Italian Meringue Version Tiramisu

Italian Meringue Version Tiramisu

1. It is said that only mascarpone cheese is called tiramisu.

2. As long as it is animal cream. I have used everything before, and I will buy it if it is cheaper to catch up with the seller. I personally think that Anjia is the best to use, it has good stability, it can do anything, and the price is moderate. The German Oudebao is more delicate and has a light taste. The iron tower is thick and easy to make light cheese.

3. It’s better to use pure black for coffee. I used G7 in the past, but later I changed it. You can also use vanilla flavor. Whatever you want, try to use a darker one. The brown color doesn't look good and the dividing line is not obvious. This thread will faint when finished, and it will be slightly bitter, which is very important for the taste, and of course it must be beautiful. Instant three-in-one, don't use it, it won't give you a layer of taste, and it's sweet.

4. It is said that a lot of sweet wine can be used instead, Bailey's. Marsala says it is the most authentic. I have only used this brand of gold-labeled rum, and I will share it later if I find a difference. This one is fishy and has a light wine taste, try others later.

5. The coffee wine is fragrant and beautiful in color.

6. Finger biscuits

7. Favna, hehe, much better than Hershey, expensive 😂

8. Add about 1g of noodles, a bit astringent, and a little bit "choking", like ginger, maybe put less, not too much feeling, it can be done without leaving it, it should be to remove the fishy and neutralize the taste of the egg.

9. Gelatine tablets, 10 grams, iced and sent for a short time, relatively stubborn, easy to get.

10. Divide the eggs first, and put 30g of sugar in the yolk. Stir slightly to lighten the color.

11. In summer, there is no need to use hot water, and the mascarpone can be opened by stirring slowly with egg pumps. Of course, it must be taken out of room temperature in advance. In winter, you can't sit in hot water and beat for too long, because the mascarpone will melt and become thinner.

12. 13g water, 40g sugar, 118°C, without stirring, make a syrup. Pay attention, put them all out first, don't fire, wait until the egg whites are beaten to a certain level, and then boil.

13. An egg white, add 1g protein powder, beat at low speed until dry foaming, I usually beat until the lines are obvious, stop when there is a small ring of foam on the side of the utensil, and go to boil the sugar water. I personally think it is about nine points.

14. Probably like this

15. When the sugar water reaches 118 degrees, put it in a little bit, make a few circles, and then pour the rest in a circle. Don't hesitate, be fast. Hand-held egg beater requires some skill, and the left hand needs to help. The desktop is easier to operate, and it will be messy if you are unskilled. Just do it a few times. Ps, thinking of the sad days of tossing macarons, I really want to pour it in a pot, and protein powder is not cheap to say.

16. After all the syrup is poured in, then beat at low speed for about one minute until the meringue has obvious large lines, and the container will not flow when it is turned upside down. It is successful. In fact, this is how the Italian Macaron Syrup is made. Stir the beaten meringue into the egg mixture, add 10ml of coffee wine and stir well.

17. Uh, I forgot to take pictures at this step, and put a bad guy to respond. Melt the gelatine slices with controlled water and heat in water. Keep the water in the pot until it boils and it will melt at 60 degrees. Then pour 10ml of white rum wine, stir evenly, cool slightly, and stir in when the hand temperature is about 38 degrees. Egg liquid. At this point, the mousse is complete.

18. Dissolve 5 grams of coffee powder + about 30 grams of water, and add about 5 ml of coffee wine. The bottom layer is only dipped in the coffee liquid, and the side with the sugar particles is dipped, dipped, and then, the water absorption of the finger biscuits is very amazing. Stop it. If you dip too much, the biscuits that are too soft to support Stop asking.

19. Dipped

20. Pour a layer of mousse over the biscuits. Then, shake it a few times. Don't use force, the biscuits will shift.

21. This time the biscuits should be dipped on both sides.

22. Pour in the mousse until it fills the sides. I basically spend the night in the refrigerator for more than 4 hours. Don't seal the film or buckle the lid. There will be moisture and the noodles will be too wet. When you put the cocoa powder, it will be thick and unsightly.

23. After refrigerating, I usually sprinkle cocoa powder first, add 1g cinnamon powder, and then demould, demould use a hair dryer to blow down the mold around the mold, put it on a large inverted glass, it will be down by itself in a while, it is easy in summer .

24. Line a circle of finger biscuits on the side

25. Seal a circle with transparent edge banding

26. Put the white chocolate in the piping bag, hydrate it, cut a small mouth, and write a few words of blessing.

27. Tie a beautiful bow and stand tall.

28. Here, I can take a picture 😜😜

29. If you don’t calculate it well, there is too much mousse, you can take a small container and make a few little guys😋

30. show off

31. show off

32. Good luck

33. Well, let's go here, I wish you success.

34. In addition, it’s easier to eat it yourself and put it in a box. Holding this big box, the sense of happiness is bursting~~ The gym will bounce for 2 hours the next day, roar.

Tips:

In fact, I have seen N methods of tiramisu, as well as the method of adding dry foaming protein. I tried it once. At that time, I felt that the preparation without protein was more watery, and I changed it to Italian. The style of play is better. How can I say it, it seems that Italian meringue can blend the yolk and cheese more perfectly, the taste is more silky, and it is not so easy to wear. Therefore, I recommend this method for children's shoes that can play meringue. child.

Cocoa powder is added before eating, it won't damp and won't crusty. Don't be too much, one will be too bitter, and the other is choking, ha ha.

I personally think that the finger biscuits taste better than chiffon tablets, and have a bit of tenacity.