet

Coffee (75g water + 10g sugar + 3g instant coffee powder)

Instructions

Whip the egg white and when a large bubble appears, divide the sugar and whip, then add coffee essence and whip to make a hard meringue.

Sift twice, add prepared almond powder, sugar powder, and cocoa powder, mix, make macarona juice, and when it drips heavy, put it in a piping bag.

After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour, sprinkle cocoa powder on the top, and bake in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.

Mix egg yolk, sugar, salt, and vanilla extract in a pot of hot water and raise the temperature to 70 degrees while stirring.

Remove from the bowl, add gelatin soaked in cold water for 10 minutes, mix, and cool slightly.

Soften the mascarpone cheese, add 50% whipped cream and mix, then add the cooled egg yolk mixture and mix.

Put a chocolate sponge cake sheet in a 15cm mold, pour a little cream, wet the macaron with coffee, pour all the remaining cream, and let it harden in the refrigerator for 3 hours.

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