Coffee Jelly Tiramisu Recipe
push x pull coffee, misugaru cream, amaretto
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Ingredients
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Coffee Jelly
Misuagaru Cream
Assembly
Method
Coffee Jelly
- 1
- 2
Set the Jelly
Pour the mixture into a shallow dish and refrigerate for at least 4 hours, or until firm. Once set, cut the jelly into cubes.
Misuagaru Cream
- 3
Prepare the Misuagaru Cream
In a mixing bowl, combine mascarpone cheese, heavy cream, misugaru, sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium speed until smooth and creamy.
- 4
Whip the Cream
Continue mixing until soft peaks form. Be careful not to overmix the cream.
Assembly
- 5
Soak the Ladyfingers
In a shallow bowl, combine the amaretto liqueur with a bit of water. Dip each ladyfinger briefly into the mixture, ensuring they're soaked but not soggy.
- 6
Layer the Components
In a serving dish, start with a layer of soaked ladyfingers, followed by a layer of coffee jelly cubes, and then a layer of misuagaru cream. Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
- 7
Finish and Chill
Dust the top layer with cocoa powder. Cover the dish and refrigerate for at least 2 hours before serving to allow the flavors to meld.