Soak gelatin in cold water enough. This was the first cake with gelatin, but it's delicious tiramisu without gelatin. If you don't have it, you can skip it. If you don't add gelatin, the cheese mousse is softer, and if you add gelatin, it's a cheese mousse with a neat taste.

Gently dissolve cream cheese and add sugar. I only have brown sugar. I wanted to make a white cheese mousse because the color turns yellow when I add brown sugar, so please mix it well with sugar.

Remove to room temperature and add de-cooled milk and mix well.

Drain enough water in cold water and dissolve in medium heat. Drain thoroughly and melt completely without lumps of gelatin. Sift the melted gelatin and add it to the cheese dough. Strain it through a sieve and remove the lump that might be left.

Whip the whipped cream firmly in. You don't have to put sugar in the whipped cream. Even if you don't add sugar, the whipped cream comes up quickly. Divide the firm whipped cream into the cheese dough twice to make a soft cream cheese dough. The dough after whipped cream is really fresh and soft. The color is yellowish because there's brown sugar in it, right? It's better to put in white sugar.

I made it in a mousse mold to make it easier to separate the cake later. Mustle is 18 centimeters tall. Lay silver foil on the mousse mold to make it comfortable. I'd like a sheet of Genuwaz, please.

Spread enough coffee syrup on Genuwaz. Wet enough in Xenuwaz, as the combination of cream cheese dough and coffee syrup is key to the tiramisu. You can add instant coffee powder to the water instead of espresso.

Fill a mousse mold with half the cream cheese dough. Half the height of the moustle

Cut the other sheet a little smaller than the mousse and place it in the center. The cross section of the finished cake is beautiful if you cut the Genuwaz into small pieces. Apply enough coffee syrup.

Fill the mousse mold with the remaining dough. I wasn't good enough to fill it up. But fill in the cheese dough and flatten the top. And put it in the freezer right away and harden it for 1-2 hours. If you don't have gelatin, you can cool it in the refrigerator and eat it right away. Gelatin is better served in the freezer until gelatin hardens.

Remove the hardened cake from the freezer and remove the mousse mold. If you put a hot wet towel around the mousse ring, the mousse ring will be removed easily. Sprinkle top with unsweetened cocoa powder, the point of tiramisu. It has the effect of decorating by spraying cocoa powder, but it goes well with the cream cheese dough and tastes so good. Sprinkle a little bit of sugar powder in the center and put a pretty cake tag on it. It's also good for gifts.