1. Prepare materials
2. First, make the first cup part. After the butter has softened at room temperature, add sugar and powdered sugar and beat until the color turns white.
3. Add the eggs and mix well
4. Mix low-gluten flour and cocoa powder through a sieve, add butter to the mixture and stir at a slow speed to form a dough
5. Take an appropriate amount of dough and shape it into a paper cup. The wall of the cup must be evenly thick
6. Take a small part of the dough and knead it into a cup handle
7. Put the shaped cups and cup handles into the preheated oven and bake, the upper and lower fire is 150 degrees, bake for 40 minutes, after the baked cups are allowed to cool, remove the paper cups.
8. Let’s make the second part: soak the gelatine slices in ice water and set aside. Use an electric whisk to beat the whipped cream to 70%. Heat the milk to a boil. Add the soaked gelatine slices and stir until melted.
9. After the heat is off, add the tiramisu powder, stir evenly with egg extract, and let it cool naturally
10. After the milk is cooled, add the whipped cream and stir evenly, squeeze the mixed mousse into a cup, put it in the refrigerator for about 1 hour, and wait for the mousse to set shape
11. Just stick the cup with chocolate liquid
12. The butter is warm and softened, add powdered sugar, and beat well with a whisk until it is fluffy and whitish
13. Add condensed milk, Cointreau, lemon juice and continue to beat evenly
14. Then add milk and whipped cream in sequence, and beat the cream until it is smooth and delicate.
15. Take out the refrigerated cup, squeeze the cream frosting, insert chocolate chips on the cream frosting, and make Mickey's ears.
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