A Sign of Love-[tiramisu]

A Sign of Love-[tiramisu]

1. Whisk the egg yolks until they are thick.

2. Pour water and granulated sugar into a pot and heat to boil into sugar water until it boils.

3. After the sugar water is boiling, turn off the heat, and while beating with a whisk, slowly pour in the egg yolks beaten in step 5.

4. After pouring the egg yolks, continue to beat them with a whisk for about 5-10 minutes to cool down the temperature. Pour the cooled egg yolk paste into a large bowl and set aside.

5. Take another bowl, fill with mascarpone cheese, and beat with a whisk until smooth.

6. Cut the gelatine tablets into small pieces, soak them in cold water (this step can be prepared at the beginning), drain the water, and heat them over water until the gelatine tablets melt and become a gelatin solution. Pour the gelatin solution into the mascarpone cheese paste mixed in step 8, and mix well.

7. Then add the cooled egg yolk paste to mix, and beat evenly with a whisk.

8. Use a whisk to whip the animal whipped cream until soft foaming (just appear the lines),

9. Pour the mascarpone cheese paste into the whipped cream and beat well;

10. Put the baked biscuit bottom into the bottom of the mold (the biscuit bottom can be cut according to the size of the bottom of the mold in advance);

11. Espresso and rum are mixed into coffee wine, and brush the bottom of the biscuit with a brush dipped in the coffee wine liquid (brush several times to make the wine soak the biscuit layer as much as possible)

12. Put the stirred cheese cream into the piping bag and squeeze a layer of cheese cream. Take a piece of finger biscuit and quickly dip it in the coffee wine, so that the finger biscuit is covered with coffee wine. Then spread the finger biscuits on the cheese paste;

13. Repeat this process until the finger biscuits are covered. Then squeeze the remaining mascarpone cheese paste onto the biscuit layer, and finally use a scraper to smooth it. Put it in the freezer of the refrigerator for five to six hours or overnight. After the cheese paste has solidified, release the mold and sprinkle cocoa powder on the surface.

Tips:

1. Different brands of gelatine slices may have different weights. Some gelatine slices are only about 2.5g per slice. This requires at least 3-4 slices to ensure that the cheese paste is solidified, otherwise it will be too thin.
2. If you don't have espresso, you can use ordinary instant coffee with hot water instead.
3. When unmolding, wrap around the cake mold with a hot towel, cover it, and let the cheese paste sticking to the cake mold melt a little, and it will be easy to unmold. I use an electric hair dryer to blow the edges of the mold to demold.
4. What I sprinkle is moisture-proof cocoa powder. If there is no moisture-proof cocoa powder, you can sprinkle regular cocoa powder before eating. In order to be more beautiful, the surface can also be sprinkled with powdered sugar to form a pattern.
5. Tiramisu needs to be kept refrigerated and consumed as soon as possible.