EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!
FULL RECIPE HERE:
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
최고의 티라미수 레시피 / The Best Tiramisu Recipe / Classic Tiramisu / Savoiardi
안녕하세요.
분 베이크입니다.
오늘은 정말 맛있는 티라미수를 만들었어요.
집에 있는 샐러드 그릇을 이용해서 편안한 디자인으로 만들었어요.
(물론 그라탕 그릇을 이용하는 것도 좋습니다.)
디자인은 아주 클래식하고 평범하지만 맛은 정말 특별하답니다.
맛있는 티라미수를 만들고 싶다면 이렇게 만들어 보세요.
여러 가지 포인트가 있지만 두 가지의 특별한 재료는 티라미수를 더욱 특별하게 해 줄 거에요.
저는 사보이 아르디를 직접 만들었지만 시중에 제품을 사서 만들어도 됩니다.
만드는 방법도 두 가지 버전을 보여 드려요.
클래식한 티라미수는 생달걀을 이용하지만....
저는 살모넬라균이 걱정이 되어서 달걀 흰자 대신에 크림을 넣었어요.
신선한 달걀이 있다면 달걀 흰자를 사용해도 좋아요.
노른자는 이탈리아 커스터드 크림이라고 불리는 “자발리오네(zabaglione)”의 응용 버전입니다.
아주 맛이 좋아요.
아주 특별한 티라미수~!
진한 마스카포네의 풍미와 커피의 조화~!
거기에 비밀 레시피까지~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #Tiramisu #Tiramisurecipe #Ladyfinger
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 티라미수 사이즈 [20cm(D)*5cm(H) ]
● 사보이아르디 ( 레이디 핑거)
노른자 2
설탕 20g
바닐라 익스트랙 3ml
달걀 흰자 2
설탕 40g
박력분 55g
옥수수 전분 5g
베이킹 파우더 1g
분당
● 커피 시럽-1 (에스프레소 ...)
에스프레소 75g
뜨거운 물 30g
설탕 30g
아마레또 리큐르 10ml (마르살라 , 다크 럼, 깔루아 대체 가능)
** 아마레또 리큐르는 아몬드를 이용하여 만드는 리큐르예요.
껍질을 벗긴 아몬드를 얇게 썰어서 술에 담가 놓아 완성 시킨 이탈리아의 대표적인 리큐르예요.
특유의 달콤한 풍미와 아몬드 향미로 유명해요. 다만 시간이 흐르면서 살구씨, 복숭아씨, 등 핵과류의 씨앗 여러 종을 이용하여 제품이 만들어지고 있어요.
아몬드 익스트랙트과 비슷한 향이 나서 케이크를 만들 때 대체 하기도 한답니다.
아마레또를 넣어주면 티라미수의 맛이 한 층 더 업그레이드 될 거예요.
● 커피 시럽-2 (인스턴트 커피 ..)
뜨거운 물 105g
인스턴트 커피 5g
설탕 30g
아마레또 10ml (마르살라 , 다크 럼, 깔루아 대체 가능)
♥ 특별한 마스카포네 크림
노른자 3
설탕 55g
레몬 제스트 1/2
네그리타 다크럼 15ml (마르살라, 깔루아, “Baileys” 대체 가능)
물 25g
마스카포네 250g
생크림 190g
설탕 15g
코코아 파우더
데코 화이트
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
● 분 베이크 인스타그램 바로가기
Nur 3 Zutaten! Das beliebteste Dessert dieses Frühlings.
Ein Dessert mit Kondensmilch, Erdbeeren und Bananen ist ganz einfach zuzubereiten, und jetzt lernen Sie, wie Sie es in buchstäblich 5 Minuten ohne Backen zubereiten können! Wir zeigen Ihnen ein Rezept, für das Sie nicht viel Erfahrung im Kochen benötigen, sodass absolut jeder dieses Dessert wiederholen kann! Mit nur wenigen Zutaten, darunter Kondensmilch, Bananen und Erdbeeren, können Sie einen köstlichen Kuchen backen, von dem jeder begeistert sein wird! Sehen Sie sich also dieses Video von Anfang bis Ende an, um dieses einfache und köstliche Dessertrezept in 5 Minuten zu lernen!
