Home Food & Receipts The Ultimate Tiramisu Rose: A Guide to Crafting the Perfect Floral Delicacy

Food & Receipts

The Ultimate Tiramisu Rose: A Guide to Crafting the Perfect Floral Delicacy

14 October, 2024

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Preparation
60 minutesCooking
300 minutesServes
10 people

Every Mid-Autumn Festival, there’s nothing better than making meaningful gifts for your family and friends. Mooncakes have become a popular choice, expressing your sentiments and showcasing your culinary skills. However, making mooncakes is not always easy, especially if you want a soft and smooth crust without cracks.

Let’s get into the kitchen and discover how to make rose-shaped tiramisu mooncakes with a crisp, crack-free crust!

1Ingredients for Rose Tiramisu Mooncakes

100g mung beans
400ml water
50gr condensed milk
4gr instant coffee
20gr cornstarch
40gr vegetable oil
10gr vanilla extract
120gr mascarpone cheese
5gr rum extract
120gr honey
10gr cocoa powder
150gr all-purpose flour
1 egg
Seasonings: Salt, sugar, powdered sugar
Tools: Mooncake molds, pot, blender, egg beater, cup, gloves

Ingredients for Rose Tiramisu Mooncakes

2How to Make Rose Tiramisu Mooncakes

Step 1 Prepare the Filling

Cook the mung beans, then add 60gr sugar, 50gr condensed milk, and 40gr vegetable oil. For an authentic tiramisu flavor, coffee is essential. Prepare coffee with water, and add 20gr of cornstarch to give the filling a certain elasticity. Next, mix the coffee mixture with the cooked mung beans.

Use a blender to blend the ingredients into a smooth paste, ensuring that the oil is well incorporated. Then, transfer the mixture to a pan and cook over medium heat. Stir gently and continuously to dry out the filling. When the mixture starts to thicken, add 1 teaspoon of vanilla extract and mix well.

Transfer the filling to a bowl and cover it with plastic wrap. Let the filling cool completely before dividing it into small portions.

Preparing the Filling

Step 2 Make the Mascarpone Cream

In a bowl, mix 120gr mascarpone cheese with powdered sugar, and add ½ teaspoon of rum extract to impart a pleasant aroma to the filling. Blend until the mixture is soft and smooth, then transfer it to a piping bag. Finally, refrigerate it.

Making the Mascarpone Cream

Step 3 Shape the Filling

Divide the filling into 30gr portions to ensure evenly sized mooncakes. When shaping the filling, knead each portion gently to prevent cracks. Smoothen the filling into a round shape, and it should appear glossy. Then, wrap it with plastic wrap to prevent drying.

Using your thumb, create a small indentation in the center of each portion. Pipe 5gr of the mascarpone cream into the indentation of each mooncake. Be careful not to overfill, as it will make shaping the mooncakes difficult. Gently reshape the filling and smoothen its surface.

After filling, place the mooncakes in the freezer for at least 4 hours to harden the filling, which will make the wrapping process easier.

Shaping the Filling

Step 4 Prepare the Dough

In a bowl, mix 120gr honey, 30gr vegetable oil, and 10gr cocoa powder using an egg beater until well combined. This will result in a thick and smooth mixture, with the cocoa powder fully dissolved and free of lumps. Next, add 150gr of all-purpose flour and knead the dough until the flour is fully absorbed. Wear gloves during this process to ensure even mixing. Finally, cover the dough with plastic wrap and proceed to the next step.

Preparing the Dough

Step 5 Assemble the Mooncakes

Divide the dough into 15gr portions for each mooncake, and knead each portion until smooth and elastic. Using your fingertips, gently stretch and flatten the dough into a thin circle, approximately 5-6cm in diameter.

Place the filling in the center of the dough circle, and fold the edges of the dough over the filling. Continue folding and pressing the dough around the filling until it is completely enclosed.

Sprinkle 3 tablespoons of all-purpose flour onto a plate and dust each mooncake with flour until it feels slightly dry. Be careful not to use too much flour, as it may affect the crust.

Place the mooncake into the mold, position the mold on a flat surface, and press the handle firmly to shape the mooncake. Hold for about 3 seconds to ensure a crisp imprint. To release the mooncake, push the lever, and it will gently pop out. Repeat this process for the remaining mooncakes.

Assembling the Mooncakes

Step 6 Baking the Mooncakes

Preheat the oven to 220°C/428°F. Alternatively, you can use an air fryer set to 200°C. Bake the mooncakes for exactly 10 minutes.

