Making Chocolate Cookie Crust : Line parchment paper on the bottom and the side of φ18cm round springform cake pan, beforehand. Preheat the oven up to 180C. ① Put all of “Choco Chips” (207 gram) into a mixer to crush it into powder. ② Remove vanilla cream from Noir with a knife, that is supposed to be combined with Mascarpone Cream cheese . ③ Put all of the black cocoa cookies of Noir into the mixer to crush it into powder and mix it with the Choco Chips powder. ④ Prepare 120 gram butter melted over medium heat. ⑤ Power the melted butter into the blended powder to mix well. Dump it into the mold (cake pan) to make a cookie crust. Press the cookie dough with a spoon firmly and evenly to make a high lateral wall. ⑦ Let it cool for 30 minutes in a fridge. ⑧ Oven-bake at 180C within 10 minutes (about 7 minutes). ⑨ Keep it in a fridge until use.
<2>マスカルポーネクリームの作成 クリーチーズを混ぜきるまでBain-marieで行います。 ①全卵3個分を卵黄と卵白に分けます。卵白は使用時まで冷蔵しておきます。 ②大型耐熱ボウルに卵黄3個(60グラム）、上白糖35グラムを入れBain-marieで砂糖が十分に解けるまで加熱します。 ②砂糖が解けたらマスカルポーネ250グラムを加え、フラワーホイッパーで混ぜます。この時バニラオイルを数滴加えます。 ③マスカルポーネが均等に混ざったらクリームチーズ200グラムを混ぜます。この時ビスケットから取り除いたクリームも混合します。均等にまざったら過熱を止めて室温に放置します。 ④中型ボウルに卵白3個分を入れ、白ワインビネガーを3グラム、塩0.5グラムを加えます。電動ホイッパーでsoft peakまで攪拌する。 ⑤上白糖をtotal 35グラム加え、stiff peakまで混合します。砂糖は常法に基づき2回に分けて混合します。 ⑥メレンゲとマスカルポーネをスパチュラを用いて丁寧に混合していきます。混合は中心から外側、下から上方向に丁寧にスパチュラを動かします（center to margin, down to up fold method)。 ⑦均等になったところで冷蔵庫に保存しておいたクラストに注ぎます。 ⑧オーブンで160℃で45分焼成します。室温で冷ました後、冷蔵庫に一晩おいておきます。
Preparing Mascarpone Cream cheese : The following procedure is performed under Bain-marie until cream cheese has got incorporated with Mascarpone. ① Separate egg yolks from egg whites. Keep egg whites in a fridge until use. ② Place 3 egg yolks (60 gram) and 35 gram superfine sugar into a large bowl and whisk well over simmering water in a sauce pan (Bain-marie) until the sugar is completely resolved.. ③ Add 250 gram Mascarpone with a few drops of vanilla oil and whisk until well incorporated. ④ Add 200 gram cream cheese with all of the previously removed vanilla cream (65 gram) and whisk well until the no streak of the cream cheese is seen. Then remove from heat to keep it at room temperature. ⑤ Place 3 egg whites and 3 gram white wine vinegar, 0.5 gram salt in a middle bowl. Electric-whisk until the soft peak form. ⑥ Gradually adding 35 gram superfine sugar in 2 batches, electric-whisk until the stiff peak form. ⑦ Combine the Mascarpone cream cheese mixture and the stiff peak meringue with folding it gently with a spatula according to the center to margin, down to up folding method. ⑧ Pour the batter into the cookie crust. Oven-bake at 160C for 45 minutes, Chill it in a fridge overnight.
①Separate egg yolks from egg whites. Place 5 egg yolks and 45 gram superfine sugar into a medium bowl over a saucepan with simmering water ( the double boiler) . When the sugar is completely dissolved, remove the egg yolk mixture from heat. ②Place 5 egg whites and 3 gram white wine vinegar into a metal bowl, and electric-whisk until soft peak form. Gradually adding 45 gram sugar in 2 batches, electric-whisk until stiff peak form. ③Dump 1/3 volume of meringue into the egg yolk mixture, and fold it with a spatula until well incorporated.
