Tiramisu

Tiramisu

1. The practice of chiffon cakes is carried out in accordance with the conventional process, which has been done many times in the past, and will not be explained in detail. Cut the chilled and unmolded chiffon cake into 2 pieces about 1.2 cm thick

2. Then use a mold to press out the pattern for use

3. Make cheese paste: egg yolk + caster sugar + vanilla extract and beat until it is sticky and smooth

4. Add the egg yolk paste to the mascarpone cheese that has been stirred until it is smooth, and mix well

5. Gelatine is soaked in ice water and melted in water. Add it to the cheese paste in the previous step and mix well. You can stir it over water to make it smoother

6. Beat the whipped cream until 6-7 to distribute (sticky but slightly runny)

7. Add the whipped cream to the cheese paste in step 4, mix well with a rubber spatula, so that the horse cheese paste is ready

8. Wrap the bottom of the mousse ring with tin foil, and put a piece of cake into the mousse ring, then mix the coffee, water and coffee wine, and use a brush to evenly brush the cake on the cake, so that the cake is completely filled with coffee liquid , Adjust more if it is not enough

9. Pour part of the cheese paste

10. Put another piece of cake and brush with coffee liquid. Then pour a part of the cheese paste, smooth the surface with a spatula, put it in the refrigerator for one night, blow it around with a hair dryer and demould it

11. Sprinkle a layer of coffee powder on the surface, then put the flower slices on the powdered sugar, put on the birthday card and birthday beads, it’s OK