Easily Make The Top Flavor "tiramisu" at Home

Easily Make The Top Flavor "tiramisu" at Home

1. Ingredients: 250g mascarpone cheese, 75g caster sugar, about 10g gelatine flakes, 150ml animal whipped cream, 75ml water, 40ml coffee wine, 2 egg yolks, appropriate amount of cocoa powder, 1 finger biscuit (see recipe for production method)

2. Mascarpone Cheese

3. Break the gelatine tablets into small pieces, soak them in cold water to soften

4. Whisk the egg yolk until it is thick

5. Whisk the egg yolk until it is thick

6. Weigh 75ml of water in the measuring cup and pour it into the milk pot

7. Add caster sugar to water

8. Heat and boil into sugar water,

9. Turn off the heat after boiling

10. While beating with a whisk, slowly pour into the egg yolk paste, and continue to beat with a whisk

11. After about 5-10 minutes, the temperature of the egg yolk paste has dropped.

12. Take a pot and put the mascarpone cheese in

13. Whisk until smooth

14. Whisk until smooth

15. Whisk until smooth

16. After the mascarpone cheese is beaten, mix it with the egg yolk paste and stir well.

17. Gelatine sheet drains the water and heats it in water to melt

18. Become Gelatine

19. Pour the gelatin liquid into the mixed mascarpone cheese,

20. Use a whisk to beat 150ml whipped cream until soft foaming (just when the lines appear

21. Use a whisk to beat 150ml whipped cream until soft foaming (just when the lines appear

22. Use a whisk to beat 150ml whipped cream until soft foaming (just when the lines appear

23. Pour the whipped cream into the mascarpone cheese paste and mix well

24. Prepare a 6-inch round mold (preferably a live bottom) 40ml coffee wine and a finger biscuit

25. Take a piece of finger biscuits and quickly dip it in the coffee wine, so that the finger biscuits are covered with coffee wine,

26. Then spread the eclairs on the bottom of the cake mold

27. Then spread the eclairs on the bottom of the cake mold

28. Pour half of the mascarpone cheese paste,

29. Repeat this process, continue to spread a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste, and pour the other half of the brushed capone cheese paste

30. Repeat this process, continue to spread a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste, and pour the other half of the brushed capone cheese paste

31. Put the cake tin in the refrigerator and refrigerate for 5-6 hours or overnight.

32. After the cheese paste has solidified, it is demoulded, sprinkled with cocoa powder on the surface, surrounded by finger biscuits for decoration, and made a heart-shaped pattern with moisture-proof powdered sugar

33. Tiramisu is ready

34. Tiramisu

35. Tiramisu

36. Tiramisu