The Temptation of Tiramisu

Name: The Temptation of Tiramisu
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 440g Anjia whipped cream; 1/4 spoon tartaric acid; Some Finger biscuits; 250g Mascarpone cheese; 150g Light cream; 1.5 tablets Gillian; 1 spoon water; Some yolk; 40ml Coffee wine; 1/16 tablespoon salt; 55g Caster sugar; 1/16 tablespoon Sugar

by yaya0211

5.0 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

The long-grass tiramisu is really expensive, so I bought some tartaric acid to make my own mascarpone. Although I have never tried it, I think the one I made is delicious and not sour. , Not astringent, very delicate. Just in time for my aunt’s eleventh school to start, I decided to give it to her and wish her a smooth journey.
In other words, even though I made two servings, I really didn’t eat it. My classmates came to my house to play and ate the serving in the crisper. She said it was super delicious. Hey, the people in the room satisfied me a lot. Vanity, O(∩_∩)O haha~"

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.