(5)Go back methodに従い、卵黄ーメレンゲ生地をメタルボウルのメレンゲに全部戻します。down to up foldで丁寧に混ぜます。 (6)薄力粉を上から篩います。 (7)切るようなイメージで中心から外側に向かってfoldしていきます。 (8)ダマがないように均等に混ざったら生地は完成です。
⑤ According to go-back method, return the egg yolk-meringue mixture into the meringue in the metal bowl. Fold it gently. ⑥Shift 90 gram cake flour over the batter. ⑦ Fold it from center to margin by down to up fold technique. ⑧ The batter is done when it gets smooth and no grainy.
(9)生地を絞り袋に入れます。そろそろ、オーブンを180℃に予熱しておきます。 (10)クッキンングペーパーにφ17cmの円をマークします。裏返しにして天板の上に敷きます。 (12)絞り袋の先端を1cmくらいの幅でカットして中心から渦巻く円を描くように絞っていきます（先端チップは無くても問題ありません）。これは底蓋となるスポンジケーキです。 (13)パウダーシュガーを適量振りかけます。オーブンで180℃ X 8-10分焼きます。
⑨Transfer the dough into a pastry bag. ⑩Draw a circle on a parchment paper and place the paper on a cooking plate. ⑪ Cut the corner of the pastry bag, and pipe a circle with 1 cm width from the center to the margin. ⑫ Dust powder sugar appropriately. ⑬Oven-bake at 180C for about 8 to 10 minutes.
(14）6cm x 25cmサイズの長方形をマークして、ここに下図のように絞っていきます。これは側面の壁と内部に入れるスポンジケーキになります。 (15)焼き上がりは下図のようになります。底蓋、壁面、内部充填用の３種類を焼きます。 (16)用意しておいたφ18cmのケーキパンにまず側面の壁を配置します。次に底蓋のスポンジケーキをハサミでトリミングして丁度に底面にはめ込みます。
⑭ Pipe φ1 cm x 6 cm sized lines side by side in the 25 x 6 cm rectangle written on the parchment paper as shown in the picture. Dust powdered sugar appropriately. ⑮ Oven-bake 3 types of lady fingers sponge cake successively at 180C for 8 to 10 minutes. ⑯ Chill it at room temperature on a cooling rack. Then, to create the charlotte dome inside the cake pan, place rectangle-sized lady fingers along the lateral wall at first. Trim the round-shaped lady fingers with a scissor and put it together on the bottom as just fit to the lateral wall.
① Place 3 egg yolks and 30 gram sugar into a large bowl over the double boiler. Place mascarpone cheese at room temperature and soften it. ② Cook the egg yolk mixture with stirring until temperature reaches 70C at least. ③Immediately remove from heat and whisk the mixture vigorously to prevent overcooked. Add 2 cups of mascarpone cheese and mix well until smooth.
④ Place egg whits and 2 gram cream of tartar into a metal bowl. Electric-whisk until soft peak form. Then add sugar and continue to whisk until firm peak form. ⑤ Gradually mix the meringue into the egg yolk-mascarpone mixture, and fold it gently. ⑥ The mascarpone cream has done when it gets smooth and even.
①Dissolve 24 gram instant coffee and 18 gram superfine sugar in 90 gram hot water, that approximately corresponds to 3 shots. ② Add 30gram dark rum ( optionally) and mix well..
Before pouring the mascarpone cream, plastic-wrap the lower half of the cake pan and bind it with a rubber ring to prevent the cream from leaking out. ① Pour the mascarpone cream into the Charlotte dome in about 1cm depth. ② Rinse the lady-finger sponge cake into the Tiramisu syrup and place it on the surface as you like.. ③ Pour the mascarpone cream again and place the rinsed sponge cake as you like. Repeat that until the mascarpone cream is exhausted. ④ Chill it in a fridge overnight.
