Name: Japanese Tiramisu mousse cake
Yield: 10
Ingredients: Creamy - 240 Ml; Cottage cheese - 200 gram; Matcha - 16 gram; Gelatin - 3,5 Tsp; Sugar - 180 gram; Chicken egg - 6 PC.; Flour - 50 gram; Cognac - 45 gram; Milk - 100 Ml

Ingredients for - Japanese Tiramisu mousse cake

1. Creamy 240 Ml

2. Cottage cheese 200 gram

3. Matcha 16 gram

4. Gelatin 3,5 Tsp

5. Sugar 180 gram

6. Chicken egg 6 PC.

7. Flour 50 gram

8. Cognac 45 gram

9. Milk 100 Ml

How to cook deliciously - Japanese Tiramisu mousse cake

1 . Stage

The first step is to prepare the base for the cake. Mix the flour and baking powder and sift.

2 . Stage

Take 2 eggs, separate the whites from the yolks. Whip the yolks with half the sugar (30 g) until white. Then whip the whites with the remaining sugar (30 g) until stiff peaks (a smooth shiny mass, like a meringue).

1. Stage. Japanese Tiramisu mousse cake: Take 2 eggs, separate the whites from the yolks. Whip the yolks with half the sugar (30 g) until white. Then whip the whites with the remaining sugar (30 g) until stiff peaks (a smooth shiny mass, like a meringue).

3 . Stage

Introduce the whites into the yolks, gently stirring from bottom to top with a spatula. Then sift the flour and baking powder into the mixture in batches, and also mix gently.

1. Stage. Japanese Tiramisu mousse cake: Introduce the whites into the yolks, gently stirring from bottom to top with a spatula. Then sift the flour and baking powder into the mixture in batches, and also mix gently.

4 . Stage

Prepare the mold - I have a diameter of 22 cm. I usually press baking paper between the bottom and the walls of the form, so that the cake does not stick to the bottom, and the walls of the form I just grease. We lay out the dough and put it in an oven heated to 170 degrees for 30 minutes. Be guided by your oven, it may be ready sooner. A little off topic: you can make Matcha Tiramisu, for this you need to put the dough on parchment, like a Savoyardi - lady fingers - in about 10 cm long strips. The nuance - for Tiramisu, the amount of dough is doubled (because there are 2 layers of "fingers").

1. Stage. Japanese Tiramisu mousse cake: Prepare the mold - I have a diameter of 22 cm. I usually press baking paper between the bottom and the walls of the form, so that the cake does not stick to the bottom, and the walls of the form I just grease. We lay out the dough and put it in an oven heated to 170 degrees for 30 minutes. Be guided by your oven, it may be ready sooner. A little off topic: you can make Matcha Tiramisu, for this you need to put the dough on parchment, like a Savoyardi - lady fingers - in about 10 cm long strips. The nuance - for Tiramisu, the amount of dough is doubled (because there are 2 layers of

5 . Stage

This is how the finished cake turned out - about 1.5-2 cm high. While the base is cooling, you can wash the dishes).

6 . Stage

Prepare the cheese mousse. First, soak 2 tsp. of gelatin (about 8 grams) in a small amount of water (about 2 tbsp.). Then in a bowl we combine 3 yolks, 80 grams of sugar and cognac. Stir and put on a water bath.

1. Stage. Japanese Tiramisu mousse cake: Prepare the cheese mousse. First, soak 2 tsp. of gelatin (about 8 grams) in a small amount of water (about 2 tbsp.). Then in a bowl we combine 3 yolks, 80 grams of sugar and cognac. Stir and put on a water bath.

7 . Stage

Constantly stirring, bring the yolks until thickened. Thickening occurs when the mass is ready to boil and bubbles begin to rise from the bottom - it is ready, remove from the bath. The resulting mass is nothing but Zabayone cream, which is an integral part of the cream for Tiramisu. True, in the case of the original Tiramisu, it is not cognac, but dessert wine Marsala. But I don't have that kind of wine, so I always make Tiramisu with cognac, too. I'm sorry for the embarrassment, it certainly didn't affect the taste, but don't repeat my mistakes and don't drop the whisk. When the cream has thickened, take it off the fire and set aside. Dissolve the soaked gelatin and add it to the cream, you can and should even mix it with a mixer (just don't get carried away).