After 10 minutes, remove the mooncakes from the oven and spray them evenly with water. Allow the mooncakes to cool for 30-45 minutes.

Baking the Mooncakes

Step 7 Prepare the Egg Wash

In a cup, whisk together 1 egg, 1 tablespoon of water, and ½ tablespoon of vegetable oil. Before applying the egg wash, ensure that the mooncakes have cooled down. Use a brush to lightly coat the surface of the mooncakes with the egg mixture. Be careful not to apply too much, as it may affect the appearance of the mooncakes during baking.

After applying the egg wash, preheat the oven to 220°C/428°F. Once the oven is ready, place the mooncakes back into the oven and bake for another 8-10 minutes. Keep a close eye on them, and if the tops start to turn golden and the edges are cooked, remove them from the oven immediately.

Preparing the Egg Wash

Step 8 Final Product

Allow the mooncakes to cool for at least 1 hour before serving. You’ll notice that the mooncakes are evenly baked, with a crisp and well-defined crust. Even after a few days, the crust remains intact and doesn’t become soggy or soft.

Final Product

3Serving

Your delicious rose tiramisu mooncakes are now ready to be enjoyed! The crust will be crisp, and the creamy filling will melt in your mouth. You’ll notice that the mooncakes have a well-defined shape without any cracks.

After 24 hours, the mooncakes tend to become softer and more moist due to the oil seeping into the outer layer of dough. When cut open, the filling remains soft and intact. Indulge in the aromatic cocoa fragrance and the creamy, rich texture of the filling. Pair it with a hot cup of tea for the ultimate Mid-Autumn Festival treat!

Enjoying Rose Tiramisu Mooncakes

By following these tips and tricks, you’ll be able to confidently make mooncakes without worrying about cracks or breaks. In addition to the enchanting rose tiramisu mooncakes, you can explore other flavors to delight your loved ones. We wish you success with this delightful dessert!

Frequently asked questions

Mooncakes have become a popular choice to express your sentiments and showcase your culinary skills during the Mid-Autumn Festival. They make meaningful gifts for your family and friends.

Rose-shaped tiramisu mooncakes are a creative take on the traditional Mid-Autumn Festival treat. They have a crisp, crack-free crust and a delicious tiramisu flavor with a hint of rose. The unique shape and flavor combination make these mooncakes a standout choice.

The ingredients list includes mung beans, water, condensed milk, instant coffee, cornstarch, vegetable oil, vanilla extract, mascarpone cheese, rum extract, honey, cocoa powder, all-purpose flour, an egg, and seasonings like salt and sugar. You will also need tools such as mooncake molds, a pot, blender, egg beater, cup, and gloves.

Cook the mung beans and mix them with sugar, condensed milk, and vegetable oil. Prepare coffee with water and cornstarch for an authentic tiramitsu flavor. Blend all the ingredients into a smooth paste, cook it on medium heat until it thickens, and then add vanilla extract. Let the filling cool and divide it into small portions.

Mix mascarpone cheese with powdered sugar and rum extract in a bowl. Blend until soft and smooth, and then transfer the mixture to a piping bag. Refrigerate it until needed.

Divide the filling into 30-gram portions for evenly sized mooncakes. Gently knead each portion to prevent cracks and shape it into a smooth, glossy round shape. Create a small indentation in the center and pipe in the mascarpone cream. Be careful not to overfill. Reshape and smoothen the surface, then place the mooncakes in the freezer for at least 4 hours.

Mix honey, vegetable oil, and cocoa powder in a bowl until well combined and smooth. Add all-purpose flour and knead the dough until the flour is fully absorbed. Wear gloves during this process. Cover the dough with plastic wrap when you’re done.

Divide the dough into 15-gram portions and knead each portion until smooth and elastic. Stretch and flatten the dough into thin circles. Place the filling in the center and fold the edges of the dough over it. Continue folding and pressing until the filling is enclosed. Dust each mooncake with all-purpose flour and place it in the mold. Press the handle firmly and hold for a few seconds. Release the mooncake by pushing the lever.

Preheat your oven to 220°C/428°F or use an air fryer set to 200°C. Bake the mooncakes for exactly 10 minutes. Remove them from the oven, spray them with water, and let them cool for 30-45 minutes. Then, prepare an egg wash by whisking an egg, water, and vegetable oil. Coat the mooncakes lightly with the egg wash and bake for another 8-10 minutes at the same temperature.

The mooncakes are ready when they have cooled down for at least an hour. You’ll notice a crisp and well-defined crust, and even after a few days, the crust remains intact. The filling will be soft and creamy, and the mooncakes will have a well-defined shape without any cracks.