Erdbeeren 8-9 Stück
Banane
Sahne 33% 200 ml
Kondensmilch 6 Esslöffel
Luscious Lemon Delights: Exquisite Desserts for Lemon Lovers
Luscious Lemon Delights: Exquisite Desserts for Lemon Loversلمحبي الليمون حلوي فاخره لاصحاب المزاج العالي ????
???????? Ingredients:
- 1 ½ cups whipped cream
- 1 can (14 ounces) sweetened condensed milk
- Juice and zest of 1 lemon
- ladyfingers
Instructions:
1. In a bowl, mix together the sweetened condensed milk, lemon juice, and lemon zest.
2. Stir the ingredients well until they are thoroughly combined.
3. Taste the mixture and adjust the amount of lemon juice according to your preference for tartness.
Lemon Curd Ingredients:
- Juice and zest of 4 lemons
- 4 whole eggs
- 1 cup sugar
- 1/2 cup unsalted butter, cut into small pieces
Instructions:
1. Zest the lemons and set the zest aside. Then, juice the lemons to get about 1/2 cup of lemon juice.
2. In a saucepan, whisk together the whole eggs and sugar until well combined.
3. Add the lemon juice and zest to the egg mixture and whisk continuously.
4. Place the mixture over low heat, stirring constantly.
5. Gradually add the butter pieces to the mixture, whisking constantly until the butter melts and the mixture thickens. This process can take about 5 to 7 minutes.
6. Once the lemon curd has thickened to a custard-like consistency, remove it from the heat and let it cool.
7. Transfer the lemon curd to a jar or airtight container and refrigerate until chilled and set.
Finally, I whipped a cup of whipped cream and added it to the lemon-flavored condensed milk.
First, I dipped the biscuits in the milk mixture infused with lemon zest.
Then, I layered the ingredients as shown in the video.
Finally, I garnished it with caramelized lemon and mint leaves. ????
مكونات كريمه الحشو
- ½ 1 كوب كريمة خفق
- 1 علبة (14 أونصة) حليب مكثف محلى
- عصير وبشر 1 ليمونة
تعليمات:
1. في وعاء، اخلطي الحليب المكثف المحلى مع عصير الليمون وبرش الليمون.
2. حركي المكونات جيداً حتى تمتزج جيداً.
3. تذوقي الخليط واضبطي كمية عصير الليمون حسب تفضيلك لدرجة الحموضة.
مكونات كريمة الليمون:
- عصير وبرش 4 حبات ليمون
- 4 بيضات كاملة
- 1 كوب سكر
- 1/2 كوب زبدة غير مملحة، مقطعة إلى قطع صغيرة
تعليمات:
1. ابشري الليمون واتركي القشر جانبًا. ثم قومي بعصر الليمون لتحصلي على حوالي نصف كوب من عصير الليمون.
2. في قدر، اخفقي البيض الكامل والسكر معًا حتى تمتزج المكونات جيدًا.
3. أضيفي عصير الليمون وقشره إلى خليط البيض واخفقي باستمرار.
4. ضعي الخليط على نار خفيفة مع التحريك المستمر.
5. أضيفي قطع الزبدة إلى الخليط تدريجياً، واخفقي باستمرار حتى تذوب الزبدة ويكثف الخليط. يمكن أن تستغرق هذه العملية حوالي 5 إلى 7 دقائق.
6. بمجرد أن يصبح خثارة الليمون كثيفة وقوامها يشبه الكسترد، ارفعيها عن النار واتركيها لتبرد.
7. انقلي خثارة الليمون إلى مرطبان أو وعاء محكم الغلق وضعيه في الثلاجة حتى يبرد ويتماسك.
أخيرًا، قمت بخفق كوب من الكريمة المخفوقة وأضفتها إلى الحليب المكثف بنكهة الليمون.
أولاً، نغمس البسكويت في خليط الحليب الممزوج بقشر الليمون.
ثم نقوم بوضع المكونات على شكل طبقات كما هو موضح في الفيديو.
