Soft Body Tiramisu
1.
Prepare the ingredients. I made the fingerbread in advance. There is no coffee and wine. I made rum and coffee.
2.
Add 10 grams of sugar and mix the whipped cream until it has a pattern. Don’t whip it too hard, otherwise it won’t be mixed evenly.
3.
Add 50 grams of sugar to the egg yolk and stir well
4.
Stir the insulated water quickly, and the water temperature is 80 degrees. Don't let the water boil off, otherwise the egg liquid will become granular, which will affect the taste.
5.
Stir until the egg yolk turns white and the egg liquid feels thick, and it feels a little heavy when stirred. After this treatment, the egg yolk is basically cooked, and it has been sterilized at 80 degrees.
6.
Pour the mascarpone into an oil- and water-free basin
7.
Whisk at low speed until smooth
8.
Pour in the egg yolk
9.
Stir evenly and pour in the whipped cream
10.
Use the cake batter method to stir evenly
11.
Put some stirred cheese paste at the bottom of the cup
12.
Soak the fingerbread in coffee wine
13.
Spread a layer of fingerbread
14.
Spread cheese batter, then a layer of biscuit and a layer of cheese batter
15.
Until the cup is completely filled and the surface is as smooth as possible, put it in the refrigerator for more than 2 hours
16.
Finally, sift the surface with cocoa powder and powdered sugar for decoration, enjoy it
Tips:
When stirring the egg yolk liquid, if there is a thermometer is the best, I use the temperature to measure the temperature of the water, if not, use a low fire, it is better to have a little bubble under the water, do not let the water boil, otherwise It's not a slippery egg yolk, it becomes an egg flower.
