Amazake’s Tiramisú
Servings Prep Time
5doses 20min
Passive Time
8h
Servings Prep Time
5doses 20min
Passive Time
8h
Ingredients
  • 1bottle millet’s amazake375g
  • 10 a 15 almond biscuitsI used ones from ProVida
  • 1 e 1/2cup cereals coffee
  • 5tbsp mirin
  • 20g chocolat 100%
  • cocoa beans and powderto 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. 🙂