وأخيرًا، زينتها بالليمون المكرمل وأوراق النعناع. ????
Professional Baker Teaches You How To Make LADYFINGERS!
You're almost to the top of Ladyfinger Mountain, and now it's time to master the most difficult of the ladyfinger recipes, the Raspberry Lemon Torte! Watch as Chef Anna Olson walks you through all of the steps you'll need to master this incredible recipe!
Don't forget to check out the recipe below and to tell us how it turned out in the comments!
Subscribe for more video recipes:
Ingredients
1 recipe lady finger batter
½ cup fresh lemon juice
1 cup sugar, divided
4 large egg yolks
½ cup unsalted butter, at room temperature
1 Tbsp finely grated lemon zest
1 ½ cup whipping cream
2 cup fresh raspberries
Directions
1. Preheat the oven to 400 F and line 2 baking trays with parchment paper. Trace an 8-inch circle on one sheet of parchment and flip it over so the ink is on the bottom.
2. Prepare the lady finger batter (as above) and fill a piping bag fitted with a plain tip. Pipe a spiral of batter, following the circle and pipe spiraling inward to fill the circle. On the second baking tray, pipe 18 to 22 ladyfingers about 3 inches long. Bake for about 8 minutes (the circle of batter will take about10 minutes) and allow the ladyfingers to cool on the tray before lifting off.
3. For the lemon mousse, bring the lemon juice and ½ cup of the sugar up to a simmer. In a separate bowl, whisk the egg yolks with the remaining ½ cup of sugar. Slowly pour the lemon syrup into the eggs while whisking and then return the entire mixture to the pot. Whisk this over medium heat until it just begins to bubble, about 2 minutes, then remove this from the heat and whip with electric beaters or in a stand mixer until cool. Add the butter and zest and beat in until smooth.
4. Whip the cream to a soft peak and fold this into the lemon mixture in two additions.
5. To assemble the torte, place the disc of ladyfinger cake in the bottom of an ungreased 9-inch springform pan. Trim bottom of the lady fingers so they can stand upright around the inside edge of the pan, and so that they are the same height as the pan (2-inches). Arrange these in the pan. Spread a 1-inch layer of mousse over the cake and arrange half of the raspberries overtop. Spread the remaining mousse over the berries and use an offset spatula to ensure the mousse is level. Chill the torte for at least 4 hours.
6. To serve, remove the springform ring from the pan and slide the torte onto a serving platter. Arrange the remaining 1 cup of raspberries on top of the torte and serve.
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYumWithAnnaOlson #LadyFingers #LearnToBake
Ladyfinger Cake — A Light And Airy Treat Bursting With Fruity Goodness
Fruity Ladyfinger Cake
Bookmark Recipe:
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.
******************************************************
After ice cream, tiramisu is the second most popular dessert in Italy. As delicious as it is, some may find the combination of mascarpone, coffee, and booze a little too heavy though. That's why we've come up with a refreshing take on this tasty classic, adding fresh berries for extra color and a lighter touch.
You'll need:
- 5 cups fresh raspberries
- ⅔ cup powdered sugar
- 3.3 fl oz orange juice
- 2 cups mascarpone
- 1 tsp vanilla extract
- 8.5 fl oz cream
- 24 ladyfingers
- 2 cups fresh blueberries
Here's How:
1. Add the raspberries, a ¼ cup of the powdered sugar, and the orange juice to a large bowl and lightly press down on the berries with a fork. To prepare the cream, mix the mascarpone, the rest of the icing sugar, vanilla extract, and cream using an electric whisk.
2. Prepare a cake springform pan by covering the bottom and sides using baking parchment. The cake can later be removed from the pan without spoiling it.
3. Now cover the bottom of the pan with a layer of ladyfingers. If you break them in half, they'll be easier to arrange.
4. Spoon half of the raspberry mix onto the ladyfingers. Now add half of the mascarpone cream on top of this. Another layer of ladyfingers, raspberry mix, and mascarpone is then added.
5. For the finishing touch, add a layer of blueberries on top of the cake. After 3 hours in the fridge, the cake can be removed from the springform pan.