French Tiramisu
1.
Pour pure coffee powder into the measuring cup
2.
Pour 70ml of boiling water and stir well and let cool
3.
Pour 20ml Baileys liqueur
4.
Pour 20ml coffee wine
5.
Stir well and set aside
6.
Separate the egg yolks and pour in 15g of fine sugar
7.
Whipped evenly
8.
Pour in 15ml Baileys liqueur
9.
Stir well
10.
Heat over water and stir constantly until thick
11.
After taking it out, continue to stir to cool it down and become more viscous
12.
Take the mascarpone cheese that has softened at room temperature
13.
Stir until smooth
14.
Pour in egg yolk paste
15.
Stir well
16.
Take another pot and pour whipped cream
17.
Beat with ice water until 8 and distribute, which is equivalent to the consistency of the cheese paste
18.
Pour the whipped cream into the cheese paste
19.
Stir well
20.
Add 15g of granulated sugar to the egg whites and beat them to a wet foaming state
21.
Add to the previous cheese batter in portions
22.
Stir well and it is the tiramisu cheese paste
23.
Take a container and pour a little tiramisu cheese paste on the bottom
24.
Take a finger biscuit and dip it into coffee syrup
25.
Cut the appropriate length of the cheese paste surface and put it in the cup
26.
Cover the surface of the biscuit with a layer of cheese paste, and then put a layer of finger biscuit dipped in coffee syrup
27.
Continue to fill the cup with cheese paste
28.
Gently shake it on a soft cloth for a few times to make the surface smooth, put it in the refrigerator overnight, and decorate with cocoa powder and powdered sugar before eating.
Tips:
1. In the recipe used this time, the egg whites are all added to use. Of course, the egg whites are raw, but I think I have eaten meringue biscuits before, and there is nothing wrong, so I also used egg whites as the original recipe; After that, I didn’t feel any difference or discomfort; but if I mind, I personally think it’s okay to not add meringue~
2. Regarding the egg yolk, it has been scalded in the process of heating in water. I also think that it does not matter if you eat it~ If you mind, don't try this recipe. . . Later, I will try another formula, which is more reassuring. . .
3. It is best to use mascarpone cheese to make tiramisu. The taste will be authentic. If it is not, ordinary cream cheese can be used, but the flavor will be worse. . .
4. The coffee wine and Bai-Li-Sweet used here are all purchased online. If they are not available, white rum can be used instead, but the flavor will be much worse. In addition, if white rum is used, just Let's halve the amount of wine. . .
5. The coffee powder I used is Nestle's mellow coffee powder, 1.8g per bag, here is the amount of 3 bags;
6. Because I used the ready-made finger biscuits here, this biscuits itself is very sweet, so the prepared tiramisu tastes very sweet, so it is recommended not to make more;
7. Store it in the refrigerator after it is done, and it's best to eat it within one day;
