1. Cake ingredients
2. Mousse material
3. Let’s make the cake first: mix low-gluten flour, cornflour, and cocoa powder, sift and set aside
4. Mix water + oil + sugar together and stir well
5. Add the sifted powder and stir into a batter
6. Add the egg yolk and stir well
7. Add white sugar to the egg whites, use an electric whisk for the lemon juice, beat until it is wet and foamy, and then pull out the bends and sharp corners.
8. Mix half of the meringue with the batter and mix well
9. Then add the mixed batter to the other half of the meringue and mix well.
10. Wrap the bottom of the 6-inch square mold with tin foil, and pour the mixed batter into the mold
11. Put it into the preheated oven and bake, the heat is 150 degrees, and the heat is 120 degrees, and bake for 35 minutes
12. Let the baked cake cool naturally, and cut the cake into three slices for later use
13. Heat the milk and then add the gelatine flakes to melt
14. Add the tiramisu powder to the milk and mix well, then add Cointreau, mix well, and let cool
15. After the milk is cold, add the whipped cream, stir well, and mix into a tiramisu mousse paste
16. Put a slice of cake into a square mold, pour one-third of the mousse paste and smooth it with a spatula, then put a slice of cake, and then add the mousse paste to flatten (a total of three layers)
17. Put the prepared tiramisu in the refrigerator for 1~3 hours. Sift the cocoa powder on the frozen mousse, then slice it and decorate with strawberries.
18. Cocoa powder
19. Demoulding can be aided by hot towels, or with a musket
