Name: Love Tiramisu
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 70g egg; 20g butter; 30g milk; 30g fluff marshmallow; 80g Low-gluten flour; 160g White chocolate; 170g Mascarpone cheese; 230g Light cream; 1 piece yolk; 40g water; 60g Caster sugar; 20g Shuiyi; A few drops Red Velvet Essence; 5g coffee powder; 10g Hot water; 5g Coffee liqueur

Love Tiramisu

1. First make a love cake and prepare a variety of materials (I really like the love mold of the learning kitchen, the non-stick effect is very good, the focus is beautiful, forgive me for being an uncompromising beauty...haha)

2. Mix the whole egg with the fluff marshmallow, stir gently a few times

3. Heat the whole egg with heat-insulated water at high speed until obvious lines appear, which will not disappear in 3 to 5 seconds.

4. Add the sieved powder and stir evenly in a J shape.

5. The butter is liquefied and mixed evenly with pure milk for later use. After stirring the batter, add the previously mixed milk and butter, and then stir evenly. Pay attention to the technique, and the frequency of stirring should not be too many to avoid defoaming.

6. Add a few drops of red velvet essence and stir evenly

7. The state of the mixed batter

8. Pour the batter into a disposable piping bag and carefully squeeze it into the mold

9. After all squeezed, lightly shake 2 times. Preheat the oven for 10 minutes in advance, and bake at 170 degrees for 20 minutes

10. It came out with a shake from the oven! The finished product is beautiful!

11. Prepare an empty bottle of fluff marshmallows, carefully tear off the sticker, try to be careful to make sure it is complete

12. The chocolate melts in warm water

13. Because it is made with strawberry flavor, I color it with pink chocolate

14. The bottle body is coated with a layer of butter, which is convenient for demoulding (actually this is the first time to do this, I don’t know if it works, but demoulding is easier later)

15. Pour in the chocolate, turn the bottle gently, let the chocolate cover the whole area, refrigerate for 1 minute, then pour in the chocolate, and repeat the pour (a layer of chocolate is not strong enough and it is easy to break, so divide the portion into several times The chocolates are all hung on the bottle body, so that a strong shell is formed) Put in the refrigerator for more than 1 hour for later use

16. Prepare various ingredients in advance, add fluff marshmallows to whipped cream, put it in the refrigerator and let it stand for a while, mix the coffee powder, heated water and coffee liqueur evenly, and mix the fine sugar, water and water.

17. Mix confectioner's sugar, water and water and heat to 110 degrees

18. Whisk the yolk while the syrup is heated

19. While beating the egg yolks, slowly add the boiled syrup and beat until it cools

20. Soften the mascarpone cheese a few times, add the egg yolk syrup and stir well

21. For a fine taste, sift the egg yolk cheese paste

22. The whipped cream that has been refrigerated before, is served with ice water until 6 is distributed, that is, lines appear but it can still flow slightly

23. Then mix the egg yolk and cheese paste that has been sieved before, and mix well

24. Love sponge cake brushed with coffee liquid

25. Pour the stirred mascarpone filling into the bottle, and then add a love cake

26. The mascarpone filling and the heart cake are staggered into the bottle (I put 3 pieces of the heart cake here, 2 or 3 pieces are fine, whatever you want)

27. Until the bottle is full, shake it lightly and put it in the refrigerator for more than 4 hours

28. Gently saw the plastic bottle from the middle with a knife, and then gently turned the bottle body to remove the mold perfectly

29. Paste the packing paper reserved before

30. Delicious, hard to distinguish between true and false...

31. Gently cut the chocolate bottle and saw that the sponge cake was mixed with coffee and mascarpone cheese... sweet and fragrant

32. "remember me!"

Tips:
The recipe is a 6-inch round mold. In addition to making a fluff bottle, I also made a cup of tiramisu, so you don’t have to worry about the inconsistency.