Tiramisu
1.
Prepare ingredients.
Cake ingredients: 4 eggs, 70g low-gluten flour, 15g cocoa powder, 40ml corn oil, 40ml milk, 80g white sugar, a little lemon juice, cheese paste Ingredients: 250g mascarpone cheese, animal 150ml light cream, 75ml water, 75g caster sugar, 2 egg yolks, 15ml rum, 15ml espresso, 10g gelatin tablets.
Decoration: appropriate amount of cocoa powder, appropriate amount of cherries
2.
Separate the egg white and yolk
3.
Add 20 grams of sugar to the egg yolk, then beat with a whisk until the sugar melts, add milk and corn in three times and mix well
4.
Sift in cocoa powder and flour
5.
Flip gently with a rubber knife and mix well. In addition, the oven should be preheated at this time. Preheat up and down by 180 degrees.
6.
Add a little lemon juice to the egg whites, and then beat them.
7.
Take one third of the egg whites and put them in the batter, stir well.
8.
Add the remaining egg whites to the batter twice and mix well.
9.
Pour the cake batter into an 8-inch square cake mold, put it in the preheated oven, and bake at 160 degrees for 60 minutes.
10.
The baked cake is taken out of the oven and quickly inverted. After cooling, it will be demoulded and sliced. Then use a 6-inch square mousse mold to press out two cake slices for later use.
11.
Wrap a layer of tin foil on the square mousse mold, or oil paper.
12.
Cut the gelatine slices into small pieces and soak them in cold water.
13.
Start making cheese paste. First, use a whisk to beat the egg yolk to a thick state.
14.
Put the water and caster sugar in the pot and boil and turn off the heat.
15.
Pour the sugar water slowly into the egg batter, beating the egg batter while pouring. After all the sugar water is poured, use a whisk to continue beating for another five or six minutes until the temperature of the egg yolk paste drops and it is almost the same as the temperature of the palm of your hand.
16.
Take another pot, pour mascarpone cheese, and beat with a whisk until smooth.
17.
After the mascarpone cheese is beaten, mix with the egg yolk paste and stir well.
18.
Gelatine tablets melt in water. Then pour the gelatin liquid into the cheese paste and mix well.
19.
Whip the whipped cream until soft foaming, just when the lines appear. Then pour it into the cheese paste and mix well.
20.
Mix espresso and rum into coffee wine for later use.
21.
Put a piece of cake on the bottom of the mold, and then brush a layer of coffee wine on the cake.
22.
Pour a layer of cheese paste, and then repeat the previous step. Finally, pour the cheese paste into the mold and put it in the refrigerator for 6 or 7 hours or overnight.
23.
When eating, take the cake out of the refrigerator, unmold, sprinkle the surface with chocolate powder, and cut into pieces.
Tips:
1. This one is made with chocolate chiffon cake. Traditional tiramisu is made with finger biscuits. Compared with the two, I prefer the taste of chiffon cake.
2. If you have coffee wine, you don't need to mix rum and espresso.
3. When removing the film, cover it around the mold with a hot wool for a while, it will be easier to remove the film.
4. Tiramisu needs to be kept refrigerated.
5. Cherries are just for decoration, so you don't need to.
6. It is best to sprinkle cocoa powder when eating, so that the cocoa powder will not get damp and affect the taste.
