Suitable for One Person to Savor Slowly [cup Tiramisu]

Suitable for One Person to Savor Slowly [cup Tiramisu]

1. First make finger biscuits. Separate the egg whites and yolks.

2. Add the egg whites into the egg whites in three times and beat them until they can pull out short, sharp corners that do not bend.

3. Mix the egg yolks with 5 grams of caster sugar and beat them up.

4. Pour the egg yolk into the egg whites.

5. Stir gently to mix.

6. Sift in low-gluten flour.

7. Stir gently (use a rubber spatula to stir from the bottom up, do not make a circle).

8. Put it in a piping bag.

9. Use a medium round piping nozzle to squeeze out a long strip on the baking sheet.

10. Put it in the preheated oven at 170 degrees for about 20 minutes.

11. Bake until the surface of the biscuits is slightly golden, and watch them in the last few minutes to avoid battering.

12. Put it on the net to cool, and keep it sealed for later use.

13. Make tiramisu. Soak instant black coffee powder with two tablespoons of hot water. After cooling slightly, add 1 teaspoon of rum and set aside.

14. Two egg yolks plus 20g white sugar.

15. Put it on hot water and whipped in water.

16. Until it is thick and creamy, the color becomes lighter, and the temperature reaches 80 degrees (this can be sterilized).

17. Beat the mascarpone cheese until smooth.

18. Add the slightly cooled egg yolk liquid to the mascarpone cheese and stir well.

19. Take out the refrigerated whipped cream from the refrigerator, take 80ml, add 1 teaspoon of rum, and send to 6 for distribution.

20. Put the whipped cream into the egg yolk cheese paste and mix well.

21. Add 10g of white sugar when 1 egg white reaches the fisheye bubble.

22. Continue to beat until hard foaming.

23. Add twice in step 20 and stir evenly.

24. The cheese paste is complete.

25. combination. First scoop a small amount of cheese paste on the bottom of the cup, hold the cup and shake it on the table a few times.

26. The finger biscuits are broken and dipped in coffee wine (the finger biscuits are highly absorbent, you don't need to dip the coffee wine, it is better to brush the coffee wine on the surface of the finger biscuits with a brush).

27. Spread on the cheese batter.

28. Fill up one layer; then continue to put the cheese batter, put finger biscuits, put the cheese batter, almost to the cup.

29. All three cups are completed, put in the refrigerator for about 4 hours.

30. Sprinkle with cocoa powder and finish~.

31. Please enjoy.