Italian Tiramisu Cake

Name: Italian Tiramisu Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate Finger biscuits; 250g Mascarpone cheese; 3 pcs yolk; 65g Sugar; 50g Shimizu; 120g Animal whipped cream; 10g Gelatine Tablets; 60-80g of coffee plus about 20g of coffee wine Coffee liquid

by Liu Dahua 266

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I first met Tiramisu when I was still in college and I read a love story about Tiramisu. Gradually, I developed a strong interest in this Italian dessert classic. It is said that after eating delicious tiramisu, you will be happy and like a fairyland. In Italian legends, Tiramisu originated before the soldiers went to the battlefield. The anxious lover had no time to bake exquisite cakes, so he hurriedly mixed the eggs and cocoa cake bars to make a crude and quick snack. Sweat was sent to the soldiers' hands. She was dripping with sweat and tears. The food she handed over was simple, but sweet and fragrant, full of deep love.
In the most beautiful years, I was not lucky enough to meet my love...
After several twists and turns, today, I can finally find the lost youth in baking and feel the beauty of love... One of the meanings of tiramisu is "remember me". In fact, you don't need to use anything to express it, it's impossible to forget. Even if you drank the "drunken life, dreams and death" that makes people lost, the mellow and dense fragrance of tiramisu will remind you that in one place, there is such a girl who rushes to make the love Tiramisu all night. , Just
in the name of love...

Ingredients

A plate Finger Biscuits
250g Mascarpone Cheese
3 pcs Yolk
65g Sugar
50g Shimizu
120g Animal Whipped Cream
10g Gelatine Tablets
60-80g of coffee plus about 20g of coffee wine Coffee Liquid

Italian Tiramisu Cake

1. The first is to prepare finger biscuits: finger biscuits can be homemade or bought ready-made.

2. Beat the softened mascarpone cheese evenly, don't beat it for half a minute. (My picture is 3 times the amount)

3. Beat the whipped cream to 6 to distribute, that is, it is slightly fluid, and then mix with the cheese paste evenly.

4. Put the sugar and water in the pot and boil for another 1 to 2 minutes, then turn off the heat and slowly pour the boiled sugar water into the egg yolk paste in a thin line.

5. Soak the gelatine slices softly, pour out the cold water, steam in the pot, turn off the heat when it is close to the open, melt it with the residual heat, and take it out to cool.

6. Mix the egg yolk paste and the cheese paste evenly, then add the cold gelatine slice liquid, mix well and serve as a tiramisu paste.

7. Spread finger biscuits all over the bottom of the mold and brush with a layer of coffee liquid.

8. Pour a layer of tiramisu cheese paste, then spread a layer of biscuits and pour the tiramisu paste.

9. Put the prepared tiramisu in the refrigerator for 4-5 hours. If you are in a hurry, you can freeze it for 1 hour.

10. After refrigerating, you can use a hair dryer to blow hot air around the mold for half a minute, or cover it with a hot towel for a while, so that it is easy to demold.

11. After demoulding, the tiramisu is evenly sprinkled with moisture-proof cocoa powder, you can sprinkle some moisture-proof powdered sugar, you can buy a pattern yourself, or you can cut out the pattern with white paper.