Name: Classic and Delicious Tiramisu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone cheese; 2 pcs yolk; 75g granulated sugar; 75g Plain Water; 150g Light cream; 10g Gelatine Tablets; A pack Finger biscuits; Some cocoa powder; Some Powdered sugar; Some Coffee wine

Classic and Delicious Tiramisu

1. Prepare all the raw materials (coffee wine can be made by yourself with a pack of instant coffee and 10 grams of rum).

2. Add granulated sugar and water to melt into syrup for later use.

3. Beat the egg yolk.

4. Add a small amount of boiled syrup to the egg yolk several times to beat.

5. Gelatin is soaked in ice water in advance to soften.

6. Gelatine melts the liquid over water.

7. Add all the syrup to the egg yolk and continue to beat for 8 minutes.

8. Put the mascarpone cheese in the container and beat it three times, otherwise the oil and water will separate.

9. Add the egg yolk paste to the mascarpone cheese three times. Pass.

10. Whipped cheese and egg yolk paste. Add gelatin liquid and mix well for later use.

11. Whip the whipped cream and mix with the egg yolk paste for later use.

12. Finger biscuits dipped in coffee wine.

13. Place a layer on the bottom of the mold (as shown in the picture).

14. Then pour a layer of tiramisu paste. Smooth out.

15. , (Pictured) put another layer of biscuits.

16. Then pour another layer of tiramisu paste. Smooth out. Refrigerate in the refrigerator for more than 5 hours to form.

17. Demoulding (you can use the air duct to blow around), and then decorate with cocoa powder and powdered sugar.

18. Use your fingers to surround the biscuits a week, and that's it.

Tips:
1. Do not modify the formula casually (six-inch mold)
2. Coffee and wine are essential and the key to making tiramisu!
3. The whipped cream must be refrigerated for more than 10 hours in advance. Remember that the whipped cream cannot be beaten, and never beat it to the level of decoration.
4. When it is dipped in the coffee liquid, it takes 2 or 3 seconds. Do not soak the biscuits in the coffee liquid for a long time.