Tiramisu

Tiramisu

1. For the convenience of novices, I provide you with pictures of the two most likely to cause questions. Picture 1 is animal whipping cream, the English name is whipping cream. There may be differences in the Chinese names of products of different brands, so you can't go wrong if you look for the English name.
Figure 2 is mascarpone cheese. The Chinese name is "mascarpone cheese (cheese/cheese)" or "mascarpone cheese (cheese/cheese)". Similarly, you can't go wrong with the English name and buy

2. Beat the egg yolks with a whisk until they are thick; pour water and fine sugar into the pot and boil it until it boils.

3. After the sugar water is boiling, turn off the heat, and while beating with a whisk, slowly pour in the egg yolks beaten in step 3. After pouring the egg yolks, continue to beat them with a whisk for about 5-10 minutes. At this time, the temperature of the egg yolk paste should have dropped, and it is close to the temperature of the palm of your hand; pour the cooled egg yolk paste into a large bowl for later use. . If the temperature of the egg yolk paste is not cold enough, it must be completely cooled before it can be used

4. Take another bowl, put mascarpone cheese (mascarpone cheese), use a whisk until smooth; after the mascarpone cheese is beaten, mix with the egg yolk paste and mix well

5. Break the gelatine tablets into small pieces, soak them in cold water (this step can be prepared at the beginning), drain the water, and heat them over water until the gelatine tablets melt and become a gelatin solution. Pour the gelatin solution into the mascarpone cheese paste mixed in step 8, and mix well; use a whisk to beat the 150ml animal whipped cream until soft foaming (just appear lines), add the mascara Peng cheese paste, mix well

6. Espresso and rum are mixed into coffee wine; take a piece of finger biscuit and quickly dip it in the coffee wine, so that the finger biscuit is covered with coffee wine. Then spread the finger biscuits on the bottom of the cake mold

7. Repeat this process until the bottom of the cake mold is covered with finger biscuits, and pour half of the mascarpone cheese paste, and continue to spread a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste, and pour the remaining The next half of the mascarpone cheese paste. Put the cake tin in the refrigerator and chill for five to six hours or overnight. After the cheese paste has solidified, unmold, sprinkle cocoa powder on the surface, and decorate with finger biscuits around, and the tiramisu is ready

Tips:

1. Different brands of gelatine slices may have different weights. If your gelatine slices are only 2.5-3 grams per slice, you need to use 3-4 slices to ensure that the cheese paste solidifies smoothly. Gelatine tablets need to be soaked in water in advance to soften, then drained and melted. When dissolving the gelatine tablets in water, the temperature should not be too high, otherwise it will affect the coagulation effect of the gelatine tablets;
2. If you don't want to make your own espresso, you can use 1/2 tablespoon of pure instant coffee powder mixed with 40ml hot water instead. The taste of espresso is very strong. If you are not used to espresso, you can dilute it appropriately;
3. When unmolding, wrap around the cake mold with a hot towel, cover it, and let the cheese paste sticking to the cake mold melt a little, and it will be easy to unmold;
4. It is best to sprinkle cocoa powder before eating to prevent the cocoa powder from getting wet. In addition to sprinkling cocoa powder on the surface, you can also use powdered sugar to sprinkle writing or patterns, which is more beautiful (the powdered sugar sieve with a hollow pattern can be purchased on Taobao)
5. Tiramisu needs to be kept refrigerated and consumed as soon as possible. If you want to extend the shelf life, you can put it in the frozen layer and freeze hard. Before eating, transfer to the refrigerated layer in advance and wait for it to thaw naturally before eating.