Name: Tiramisu
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Mascarpone; 200g Light cream; 60g water; 60g Caster sugar; 3 pcs Egg yolk; 3 slices Gillian; 50ml Coffee wine; 30g White coffee; 100ml boiling water; Some Finger biscuits; Some cocoa powder; Some Powdered sugar

Tiramisu

1. Cut the finger biscuits into appropriate lengths

2. Place a circle inside the mold and set aside

3. Pour white coffee into the measuring cup

4. Pour in 100ml hot water and stir well

5. Let it cool and pour the coffee wine

6. Stir well and set aside

7. Soak the gelatine slices in cold water and set aside

8. Break up the egg yolks for later use

9. Pour water and sugar into a small pot

10. Heat to a boil and turn off the heat

11. Pour the sugar water into the egg yolk

12. Whip with an electric whisk while pouring

13. Until it's all poured, continue to beat until it's not hot

14. Take out the mascarpone cheese that has softened at room temperature

15. Whipped until smooth

16. Pour the egg yolk batter into the cheese in portions and beat evenly

17. Drain the gelatine slices

18. Then heat it in water until it melts

19. Pour into the cheese paste

20. Mix well

21. Beat the whipping cream to 7 for distribution

22. Pour into the cheese paste in portions

23. Mix well and the tiramisu cheese paste is ready

24. Dip finger biscuits in coffee syrup

25. Lay a layer on the bottom of the mold

26. Pour half of the tiramisu cheese paste

27. Continue to put finger biscuits dipped in coffee syrup

28. Pour all the remaining cheese batter into the mold, put the cake mold in the refrigerator for half a day, release the mold after it is completely set, sprinkle some cocoa powder and powdered sugar on the surface for decoration

Tips:
1. This time the formula does not use egg whites, and the egg yolk has been blanched in boiling sugar water, so students who are entangled in the ripeness can rest assured to eat;
2. The finger biscuits still use ready-made ones, and they share a whole bag together with the one from yesterday; because this one uses a large part of the rim today, there is relatively little in it. , You can choose not to make the edges and put them in the mezzanine~
3. The coffee syrup here finally left about 60ml, because there are less biscuits in the sandwich, if you put more, it is probably not enough. . Don’t throw away the extra coffee syrup. Find a clean empty bottle and store it in the refrigerator. You can use it for brushing when you turn back to make other cakes;
4. The mold I use is 7 inches, and this weight is just right to fit in;
5. When demolding, some cheese paste overflowed from the cracks and stuck to the side of the mold. It can be demolded smoothly by blowing it with a hair dryer~