Reduced Fat Tiramisu

Reduced Fat Tiramisu

1. Spread baking grease paper on the baking tray for later use; preheat the oven 180 degrees in advance;

2. Almond powder, powdered sugar, low-gluten flour, unsweetened cocoa powder and baking soda, accurately weighed, mixed and sieved for later use;

3. Put 20 butter into the microwave oven, and "ding" on high heat until it melts (it can also be melted with insulated water);

4. 3 whole eggs, beaten with hand or electric whisk until thick and dense;

5. Sift in all the flour from step 2'

6. Change the spatula, cut and mix into a smooth and even batter;

7. 3 egg whites, add 20g granulated sugar in three times;

8. Use an electric whisk to beat until 8 or 9 to distribute (similar to the meringue of a chiffon cake);

9. Take 1/3 of the meringue and add it to the egg yolk batter;

10. Gently and quickly cut and mix evenly;

11. Pour step 10 back into the meringue;

12. Gently and quickly cut and mix evenly, and add melted butter, and quickly cut and mix evenly (the step diagram is missing, it can be seen that you need to be quick and gentle to avoid defoaming. You can also add butter to step 10, and then mix with meringue, It should be no problem)

13. Pour the cake batter into the baking pan;

14. Scrape with a scraper;

15. Put it in a 180 degree preheated oven and bake for about 12 to 15 minutes;

16. Take out the grid rack and let it cool for later use.

17. Put 90ml of water and 60g of sugar into the pot, and heat to boiling;

18. Turn off the heat, shake the small pot, let the sugar water cool slightly, add 1 tablespoon of coffee powder;

19. After cooling to room temperature, add 1 tablespoon of coffee wine;

20. Stir evenly into coffee wine sugar liquid, set aside.

21. 500g mascarpone cheese was taken out of the refrigerator in advance and softened to room temperature;

22. Soak gelatine tablets in ice water until soft;

23. Put 106g egg yolk, 67g milk and 60g fine sugar into a large bowl;

24. Immediately put it on the hot water heated to a slight boiling, and let the insulated water pass;

25. Beat until the color turns white, bulky, soft and smooth, leave the hot water;

26. Add the soaked gelatin slices and stir gently until completely melted;

27. Add softened cheese;

28. Pump it by hand and stir gently until it is even and smooth.

29. Put 100g of egg white into a large bowl and beat with an electric whisk until foaming;

30. Add 80g of caster sugar and 18g of water into the pot, do not stir, slowly heat up on a low fire;

31. Heat to 121 degrees (this kind of needle thermometer is best. If you don't have it, observe: the big bubbles will appear after the sugar melts, and the medium bubbles will start after the big bubbles are transferred. The color of the sugar water will not change)

32. Pour the sugar water in a thin line into the egg white bubble, and operate the electric whisk with the other hand at the same time, that is, while pouring the sugar water while passing (photograph by yourself, no performance, gestures);

33. When it is fully foamed, lift up the whisk, and the meringue appears with a small upright sharp corner. It does not matter if it is a little bit short. Be careful not to overdo it. That's it.

34. Take 1/3 of Italian meringue (step 33) into the cheese paste (step 28), lightly cut and mix evenly;

35. Pour 34 back into Italian meringue 33

36. Gently cut and mix evenly into a thick and smooth tiramisu filling-cheese custard.

37. Use mousse rings to buckle out two large pieces of cake, and trim one of them into a small circle with scissors;

38. Place the mousse ring on a flat plate, spread a large piece of cake on the bottom, and evenly brush a layer of coffee wine sugar liquid, brush more;

39. Pour the cheese custard about 1.5 to 2 cm, about 1/2 of the mousse ring; then put a small piece of cake on the cheese custard;

40. Brush the coffee wine sugar liquid evenly on the cake slices, brush more;

41. Then pour the cheese custard until it is almost full and smooth; be careful not to be full, leave a little space;

42. Cover with plastic wrap and put it in the refrigerator overnight;

43. When demolding, you can use a hair dryer to blow around the periphery of the mousse circle, or use a hot towel to cover the outer circle;

44. After demoulding, sift unsweetened cocoa powder and decorate with powdered sugar.

45. Let's eat!

Tips:

1. Mascarpone cheese must be used for authentic tiramisu. Many restaurants, dessert shops, etc. use cream cheese instead of mascarpone, which greatly reduces the cost, but the taste is quite inferior. After eating mascarpone, you will never be deceived by cream cheese again.



2. The taste is very good, but it may be sweet. I have already reduced some sugar. If it is still too sweet, I can reduce some more sugar in each step.



3. Both the cake body and the cheese custard are leftover, which can be combined with several tiramisu cups. I have more interesting and simple combinations, which will be broken down next time.