Tiramisu
1.
First prepare all the required materials so as not to be in a hurry
2.
First melt the gelatine powder with 40 grams of cold water to soften it (if gelatin tablets are used, just soak them in cold water or ice water)
3.
Pour 50 grams of water and 45 grams of water into the boiling pot, boil on low heat until it boils, and continue to cook for 1-2 minutes
4.
Boil the sugar water to beat the egg yolks, pour the egg yolks into a clean egg-beating bowl, beat the egg yolks with a whisk at medium and low speed until they are white, about 2 times as large as they are expanded.
5.
At this time the sugar water is also cooked, turn off the heat
6.
Pour the boiled sugar water slowly into the egg yolk, and keep stirring at low speed with a whisk until all the sugar water is poured in
7.
Continue to beat the egg yolk paste with a whisk at high speed to cool until it expands to about 3 times the size and becomes white and thick. There is no obvious temperature when touching the egg bowl by hand.
8.
The soaked gelatin heat-insulating water melts into a liquid, (if it is a gelatin tablet, remove the soaked piece of gelatin and squeeze the water and dissolve in the heat-insulating water)
9.
Pour the gelatin solution into the egg yolk paste and stir well
10.
Take the mascarpone cheese out of the refrigerator in advance to soften it, and use a whisk until smooth
11.
Add the mascarpone into the egg yolk paste in batches, and stir evenly with a whisk
12.
13.
The whipped cream is whipped to 6 or 7 with a whisk to distribute, that is, when the lines just appear, the texture is thick and fluid
14.
Pour the whipped cream into the egg yolk cheese paste, mix well with a whisk at low speed or stir evenly with a spatula
15.
Finally add 30ml coffee wine and mix well
16.
Tiramisu Cheese Paste
17.
Finger biscuits dipped in coffee wine on both sides
18.
Then spread the bottom of the mold
19.
Pour half of the cheese paste
20.
Spread the second layer of fingerbread
21.
Pour in the remaining cheese paste and refrigerate for more than 4 hours, preferably overnight
22.
Use a hair dryer to blow around the mold or use a hot towel to release the mold
23.
Surface sieve cocoa powder
24.
Put on spray paper, sift moisture-proof powdered sugar, and finally put finger puffs around
Tips:
1: Mascarpone cheese. If you don’t know the English word, look for the packaging Mascarpone Cheese. Can you replace it with another one? You won’t be able to taste the most charming taste of Tiramisu if you change to Mascarpone. It is the soul of tiramisu, so it is not recommended to substitute other cheeses
2: When pouring the sugar water into the egg yolk, because the temperature of the sugar water is very high, it will exceed 100 degrees. If you pour it directly into the egg yolk, the egg yolk will be cooked. , Until all the sugar water is poured in, and then use a whisk to cool down the egg batter at high speed;
3: It is more convenient to use gelatin tablets. You can directly soak in cold water to soften the squeezed water. The water temperature should not be too high when the insulated water melts, about 60-70 degrees. If the temperature is too high, it will impress the gelatin. The solidification effect;
4: Mascarpone only needs to be whipped smoothly, and excessive stirring will cause oil and water to separate;
5: Stir in other materials as soon as possible after adding the gelatin solution to the knot, so as not to prematurely solidify and affect the subsequent operations;
6: Finger biscuits can be dipped in coffee wine on both sides, do not soak;
7: After pouring the tiramisu paste into the mold, shake the mold several times horizontally to get out the bubbles inside;
8: Put a cup on the bottom of the mold when demolding. You can use a hair dryer or a hot towel. You can quickly demold by warming the periphery of the mold;
9: After sifting the powdered sugar with sprayed paper, pick up the paper horizontally to avoid fouling the powdered sugar;
10: This recipe is the amount of 6-inch cake mold
