Tiramisu
1.
Mix 2 tablespoons of coffee wine + 1 tablespoon of Esprasso into wine and sugar liquid for later use.
2.
Spread the eclairs on the bottom of the mold and brush with liquor and sugar.
3.
Beat the two egg yolks with sugar and insulated water until the sugar melts and the color becomes lighter. But to master the heat, the temperature is too high and the eggs will be cooked.
4.
Remove from heat, add cheese and stir well, continue to stir in insulated water until smooth.
5.
Remove from the heat and add 2 tablespoons of coffee wine, and beat with insulated water until smooth.
6.
Set aside from the fire and let cool. Stir hot water with gelatin powder and insulated water to form gelatin liquid, add to cheese paste and stir until smooth.
7.
Add the right amount of sugar and beat the cream to 6 to distribute, add the cheese paste in portions, put in the mold and put in the refrigerator. Sprinkle with cocoa powder at the end. Decorate eclairs around
