1. Prepare all the ingredients, put the egg yolk and 60 grams of caster sugar in a bowl
2. Boil hot water in the pot, put the egg yolk bowl into the pot, heat it over water, and keep stirring until the sugar dissolves and the egg yolk turns white
3. Take another basin and put the mascarpone cheese in it, beat the mascarpone cheese with a blender until fluffy
4. Mix the egg yolk batter and mascarpone cheese
5. Stir well and serve as cheese filling
6. Whip the 120ML whipped cream to 70%, don’t beat it too hard
7. Mix the cheese filling with the whipped cream
8. Stir well
9. Pour 80ML coffee wine. I used espresso with rum
10. Take a finger biscuit and quickly soak it in the coffee wine
11. Spread to the bottom of the cup, pour part of the cheese filling into the cup, and then spread a layer of finger biscuits
12. Pour the cheese filling, smooth it, and put it in the refrigerator for more than 4 hours
13. Sprinkle cocoa powder before eating
14. Tiramisu complete
Tips:Mine is not moisture-proof cocoa powder, so it's best to sprinkle it when you want to eat it, otherwise it will become damp! Not so pretty!
