Soft Body Tiramisu

Name: Soft Body Tiramisu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone; 120g Light cream; 2 pcs yolk; 60g Sugar; 50g Coffee wine; 70g Finger biscuits

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I wanted to make tiramisu for a long time, and the ingredients were ready, but I couldn’t spare time to make it. I'm busy talking every day, and I don't know what I'm busy with. I always feel that the schedule is full and there is always the most need to do, so I have to delay until today. In the baking class, this is cheese, so you have to make this tiramisu with lots of cheese. The finger biscuits are also prepared in advance, so let's make tiramisu by hand. I made a cup for each of my family members. I have to say that the taste is really good, even the calories are high! Haha, don’t care about it, it’s delicious, let’s talk about it after the fat is not fat. "

Ingredients

250g Mascarpone
120g Light Cream
2 pcs Yolk
60g Sugar
50g Coffee Wine
70g Finger Biscuits

Soft Body Tiramisu

1. Prepare raw materials. 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 and 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 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, the surface is as smooth as possible. Keep in the refrigerator for more than 2 hours

16. Finally, the surface is sifted with cocoa powder and powdered sugar for decoration. Enjoy

Tips:
When stirring the egg yolk liquid, it is best if there is a thermometer. 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 won't be a slippery egg yolk liquid, it will become an egg flower.