Tiramisu
1.
Pour espresso coffee into 30 grams of hot water to dissolve
2.
Add 15 grams of rum and stir to make the coffee wine, let cool and set aside
3.
Put the egg yolks, 60 grams of caster sugar and 15 grams of rum into a bowl together, and beat evenly with a whisk
4.
After pour the milk and stir well, sit the bowl in hot water, heat it over the water and whipping until it is thick and creamy
5.
Put the whipped egg yolk in a basin of cold water, continue to beat until it cools, and finally it becomes a thick texture.
6.
Put the mascarpone cheese in a large bowl and beat until smooth
7.
Pour in the egg yolk paste, beat with a whisk while pouring, put it in the refrigerator after mixing well, refrigerate until the cheese paste becomes thick
8.
Add 20 grams of caster sugar to the whipped cream and beat until lines appear
9.
Pour into the cheese paste, stir evenly, the mascarpone filling is ready
10.
Pour a thin layer of mascarpone filling into the cup, take a round finger cookie dipped in coffee wine and spread it on top
11.
Pour the mascarpone filling to the height of 1/2 cup, then put a biscuit dipped in coffee wine
12.
Finally, pour the mascarpone filling, smooth the surface and put it in the refrigerator for more than 4 hours. When it is completely solidified, sift the cocoa powder and powdered sugar on the surface to decorate, and you can eat
