樱花提拉米苏

2024-07-09 09:00:11 192

樱花提拉米苏
樱花的季节到了 各个甜点饮品店又要推出各种樱花的东西 蹭个热度。

Details of ingredients

  • 马斯卡彭500g
  • 蛋黄5个
  • 细砂糖88g
  • 樱花粉5g
  • 樱花酒9g
  • 樱花香精数滴
  • 淡奶油196g
  • 柠檬汁4.5g
  • 咖啡浓缩液100ml
  • 樱花酒9g
  • 柠檬汁4.5g

Technique

  • 难度简单
  • 工艺冷冻
  • 口味甜味
  • 时间三小时

Steps to make 樱花提拉米苏

  • 1.马斯卡彭加入砂糖和柠檬汁用打蛋器打至顺滑。
  • 2.加入9克樱花酒。
  • 3.樱花香精数滴 并继续用打蛋器搅打至均匀。
  • 4.加入樱花粉和蛋黄后继续搅打均匀。
  • 5.淡奶油打硬发后与马斯卡彭混合。
  • 6.咖啡液中加入樱花酒和柠檬汁 手指饼蘸咖啡液后铺在8寸方形蛋糕模底部 然后铺上一层马斯卡彭奶油用刮板抹平 再铺一层蘸过咖啡液的手指饼和马斯卡彭奶油 并用刮板刮平后盖上保鲜膜放入冰箱冷藏过夜或者冷冻4到6小时。
  • 7.脱模切块后撒上一层樱花糖粉 并撒上少许樱花碎装饰。
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