Lightweight Italian Traditional Tiramisu

Name: Lightweight Italian Traditional Tiramisu
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g (room temperature) Mascarpone cheese; 1/2 measuring cup (for sending) cream; 4 egg; 1/4 measuring cup (let cool) Espresso; 1/2 measuring cup Sugar; 1/3 measuring cup (can be ignored) Brandy; 24 Finger biscuits; Some cocoa powder; Some Mint leaf

by Jianierrrrrr

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

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 eggs and cocoa powder cake bars to make a crude quick snack, and then sweated profusely. When it was delivered to the soldiers, she was sweating and tearing. The food she handed over was simple, but sweet and fragrant, full of deep love. One of the meanings of intiramisu is "remember me". Like a person, go to the ends of the earth with him, not just let him remember, so another meaning of tiramisu is "take me away". (From the network)

There is a special plot for tiramisu, maybe because this is the only dessert made by myself when my husband pursued me~ I found that the dessert with the story behind it is particularly romantic. The taste of this tiramisu is very light, because I don't like the taste of alcohol, so I didn't add any alcohol but just dipped the finger biscuits in the traditional coffee. The taste is the same~
(The picture is half the amount)"

Ingredients

500g (room temperature) Mascarpone Cheese
1/2 measuring cup (for sending) Cream
4 Egg
1/4 measuring cup (let cool) Espresso
1/2 measuring cup Sugar
1/3 measuring cup (can be ignored) Brandy
24 Finger Biscuits
Some Cocoa Powder
Some Mint Leaf

Lightweight Italian Traditional Tiramisu

1. Take the egg yolk, slowly add 1/2 cup of sugar, stir until combined and the color fades.

Lightweight Italian Traditional Tiramisu recipe

2. Add the mascarpone cheese at room temperature, continue to stir until it is uniform, set aside and set aside.

3. In a clean, oil-free and water-free bowl, add a small amount of sugar to beat the egg whites until hard foaming.

4. Add the whipped egg whites into the previous cheese paste in portions, and stir gently.

5. Whip the cream in a clean bowl until thick, then add it to the cheese meringue paste.

6. If you use brandy, pour the wine into the cold coffee. If not, just omit this step. Carefully dip the finger biscuits into the coffee one by one.

7. Spread the wet finger biscuits flat on the bottom of the quilt and pour half of the prepared cheese paste on top. After smoothing the surface, spread a layer of coffee finger biscuits. Pour the remaining cheese paste and smooth the surface. Wrap it with plastic wrap and put it in the refrigerator for 3 hours for better taste.

8. Sprinkle with cocoa powder and decorate with mint leaves before serving. That's it.

Tips:
1. Because raw eggs are used, it is recommended to choose the freshest eggs to make.
2. Make sure to use water-free and oil-free containers for egg whites. Hard foaming-lift the front of the mixer to scream and stand upright, and the egg whites in the bowl will not be overturned. Don't overdo it.
3. The same goes for whipping cream, don't over whipped.
4. Stirring and mixing need to be gentle, avoid excessive stirring. Especially when adding egg whites, don't make a circle.
5. The weight of the score is suitable to be placed in a larger container, of course, it can also be placed in a glass cup like me. Can be adjusted according to personal preference.
6. Tiramisu tastes better after being refrigerated.