The Temptation of Tiramisu
1.
Add 35g of fine sugar to the egg yolk and beat it evenly. Heat over water until the egg yolk turns white. Be careful not to get too hot to avoid lumps, and cool to room temperature.
2.
Beat the cheese loosely and smoothly.
3.
Stir in the egg yolk paste in 1, you can mix a little, little by little, and mix well.
4.
After the gelatin tablets are soaked softly, heat them in water to melt, add the melted gelatin solution, and mix well.
5.
Beat the cream until it just has lines, then stir it into the cheese batter to complete the cheese batter.
6.
Dip the finger biscuits quickly in the coffee wine, then pour the bottom of the mold, one layer is enough, and the gaps are broken into small pieces to make up.
7.
Pour half of the cheese batter, and then spread a layer of finger biscuits, then pour the cheese batter, put it in the refrigerator for 4 hours, it will be faster if it freezes quickly.
8.
Take out when you want to eat, use a hair dryer or a hot towel to demould, and then sprinkle with cocoa powder. If you want to look good, sprinkle with powdered sugar to sieve.
9.
Unmold, sprinkle with powdered sugar, is it pretty? Remember, if you give it away, the powdered sugar will be sprinkled at the end, otherwise it will melt away, but I think the cocoa powder looks good when it gets wet.
10.
How to make mascarpone cheese
1. Add sugar and salt to whipped cream and heat to 85 degrees.
2. Add tartaric acid to the 85°C cream with a spoonful of hydration, keep stirring and keep at 85°C for 5 minutes.
3. Cool it and put it in the refrigerator for 12 hours, then wrap the cheese with clean gauze and hang it in a deeper container for 24 hours.