1. A finger biscuits: Prepare 1 egg white, 1 egg, 15g+10g caster sugar, 35g low-gluten flour, and 2 drops of vanilla extract.
2. Add 10g of fine sugar and 2 drops of vanilla extract to one egg yolk.
3. Beat the egg whites until the fish-eye foam, add 15g of fine sugar to the egg whites in three times, beat until stiff foaming.
4. Add the egg whites into the egg yolk in portions, stir and cut evenly. (Flip upwards from the bottom with the spatula, do not draw circles.)
5. Sift in 35g of low-gluten flour, stir, cut and mix evenly.
6. The biscuit batter is put into the piping bag, the medium-sized round squeezing nozzle, and the baking tray is covered with silicone oil paper
7. Extrude the long biscuit dough, sift a layer of powdered sugar on the surface, and then send it into the oven for baking.
8. Fire up and down at 180 degrees for 18 minutes. The surface is golden.
9. B Coffee Liquor Sugar Liquid: Prepare ingredients 8g espresso powder, 100ml hot water, 7.5ml coffee liqueur, and 25ml 30% Baume syrup. 8g of espresso powder and 100ml of heated water, stir evenly.
10. Add 7.5ml of coffee liqueur and 30 degree Baume syrup and stir evenly to get the coffee liquor sugar liquid.
11. C cheese filling: prepare ingredients 90g mascarpone cream cheese, 1 egg yolk, 25g caster sugar, 20ml pure milk, gelatine slices 3g whipped cream 125ml, and 5ml rum.
12. Soak the gelatine slices in 3g cold water until soft. Mascarpone cream cheese 90g softens at room temperature.
13. 20ml pure milk, 10g fine sugar, boil until slightly boiling
14. Add the egg yolks in a thin line, and keep stirring while pouring, and mix well. Drain the gelatin tablets and add the egg yolk to the milk and stir evenly until all the gelatin is dissolved.
15. 90g of mascarpone cream cheese softened at room temperature, mix slightly soft, add egg yolk paste in portions and mix well. Become a delicate and smooth state.
16. 125ml of whipped cream, 15g of caster sugar, and 5ml of rum are beaten to 6 to be distributed, in a fluid, semi-set state.
17. Add the whipped cream to the cheese paste in portions and mix well.
18. Assembly: 6-inch chiffon mold, finger biscuits dipped in coffee, wine, sugar liquid, packed into the mold, and arranged neatly.
19. Pour the cheese mousse, the finger biscuits are filled with coffee wine and sugar liquid and placed on the surface of the cheese mousse. Pour the remaining cheese mousse.
20. It can be sent to the refrigerator to freeze for finalization. More than 6 hours.
21. Demoulding: Take out the tiramisu which has been set and fixed
22. For demolding, the blower blows around the mold to easily demold the film.
23. Decoration: Cocoa powder on the surface sieve
24. As shown
25. Decorate with chocolate, biscuit sticks, blueberries, and cut into pieces.
26. Finished product
Tips:1. This recipe is for a 6-inch mold, not full, not too thick. The guy who likes the thickness doubles it.
2. Take out the mascarpone and soften it at room temperature. Stir it slightly before use. If you use cream cheese, the taste is not as fine as mascarpone. It is recommended to use mascarpone to make tiramisu.
3. Please bake the finger biscuits according to your own oven temperature, and the surface should be golden. The baking temperature of this recipe is suitable for a light rain oven.
4. The made cheese mousse paste may be very thick if it is cold. You can add appropriate light cream and stir until it is smooth and smooth. If it is hot in summer, the cheese mousse may be too fluid. You can increase the gelatine slices by 2g to ensure that the mousse is in a moderate state.
5. The refrigeration time should be extended as much as possible to avoid solidification and slip out after demoulding.