1. Stage. Japanese Tiramisu mousse cake: Constantly stirring, bring the yolks until thickened. Thickening occurs when the mass is ready to boil and bubbles begin to rise from the bottom - it is ready, remove from the bath. The resulting mass is nothing but Zabayone cream, which is an integral part of the cream for Tiramisu. True, in the case of the original Tiramisu, it is not cognac, but dessert wine Marsala. But I don't have that kind of wine, so I always make Tiramisu with cognac, too. I'm sorry for the embarrassment, it certainly didn't affect the taste, but don't repeat my mistakes and don't drop the whisk. When the cream has thickened, take it off the fire and set aside. Dissolve the soaked gelatin and add it to the cream, you can and should even mix it with a mixer (just don't get carried away).

8 . Stage

Whip 140 ml of cream to soft peaks.

9 . Stage

In a separate bowl, melt the cottage cheese, add the zabaione and gelatin, stir, you can use a whisk.

10 . Stage

Add the whipped cream to the resulting mass, stirring gently with a spatula, achieve homogeneity. The cheese mousse is ready. I usually flip the base, because the top is not very flat, but the bottom is flat. In a removable form, we lay the base, pour the cheese mousse on it, and leave in the refrigerator for about an hour and a half. Again, a digression about Tiramisu: if you decide to make Matcha Tiramisu, there are nuances. Gelatin is not used in the cream at all, the cream is whipped to firm peaks, the cheese is of course only Mascarpone. Well, no tea mousse is needed there, of course.

1. Stage. Japanese Tiramisu mousse cake: Add the whipped cream to the resulting mass, stirring gently with a spatula, achieve homogeneity. The cheese mousse is ready. I usually flip the base, because the top is not very flat, but the bottom is flat. In a removable form, we lay the base, pour the cheese mousse on it, and leave in the refrigerator for about an hour and a half. Again, a digression about Tiramisu: if you decide to make Matcha Tiramisu, there are nuances. Gelatin is not used in the cream at all, the cream is whipped to firm peaks, the cheese is of course only Mascarpone. Well, no tea mousse is needed there, of course.

11 . Stage

Prepare the tea mousse. Separate the whites from the yolks (1 egg). Soak 1.5 tsp. gelatin (about 6 grams) in a small amount of water. In a bowl, mix together milk, powdered tea, half of the sugar (20 grams) and egg yolk. Then put it on fire. While stirring constantly, bring it to a slight thickening (as in the case of the zabayon cream, this will happen just before boiling). Remove from the heat. Melt the gelatin and add it to the milk, stirring with a whisk. Leave to cool to room temperature. Meanwhile, whip 100 ml of cream to soft peaks, and the remaining egg whites and sugar (20 g) to stiff peaks (meringue).

1. Stage. Japanese Tiramisu mousse cake: Prepare the tea mousse. Separate the whites from the yolks (1 egg). Soak 1.5 tsp. gelatin (about 6 grams) in a small amount of water. In a bowl, mix together milk, powdered tea, half of the sugar (20 grams) and egg yolk. Then put it on fire. While stirring constantly, bring it to a slight thickening (as in the case of the zabayon cream, this will happen just before boiling). Remove from the heat. Melt the gelatin and add it to the milk, stirring with a whisk. Leave to cool to room temperature. Meanwhile, whip 100 ml of cream to soft peaks, and the remaining egg whites and sugar (20 g) to stiff peaks (meringue).

12 . Stage

Carefully add the whipped cream to the cooled milk with the gelatin and stir with a spatula.

13 . Stage

Into the resulting mass carefully in portions introduce whipped egg white and stir with a spatula until homogeneous. The tea mousse is ready. Pour it into the form on the already frozen cheese mousse and put in the fridge for at least 3 hours. I left it overnight.

1. Stage. Japanese Tiramisu mousse cake: Into the resulting mass carefully in portions introduce whipped egg white and stir with a spatula until homogeneous. The tea mousse is ready. Pour it into the form on the already frozen cheese mousse and put in the fridge for at least 3 hours. I left it overnight.

14 . Stage

I don't have much imagination, so I didn't do much with the decorations. But you can do whatever you want. I had white chocolate, crushed almonds, and crumbs from the base.

1. Stage. Japanese Tiramisu mousse cake: I don't have much imagination, so I didn't do much with the decorations. But you can do whatever you want. I had white chocolate, crushed almonds, and crumbs from the base.

15 . Stage

This cake went to visit my in-laws, who were a little surprised, but, I must say, pleasantly surprised. The cake is moderately sweet and, you could say, "fresh", even my dieting husband did not refuse to try a piece.