TIRAMISU FLAVOURED COFFEE RECIPES

Steps:

• Combine the fresh egg yolk and the sugar in a bowl. Using a hand mixer, lightly beat the egg.
• Some people are hesitant to try raw eggs so we float the bowl in hot water at 50~60 °C (122~140 °F). Gradually heat the egg so that it doesn’t begin to cook in the bowl.
• Remove the bowl and thoroughly beat the egg until it turns a light color as shown. Add half of the mascarpone cheese to the egg. Lightly whip the mixture at a low speed. To help it mix evenly, allow the cheese to reach room temperature before using.
• Add the rest of the mascarpone and the brandy. Mix until smooth.
• Whip the heavy cream to the almost same consistency as the mascarpone mixture. Add half of the whipped cream to the bowl. With a spatula, combine the mixture.
• Add the rest of the whipped cream. And combine well.
• Slice the castella sponge cake into 1.5cm (0.6") slices. Line up the castella pieces on the bottom of the container.
• Using a kitchen brush, soak the castella with a generous amount of Espresso coffee or strong coffee. Castella is already sweetened so you don’t need to add sugar to the coffee.
• Place half of the mascarpone mixture onto the castella layer. Distribute evenly.
• Line up the castella pieces onto the cream layer. Soak them with the Espresso again.
• Add the rest of the mascarpone mixture. Distribute evenly. Make a clean surface with a scraper.
• Sprinkle on the cocoa powder and cover the top completely.
• Gently place the paper stencil onto the tiramisu and sprinkle on the icing sugar. This makes the tiramisu special!
• Finally, garnish with the Christmas decoration.