Corona misfortune home event! Make your own tiramisu

Hello. I'm Julia.

How are you all spending your time at home for each corona misfortune event? Taking advantage of my experience in planning entertainment and corporate communication spaces, I plan my own time at home. This time, I will introduce how to make my own tiramisu for my husband's birthday!

Everything started with "And tiramisu too."

One day, two weeks before my husband's birthday.
On our birthdays, it's customary for us to cook what we want to eat at home instead of eating out, so I asked my husband what he would like to eat.
My husband's reply was, "My favorite carbonara."
Carbonara is my specialty,
"Oh, that's right. The usual guy! Leave it to me!"
I answered while thinking that it was easy.

However, after that, "And tiramisu too."
She wants to eat my homemade delicious tiramisu...
“Even though they asked me to make it, they let me, who is Chinese, make an Italian dessert…that kind of difficult thing…that’s terrible…”
We don't have a whisk at home, and I've never thought that tiramisu could be made at home, so all sorts of excuses came out of my mouth.
Still my husband
"If it's a whisk, isn't it attached to the baby food blender set?"
and so on.
"Ah, that's right..."
I agreed.

The best thing is to fulfill the birthday person's request, so I thought there was nothing I could do about it, so I searched for recipes first.

I made it according to the recipe, but...

When I searched for "tiramisu easy" in the recipe search app, more than 1600 recipes were hit.
Moreover, there are various patterns of recipes, and the cheese used is mascarpone or cream cheese. Castella instead of sponge cake, biscuits, cookies, with or without rum, etc.
There were so many patterns that I felt dizzy just looking at them.

On the day of my birthday, I wasn't confident that I could make it well... I decided to make a prototype before the actual production.
This is my first time making tiramisu.
First, I followed the recipe and layered the ingredients in the following order.

From above,
⑤ Cocoa powder
④Cream cheese x fresh cream (2nd layer)
③ Sponge cake soaked with coffee (2nd layer)
②Cream cheese x fresh cream (1st layer)
① Coffee-soaked sponge cake (first layer)

What do you think? I tried the prototype with my husband.
My husband's impression that I'm worried about is a subtle answer, "Isn't it okay?"
I also tried it, and it was certainly delicious, but the taste was not particularly impressive.
Certainly, this is more of the taste of the recipe (the taste of others) rather than my own taste. For example, the sponge cake I used was rather sweet, so the two layers of coffee-soaked sponge cake were both sweet and bitter, and I felt heavy when I ate it.
I used the cream cheese I had at home, but it was a little sour and didn't go well with cocoa.

Even though it's my birthday, this tiramisu doesn't make me very happy and impressed.
From such a problem, I decided to investigate more deeply about tiramisu.

I want to know more about tiramisu!

What language is tiramisu in the first place? What is the origin and history of the name?
I started looking for basic information.

I see, tiramisu was a dessert that made people energetic!
Rather than copying the original recipe, wouldn't it be possible to create our own original tiramisu by combining ingredients that our family likes and adjusting the balance of sweetness and bitterness to our liking? It might give your family some energy! ? I thought.
Of course, too many steps can be tiring, so I basically made an original tiramisu recipe that I brushed up in an easy way.

How to make tiramisu that your family will love!

★ way of thinking ★
Arrange the ingredients and stacking order of the three elements of tiramisu, "cheese cream", "sponge cake soaked in coffee", and "cocoa powder", to your liking.
*Cheese cream: Cheese-based cream. Here, it refers to cream in which the selected cheese is mixed with fresh cream.

1. Choose cheese and fresh cream!
Espresso, cocoa, and other highly bitter ingredients are used, so in consideration of the overall balance, rather than slightly sour cream cheese, use mild and creamy mascarpone cheese.
Also, I want to eat plenty without feeling guilty, so I choose the type of fresh cream that is low in fat and can be whipped well.

2. Brew espresso!
Commercially available coffee is fine, but I wanted richness and richness, so I decided to brew espresso with a direct-fired espresso machine "Makinetta."

