Amazake’s Tiramisú

This recipe is one of those you can prepare just in a while!

It is quite balanced since amazake is a product that was tradicionaly made from rice fermentation and is very, very sweet. I consider it is one of the best sweeteners that we can consume, and it can be used also to sweeten children’s food. However, because it is very expensive, I do not use it daily. You can find it in many organic stores and apart from rice we can also find millet, oats or barley versions.

In the winter, I love to heat some water and melt it a tablespoon of this sweetener … it’s a creamy dish that comforts both, body and soul! Please try it! 😉

But let’s go for it … the recipe of this kind of tiramisu!

Print Recipe

Amazake's Tiramisú

Prep Time

20 min

Passive Time

8 h

Servings

doses

Ingredients

• 1 bottle millet's amazake 375g
• 10 a 15 almond biscuits I used ones from ProVida
• 1 e 1/2 cup cereals coffee
• 5 tbsp mirin
• 20 g chocolat 100%
• cocoa beans and powder to garnish

Prep Time 20 min Passive Time 8 h Servings doses Ingredients 1 bottle millet's amazake 375g 10 a 15 almond biscuits I used ones from ProVida 1 e 1/2 cup cereals coffee 5 tbsp mirin 20 g chocolat 100% cocoa beans and powder to garnish

Instructions

1. In a round pyrex, or in individual bowls, cover the bottom with a little amazake.
2. Aside, mix the mirin with the still hot cereal coffee and soak the cookies in that syrup. Let them soak until they absorb enough liquid (about 30 seconds).
3. Arrange the coffee-soaked biscuits in the bowls and cover them with the black chocolate zest. You can still choose to add little rice jelly and mirin.
4. Cover it with the remaining amazake and bring to cold for a few hours.
5. Before serving, sprinkle with raw cacacu powder and garnish with cocoa beans.

   

Recipe Notes

I usually like to leave itabout 6 to 8 hours in the cold, to make sure the whole cookie is homogeneous.

I usually like it better in autumn and winter. 🙂