Name: #aca Fourth Session Baking Contest# Making Pornographic White Tiramisu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone cheese; 150ML Animal whipped cream; 60ML water; 15ML rum; 2 tablets Gelatine Tablets; 20g Instant coffee; 2 pcs yolk; 60g Caster sugar; Some Finger biscuits; Some cocoa powder

#aca Fourth Session Baking Contest# Making Pornographic White Tiramisu

1. Prepare the raw materials used.

2. Break the gelatin tablets into small pieces and soak them in cold water to soften them.

3. The yolk is separated.

4. Beat the egg yolks with a whisk until thick

5. Put 60ml of water and 60g of sugar in the pot.

6. Bring to a boil.

7. Then slowly add the sugar water, and keep whipping while adding. Let the temperature of the egg yolk paste drop to the temperature of the palm of your hand

8. Pour 250 grams of mascarpone cheese into a container. Beat with a whisk until smooth.

9. Mix with egg yolk paste and mix well.

10. Whip the whipped cream until lines just appear.

11. Add to the mascarpone cheese paste,

12. Mix and mix well.

13. Gelatine tablets melt into a liquid state in water.

14. Pour into the butter cream paste and mix well.

15. Add 20 grams of coffee to 100ml of boiling water and rinse.

16. Add 15ml of rum and mix well into coffee wine 17 19

17. Finger biscuits dipped in coffee wine on both sides, spread the bottom of the mold

18. Pour half of the cheese paste

19. Spread the second layer of fingerbread

20. Pour in the remaining cheese paste and refrigerate for more than 4 hours, preferably overnight.

21. Use a hair dryer to blow around the mold or use a hot towel to release the mold

22. Sift the cocoa powder on the surface, put on spray paper, sift the moisture-proof powdered sugar, and finally put finger cakes around.

Tips:
Mascarpone is best for cheese. You won’t be able to taste the most fascinating taste of Tiramisu if you change for mascarpone. It is the soul of Tiramisu, so it is not recommended to substitute other cheeses. Mascarpone only needs to be whipped smoothly, and over-stirring will cause oil and water to separate