Deliciously Nutty Injeolmi Tiramisu
Homemade Injeolmi Tiramisu: A Unique Fusion Dessert
Inspired by the recent wave of homemade tiramisu posts, I decided to create my own special ‘Injeolmi Tiramisu’! While I haven’t tasted store-bought versions, this recipe aims to capture the delightful nutty aroma and creamy texture. The subtle savory scent of roasted soybean powder (injeolmi powder) blends beautifully with the rich tiramisu cream, creating an unforgettable flavor experience with every bite. You can achieve a wonderfully delicious result even using cream cheese from your pantry instead of mascarpone. Let’s make this irresistible fusion dessert that everyone will love!
Equipment- Two containers, approximately 16 x 11 cm
Injeolmi Cream Cheese Cream- 140g cream cheese, softened
- 3 egg yolks
- 30g granulated sugar
- 20g roasted soybean powder (injeolmi powder)
- 2 Tbsp water or milk
- 140g heavy cream
Soy Milk Syrup- 50g soy milk
- 3g roasted soybean powder (injeolmi powder)
Other- Genoise sponge cake, as needed
- Roasted soybean powder (injeolmi powder) for topping
- 140g cream cheese, softened
- 3 egg yolks
- 30g granulated sugar
- 20g roasted soybean powder (injeolmi powder)
- 2 Tbsp water or milk
- 140g heavy cream
Soy Milk Syrup- 50g soy milk
- 3g roasted soybean powder (injeolmi powder)
Other- Genoise sponge cake, as needed
- Roasted soybean powder (injeolmi powder) for topping
- Genoise sponge cake, as needed
- Roasted soybean powder (injeolmi powder) for topping
Cooking Instructions
Step 1
In a bowl, combine the egg yolks and granulated sugar. Place the bowl over a double boiler (bain-marie) and whisk continuously while gently heating. Continue whisking until the mixture turns a pale ivory color and is warm to the touch. This step helps to pasteurize the egg yolks. Aim for a temperature of around 80°C (175°F). Be sure to keep whisking to prevent the yolks from cooking.
Step 2
In a separate small bowl, mix 20g of roasted soybean powder with 2 tablespoons of water or milk until smooth and lump-free. The amount of liquid might vary slightly depending on the dryness of your soybean powder, so add just enough to create a smooth paste. Be cautious not to add too much liquid, as it can make the final cream too runny. (I used commercially available soybean powder that has a slight hint of salt and sweetness.)
Step 3
In another bowl, cream the softened cream cheese until smooth and fluffy. Gradually add the prepared egg yolk and soybean powder mixture to the cream cheese, whisking gently until well combined. This will create a smooth cream cheese base.
Step 4
Whip the fresh heavy cream until it reaches about 90% stiffness – meaning it holds firm peaks but isn’t overly stiff. Gently fold the whipped cream into the cream cheese mixture in two or three additions using a spatula. Use a folding motion, bringing the spatula down the side, across the bottom, and up the other side, to incorporate the cream without deflating it.
Step 5
Place the prepared Injeolmi cream in the refrigerator to chill for a while. This allows the cream to stabilize, making it easier to handle in the next steps.
Step 6
Now, let’s prepare the soy milk syrup for moistening the cake. Combine 50g of soy milk with 3g of roasted soybean powder and stir well until fully dissolved. (I used a soy milk with added almond and beans from the supermarket, but regular soy milk will also work.)
Step 7
Cut the genoise sponge cake to fit your serving containers. Generously brush the sponge cake with the prepared soy milk syrup. Ensure the cake is well-soaked to achieve a moist tiramisu.
Step 8
Once the cake is soaked, spoon the chilled Injeolmi cream generously over the sponge cake layer and spread it evenly to create a smooth top surface. Assemble the tiramisu in your containers and refrigerate until firm. Before serving, dust the top with a little extra roasted soybean powder for a beautiful finish. Your delicious Injeolmi Tiramisu is now ready to be enjoyed!
