Italian Folk Tiramisu
1.
Prepare a container, the rectangular oven tin box I used. At the same time, make a pot of Italian expresso coffee. Then prepare finger cookies, finger cookies for tiramisu, I SAVJIARDI
2.
Separate the egg whites and yolks of the three eggs into two clean containers.
3.
Add a little salt to the egg white container, and use a manual egg beater to keep stirring until the beater can stand upright in the egg white paste, indicating that the beat is complete.
4.
Add 6 tablespoons of sugar into the egg yolk container and stir until the egg yolk swells in volume.
5.
Add a box of mascarpone (soft cheese) to the stirred egg yolk container and continue to mix well.
6.
Add the beaten egg white cream into the egg yolks in batches, stir well, and be sure to stir slowly! ! !
7.
Pour the brewed coffee into an empty container, add sugar, add milk, and stir. Dip the finger biscuits into the coffee quickly and evenly, and don’t make the finger biscuits soaked in coffee too wet or too dry.
8.
Place the soaked biscuits in a large tin foil and spread them out in one layer.
9.
Then spread the beaten egg white and egg yolk cream mix on the biscuit layer.
10.
Repeat the action of covering the biscuits with coffee liquid, and then spread a layer of finger biscuits, and then spread a layer of custard.
11.
Spread the remaining egg batter on the biscuit layer and spread evenly.
12.
Cocoa powder Baking cocoa is evenly sprinkled on the cake layer using a slip net.
13.
Sprinkle, sprinkle, sprinkle until it is full.
14.
Wrap one layer with plastic wrap and another layer with tin foil. Keep in the refrigerator for one day.
15.
Haha, the Italian mother is very caring. I made a tiramisu one day in advance and can eat it right away. The semi-finished product I learned today will be taken home to eat tomorrow. I ate a lot in one breath, praise, praise, praise!
