Tiramisu

Tiramisu

by Purple rhyme

4.6 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

3

There have been many different stories about the origin of tiramisu. A warmer saying is that during World War II, an Italian soldier was about to go to the battlefield, but there was nothing at home. The wife who loved him prepared dry food for him. All the edible biscuits and bread at home are made into one pastry, and that pastry is called tiramisu. Whenever this soldier eats tiramisu on the battlefield, he thinks of his home and the person he loves at home. Tiramisu Tiramisu, in Italian, has the meaning of "take me away". It takes away not only delicious food, but also love and happiness. One layer is soaked with Espresso coffee and wine (Masala, Rum or Brandy), texture and finger biscuits, and one layer is a cheese paste mixed with Mascar Juan ponecheese (the most suitable cheese for Tiramisu), eggs, whipped cream and sugar, Layer on top and sprinkle a thin layer of cocoa powder on top. This is Tiramisu.
It uses the bitterness of Espresso, the moistness of eggs and sugar, the mellowness of sweet wine, the richness of chocolate, the denseness of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder." The intricate experience is intertwined with the interpretation, making people's imagination like a wild flower.

Ingredients

Tiramisu

1. Prepare the materials needed to make the fingers. (2 eggs, 60 grams of sugar, 80 grams of low-gluten flour.)

Tiramisu recipe

2. Separate the egg yolk from the egg whites, and add the egg yolk to 20 grams of caster sugar.

Tiramisu recipe

3. Stir evenly with a manual whisk.

Tiramisu recipe

4. Put the egg whites in a water-free and oil-free container, add 40 grams of sugar in three times and beat until stiff foaming.

Tiramisu recipe

5. Pour the egg yolks into the egg whites and stir evenly with a spatula.

Tiramisu recipe

6. Sift in low-gluten flour.

Tiramisu recipe

7. Stir evenly.

Tiramisu recipe

8. Then put it into a piping bag.

Tiramisu recipe

9. Line a baking tray with greased paper, and squeeze the cake batter into two pie shapes smaller than the mold.

Tiramisu recipe

10. Squeeze the rest into a finger pie shape.

Tiramisu recipe

11. Preheat the oven to 170 degrees and bake the middle layer for 20 minutes.

Tiramisu recipe

12. Put the eclairs in the oven at 170 degrees and bake them for 15 minutes (in order to make the biscuits more crispy, you can put all the biscuits in the oven until they are cool after baking).

Tiramisu recipe

13. Prepare the ingredients for tiramisu (3 egg yolks, 70 grams of sugar, 2 pieces of gelatin (10 grams), 200 grams of mascarpone cheese, 10 grams of rum, 200 grams of animal cream, coffee wine 50 grams).

Tiramisu recipe

14. Add 70 grams of sugar to the egg yolk.

Tiramisu recipe

15. Soak the gelatin tablets in cold water for 5 minutes.

Tiramisu recipe

16. Dispense insulated water and stir to 80 degrees (I don't have a thermometer, turn off the heat as soon as the water in the pot blisters).

Tiramisu recipe

17. Add the gelatin slices soaked in cold water.

Tiramisu recipe

18. Add 10 grams of rum to mascarpone cheese and mix well.

Tiramisu recipe

19. Pour the stirred mascarpone into the egg yolk paste, stir well and serve as an egg yolk cheese paste.

Tiramisu recipe

20. Beat the animal whipped cream until it has lines.

Tiramisu recipe

21. Then pour the egg yolk paste into the whipped cream.

Tiramisu recipe

22. Then stir well.

Tiramisu recipe

23. Wrap the bottom of the mousse ring with tin foil.

Tiramisu recipe

24. Then put the round finger pies soaked in coffee wine under the mold.

Tiramisu recipe

25. Then pour the cake batter, and then put on the round fingers.

Tiramisu recipe

26. Finally, add the cake batter to smooth it out, and keep it in the refrigerator for more than 4 hours.

Tiramisu recipe

27. Take out the refrigerated tiramisu, remove the tin foil, and blow the mold edge twice with a blower.

Tiramisu recipe

28. Then gently remove the mousse ring.

Tiramisu recipe

29. Then sift the cocoa powder.

Tiramisu recipe

30. Finally, surround the baked finger biscuits and decorate the surface.

Tiramisu recipe

Tips:

I used a 6-inch mousse mold for the mold. The amount of coffee wine can be added a bit more. I used 50 grams and it feels a little bit less. The finger cakes are not fully soaked. You can add 30 grams to soak the finger cakes thoroughly and the flavor is stronger.
When squeezing your fingers, you must squeeze the fingers evenly, and the heights should also be the same, so that the edges are not uneven.

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