This Easy Mugwort and Ingeolmi Tiramisu is a fun twist on the classic dessert! It combines soft, sweet layers of cake with the unique flavor of mugwort. Delicious and creamy!
Hey, who knew mugwort could be this tasty? If you’re ever in a hurry, just grab a mug and layer everything up—simple and oh-so-satisfying!
I love serving this tiramisu chilled for a refreshing treat. Plus, it’s great for impressing guests without spending all day in the kitchen. Enjoy a slice today!
Key Ingredients & Substitutions
Ingeolmi: These soft Korean rice cakes are essential for the dish’s unique texture. If unavailable, consider using ladyfingers or soft sponge cake for a similar effect. Just keep in mind that the flavor will differ!
Mugwort Powder: This adds a lovely herbal flavor. If you can’t find it, you might substitute with matcha for a different botanical twist. However, remember that flavor will change, and the coloration will be green instead of earthy.
Mascarpone Cheese: This creamy cheese is key for the classic tiramisu texture. You can mix cream cheese with a bit of heavy cream as a substitute, though it won’t be quite as rich. You might need to adjust the sugar level to taste.
What’s the Best Way to Fold Cream for Fluffiness?
Folding whipped cream into the mascarpone mix properly helps maintain the light texture of your tiramisu. Here’s how to do it right:
- Use a large mixing bowl for plenty of space. This will help you with the folding motion.
- Start by taking a scoop of whipped cream and add it to the mascarpone mixture. Stir gently with a spatula to lighten the base.
- Once combined, gently add the remaining whipped cream in batches, using a folding motion—this means moving the spatula down the side of the bowl and across the bottom to turn the mixture over itself.
- Avoid vigorous stirring as it can deflate the whipped cream. You want light, airy layers!
These tips will help ensure your Easy Mugwort and Ingeolmi Tiramisu turns out perfectly fluffy and delicious! Enjoy!
How to Make Easy Mugwort and Ingeolmi Tiramisu
Ingredients You’ll Need:
For the Base:
- 300g ingeolmi (Korean rice cake cubes)
- 1/4 cup hot water (for soaking rice cakes)
For the Cream Mixture:
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
For Dusting:
- 2 tbsp mugwort powder (dried and ground mugwort leaves)
How Much Time Will You Need?
This delightful tiramisu will take about 20 minutes of active prep time. Then, you’ll need to chill it in the refrigerator for at least 3-4 hours or preferably overnight, making it great for preparing in advance.
Step-by-Step Instructions:
1. Prepare the Ingeolmi:
If your ingeolmi isn’t pre-cut, slice it into bite-sized cubes. Soak the cubes briefly in hot water for about 5 minutes to soften them gently. After that, drain the water and pat the cubes dry with a paper towel.
2. Make the Egg Mixture:
In a mixing bowl, whisk together the egg yolks and granulated sugar. Keep whisking until the mixture becomes light and creamy. Aim for a pale yellow color; this means you’re on the right track!
3. Combine with Mascarpone:
Next, add the mascarpone cheese and vanilla extract into the egg mixture. Gently blend everything until it’s smooth and well combined, being careful not to overmix.
4. Whip the Cream:
In a separate large bowl, whip the heavy cream until you reach stiff peaks. This means when you lift the whisk out of the cream, it should hold its shape without collapsing.
5. Fold the Cream into Mascarpone Mixture:
Now, it’s time to combine! Gently fold the whipped cream into the mascarpone mixture. Use a spatula and fold carefully to maintain that fluffy texture you worked hard to create.
6. Flavor the Ingeolmi:
Take 1 tablespoon of the mugwort powder and lightly toss it with the ingeolmi cubes. This will add a lovely flavor to your dessert.
7. Assemble the Tiramisu:
In your chosen dish or individual cups, layer half of the flavored ingeolmi cubes at the bottom. Then, spread half of your creamy mixture evenly over the rice cakes.
8. Add More Layers:
Repeat the layers by adding the remaining ingeolmi cubes and topping it with the rest of the cream mixture. Make sure to spread the cream evenly on top!
9. Dust with Mugwort:
Take the remaining mugwort powder and generously dust it over the entire surface of your assembled tiramisu.
10. Chill Until Set:
Cover the tiramisu with plastic wrap and refrigerate it for at least 3-4 hours, ideally overnight. This chilling time allows the flavors to meld beautifully and the dessert to set up nicely.
11. Serve and Enjoy:
When you’re ready to serve, take it out of the fridge, slice it up, and enjoy the delicious combination of chewy ingeolmi and creamy mascarpone, all with a special herbal twist from the mugwort powder!
This recipe delivers a fragrant and soft dessert, merging Korean traditional rice cakes with the lovely earthiness of mugwort powder. Perfect for sharing with family and friends! Enjoy every bite!
FAQ for Easy Mugwort and Ingeolmi Tiramisu
Can I Use Different Types of Rice Cakes?
While ingeolmi is ideal for this recipe due to its chewy texture, you can substitute it with other soft rice cakes or even ladyfingers or sponge cake if you prefer. Just consider that the flavor and texture will change slightly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It should last for up to 3 days. When serving, it’s best enjoyed chilled. You may want to sprinkle a little extra mugwort powder on top before serving for freshness.
Can I Make This Recipe Vegan?
You could try using dairy-free cream substitutes and skipping the egg yolks by using a vegan cream cheese or whipped coconut cream as a base. Keep in mind that the texture and flavor will differ from the original recipe.
What If I Can’t Find Mugwort Powder?
If mugwort powder is unavailable, a good alternative is matcha powder for a different but still herbal twist. However, be aware it will impart a more green color and a different taste than the intended earthy flavor of mugwort.
