Tiramisu
1.
All preparation materials
2.
Gelatine slices cut into small pieces and soaked in 100ml water to soften
3.
Beat the egg yolks with a whisk
4.
Mix water and sugar and boil into sugar water until boiling and turn off the heat
5.
While beating the sugar water with a whisk, pour the egg yolk liquid into it and beat it until the temperature of the egg yolk drops to that of the palm of your hand
6.
Pour the mascarpone cheese into another container and beat until smooth
7.
Pour into the egg yolk and mix well
8.
Gelatine slices are heated in water and melted into gelatine liquid
9.
Pour the gelatin liquid into the mascarpone cheese paste and stir well
10.
Pour animal cream into a basin and beat until soft and foamy
11.
Pour into mascarpone cheese paste and mix well
12.
Pour rum into the coffee liquid and mix well to make coffee wine
13.
Take a piece of finger cake and soak it in the coffee wine, soak it in the coffee wine
14.
Place the eclairs on the bottom of the cake mold
15.
Pour half of the mascarpone cheese paste
16.
Spread another layer of fingerbread dipped in coffee wine
17.
Pour the remaining mascarpone cheese paste and put it in the refrigerator overnight
18.
Take the tiramisu out of the refrigerator and sprinkle a layer of powder on the surface
Tips:
1. This is a six-inch formula
2. Animal-based whipped cream is best beaten until there are lines, because it is difficult for me to buy whipped cream this time
3. If you pour half of the mascarpone cheese paste and it feels a bit thin, you can put it in the refrigerator for half an hour
4. When the tiramisu is unmolded, you can put a hot towel around the same
