1. Prepared materials
2. Soak the gelatine in cold water and set aside.
3. Take 75g of granulated sugar and 75ml of cold water, put it in an egg-beating bowl, boil it over high heat, and bring it to a simmer.
4. Take two egg yolks.
5. Stir to thicken with a whisk.
6. Pour the previously cooked sugar water into the egg yolks, and use a whisk to mix evenly.
7. Stir the mixture well and set aside.
8. Take 250g of mascarpone cheese and beat it smoothly until there are no particles.
9. Mix with the previous egg yolk paste.
10. Mix and mix well.
11. Drain the soaked gelatin and put it in a bowl and heat it over water.
12. Heat over water to melt.
13. Pour into the cheese paste and mix well.
14. Whip the whipped cream about 60%, and the texture is enough. Mix the whipped cream and the cheese paste and mix well to form a cake batter.
15. Cut the eclairs into pieces and dip them in the coffee wine.
16. Spread the eclairs evenly on the bottom of the mold, pour a layer of cake batter, then pour a layer of eclairs, and then pour a layer of cake batter until the mold is flattened. Put it in the refrigerator for more than 8 hours. It is best to refrigerate overnight. The taste is very good. good.
Tips:The most important thing about this tiramisu is the whipping of mascarpone and the whipped cream. It must be smooth and free of particles, otherwise it will affect the taste. The step of dipping finger biscuits with coffee wine is indispensable.
