1. Separate the egg white and yolk. Mix the egg yolk with half of the sugar (30g), beat until evenly soft, add cheese and a spoon of bitter apricot; continue to beat until soft; mascarpone cheese does not have any sweet or salty taste, only flavor and milk The mellow taste, like solid milk, does not make people feel greasy at all. This is the best way to make tiramisu
2. Add a pinch of salt to the egg white. Beat until the egg white can be pulled out of the upright sharp corners. Slowly add the remaining sugar, and stir evenly while adding the sugar
3. Add the beaten egg whites a little bit to the cheese mixture (...it’s a sin to take a picture after eating it, and you’re hungry and cry if you write it...) don’t need to beat it, just stir it slowly. Spread the blended "mix" on the bottom of the dessert container and don't run out. . . Need to shop at the back
4. Mix the espresso with the remaining two tablespoons of bitter apricot, dip the finger biscuits in the "wine coffee", and place them on top of the cheese mixture (don’t soak the finger biscuits in the coffee for a long time, otherwise it will affect Taste)
5. Spread a layer of cheese on the biscuits and sprinkle a thin layer of chocolate powder evenly
6. Repeat steps 4 and 5 for the remaining ingredients according to personal preference, of course, provided that your container can be placed, and finally ends with a layer of cheese, sprinkled with a layer of cocoa powder
7. Put it in the refrigerator for 2-3 hours and enjoy it slowly
Tips:The rich and mellow taste combines 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. It has always been my favorite dessert, I can't be more admired!
![Strawberry Tiramisu [first Taste Diary] recipe](https://img.simplechinesefood.com/f4/f4ae76c318b20aa0fbf271bd07b0d83a.jpg)
