1. Separate the egg whites and yolks. Beat the egg yolks with 20 grams of sugar. Whip until the sugar melts and the egg yolk becomes lighter in color and bulky.
2. Add a few drops of white vinegar to the egg whites and beat them at a low speed. When the froth is large, add 20 grams of sugar in batches and beat until dry.
3. Whipped egg whites.
4. Take half of the egg whites into the egg yolk, add half of the sifted low flour and vanilla powder, cut and mix evenly.
5. Pour the mixture into the remaining egg white bowl and add all the remaining low flour.
6. Cut and mix into a batter without dry powder.
7. Put the batter into the piping bag and cut a small opening at the top of the piping bag.
8. Squeeze the shape of your fingers in a baking pan covered with greased paper. I also made some round ones. Preheat the oven to 180 degrees for 15 minutes for the middle and upper layers. The surface of the biscuit is golden and the taste is crispy. The freshly baked biscuits are soft and crunchy when cooled.
9. After the biscuits are ready, start making tiramisu. Put two egg yolks, add 10 grams of rum and 30 grams of sugar into a bowl.
10. Beat it evenly with a manual whisk. Pour in 25 grams of milk.
11. Sit the bowl in hot water at about 40 degrees and keep whipping. The whipped sugar in the egg yolk melts, the yellow color of the egg becomes lighter, and it becomes a thick milk foam state.
12. Then put the bowl in a basin of cold water, continue to beat with water until the temperature cools down, and finally it becomes thicker.
13. Take out the mascarpone in advance to soften at room temperature. Pour into a large bowl.
14. Beat with an electric whisk until smooth.
15. Pour the egg yolk into the cheese, stir well and put it in the refrigerator.
16. Whip the whipped cream with 20 grams of sugar until the lines appear.
17. Pour the cheese and egg yolk paste into the whipped cream, mix well and serve as a mascarpone paste.
18. Ready coffee wine
19. Prepare the cup and pour the right amount of mascarpone paste.
20. Continue to put finger biscuits dipped in coffee wine, and then pour it over with mascarpone paste. Smooth the surface.
21. Put it in the refrigerator overnight. Sift with cocoa powder and powdered sugar for decoration.
Tips:This recipe made a total of five cups.
