Tiramisu

Tiramisu

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

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

3. Stir evenly with a manual whisk.

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.

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

6. Sift in low-gluten flour.

7. Stir evenly.

8. Then put it into a piping bag.

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

10. Squeeze the rest into a finger pie shape.

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

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).

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).

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

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

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).

17. Add the gelatin slices soaked in cold water.

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

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

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

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

22. Then stir well.

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

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

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

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

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

28. Then gently remove the mousse ring.

29. Then sift the cocoa powder.

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

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.