3. Use salty biscuits and castella instead of sponge cake!
When I put two layers of sponge cake into the prototype, it felt heavy. This time, in order to create a more mature taste with less sweetness, I used a simple salty biscuit for the bottom layer and a fluffy sponge cake for the middle layer.

★Materials★
① Mascarpone cheese 200g
② Calorie 1/3 cut fresh 200ml
③ Beet sugar 15g
④ Slightly salty Millet biscuits Appropriate amount (2 layers for Tupperware)
⑤ Espresso coffee Appropriate amount (enough to soak into the biscuits and castella)
⑥ 1 pack of castella cut off from the market
⑦ Cocoa Appropriate amount

*Ingredients: From top left: mascarpone cheese → 1/3 calorie cut fresh → beet sugar → millet biscuit → espresso coffee → cocoa → castella

★How to make★
① Bring the mascarpone cheese back to room temperature.
★Point: There are many types of mascarpone cheese, and this time I chose a type imported from Italy that has a mellow aroma and richness.

② Brew the espresso in a mackinetta and let it cool.

③ Put fresh cream (calorie 1/3 cut fresh) and beet sugar in a large bowl and whip with a whisk until the peaks stand up. (※photograph)
*Points: Due to the beet sugar, the whipped cream becomes cream instead of pure white, but it matches the tone of the tiramisu and gives a warm feeling, so I like it. Here you can adjust the sweetness to your liking.

*Step 3 photo

④ Make cheese cream. Add softened mascarpone cheese little by little and mix with a whisk.
★Point: After mixing, if you are not going to use it right away, let it cool in the refrigerator. If left at room temperature, it will melt and become slimy, making it difficult to shape.

⑤ Arrange millet biscuits in about 2 layers in a tapper at home and soak in cold espresso. This time, I used a Tupperware with a square size of 15 cm and a height of 5 cm. (※photograph)
★Point: If you want to keep the texture of the biscuits, don't add too much espresso to keep the texture pleasant.

*Step ⑤ Photo

⑥ Put the cheese cream on top of the biscuit and smooth the surface with a rubber spatula. (※photograph)

* Step ⑥ Photo

⑦ Cut the castella into pieces about 1 cm thick and spread them over the cheese cream. (※photograph)
★Point: Adjust the thickness of the castella and the thickness of each layer according to the height of the tapper. The Tupperware I used this time is 5 cm tall, so from the bottom up,
Biscuits: 1 cm → cheese cream 2 cm → castella 1 cm → cheese cream 1 cm
I made it so that

※Step ⑦Photo

⑧ Soak the castella evenly with the espresso. (※photograph)

* Step ⑧ photo

⑨ Put plenty of cheese cream on top of it and flatten the surface. (※photograph)

※Step ⑨ Photo

⑩ Chill in the refrigerator for about 2 hours. (If you are in a hurry, you can put it in the freezer for 30 minutes.)
⑪ Sprinkle plenty of cocoa powder before eating.
⑫ Completion of original tiramisu ♪ (Remi Hirano style) (*Photo)

※Completed photo♪

What do you think? I tried it for my husband's birthday.
When my husband tried this original tiramisu, his eyes lit up like fireflies at night.
"It's so delicious!"
I got a comment of great admiration. I was very happy to be able to give a satisfying present this year, and I was very happy to make it.

In this corona misfortune, our time will be longer. Don't you think you would be very happy if you could see the smiles of your family by devising and arranging each moment of your life in your own way?

I think the same is true for planners. When I receive a request (to make a delicious tiramisu) from a client (family), I first study and understand the client's history and preferences, and the vision of the project with love (my family's preferences and preferences, and understanding of the process of making tiramisu). ), then refer to excellent cases and achievements (other people's recipes) to come up with your own original plan (your own intuition and experimentation).

If you repeat and knead it many times (combine various ingredients and make it many times), you will eventually be able to make a proposal that is close to the client (a tiramisu that your family will love) that you can be satisfied with. increase.

Everyone, please try to create your own project (your own tiramisu).