Tiramisu

Name: Tiramisu
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g Mascarpone cheese; 2 pcs yolk; 30g Marsala; 40g Caster sugar; 120 Light cream; 25g milk; 40ml Double espresso; 100g Finger biscuits; A small amount cocoa powder

by Norwegian Red Food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

Tiramisu is a famous Italian dessert. We always give tiramisu to romantic love, sweet arrogance, rich flavor and expensive value.
Tiramisu combines the bitterness of coffee, the moistness of egg sugar, the mellowness of sweet wine, the softness of biscuits, the thick aroma of cheese and cream, and the dryness of cocoa powder. It is like an angel and a devil, in harmony and yet Conflictly combine.
To the women all over the world, I wish the female compatriots happy and happy!

Ingredients (4 cups): 200 grams of mascarpone cheese, 2 egg yolks, 40 grams of caster sugar, 120 grams of whipped cream, 25 grams of milk, 1 cup of double espresso (35- 40 ml), 30 grams of marsala, 100 grams of finger biscuits, a small amount of cocoa powder

Ingredients

200g Mascarpone Cheese
2 pcs Yolk
30g Marsala
40g Caster Sugar
120 Light Cream
25g Milk
40ml Double Espresso
100g Finger Biscuits
A small amount Cocoa Powder

Tiramisu

1. Take a small bowl and use a whisk to scatter the 2 egg yolks. Add 25 grams of milk, 15 grams of masala and 40 grams of sugar and continue to beat evenly.
Then heat it over water and continue to beat until it is thick, then quickly put it in cold water, continue to beat until it cools, and finally it becomes such a very thick texture. Note: The temperature should not be too high when heating in water, otherwise it will become frangipani.

2. This is mascarpone, an important element in making tiramisu.

3. Put 200 grams of mascarpone cheese in a cooking bowl and beat smoothly.

4. Then pour the thick egg yolk paste of "1" into the cheese, and use a whisk while pouring.

5. To fully blend into this delicate and thick state.
Note: If you feel a little thin at this time, put it in the refrigerator until it becomes thick before entering the next process.

6. Dispatch 120 grams of whipped cream until lines appear and do not flow.

7. Then mix the cheese paste with the whipped cream, and use the technique of mixing.
At this point, the mascarpone filling is ready, it is delicate, smooth and thick, falling down and layering like silk.
Note: If you feel a little thin at this time, put it in the refrigerator until it becomes thick before entering the next process.

8. Next, brew 1 cup of double espresso, and pour 15 grams of marsala after it is cold and mix well to make coffee wine.
Note: It can be replaced by instant coffee without milk and sugar.

9. Take a finger biscuit, break it into a few knots according to the size of your cup, put it in the coffee wine and quickly moisten it, and put it into the cup.
Note: The recipe for finger biscuits can be found here http://www.haodou.com/recipe/969516

10. Then scoop a spoonful of mascarpone filling to cover, then put a dampened finger biscuit, and scoop a spoonful of mascarpone filling to cover...

11. The last layer must be mascarpone filling.

12. Then put it in the refrigerator for at least 4 hours, or overnight, sift the cocoa powder on the surface before eating.

Tips:
1. There are many recipes and production methods for tiramisu, as long as you ensure that the basic elements are delicious, don't be too entangled in authenticity.
I have looked through many recipes in Italy and Norway, mostly using raw egg yolks. The preparation is not as cumbersome as the above. It is just that the raw egg yolks and sugar are beaten until thick, and then mascarpone cheese is added until it is delicate. The filling is ready.
2. It is best not to make a full cup, you will know when you eat it, cocoa powder is easy to spill on the table, I also know this after making it.