Tiramisu
by Xia Mo_EUlQlI
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Separate the egg white and egg yolk, add 20 grams of sugar to the egg yolk, then beat with a whisk until the sugar melts, add milk and corn in three times, and mix well.
2. Sift in the cocoa powder and flour, stir gently with a rubber knife and mix well. In addition, the oven should be preheated at this time. Preheat up and down by 180 degrees.
3. Add a little lemon juice to the egg whites, and then beat them.
4. Take one third of the egg whites into the batter and mix well. Add the remaining egg whites to the batter twice and mix well.
5. Pour the cake batter into an 8-inch square cake mold, put it in the preheated oven, and bake at 160 degrees for 60 minutes.
6. The baked cake is taken out of the oven and quickly inverted. After cooling, it will be demoulded and sliced. Then use a 6-inch square mousse mold to press out two cake slices for later use.
7. Wrap a layer of tin foil on the square mousse mold, or oil paper.
8. Cut the gelatine slices into small pieces and soak them in cold water.
9. Start making cheese paste. First, use a whisk to beat the egg yolk to a thick state. Put the water and caster sugar in the pot and boil and turn off the heat.
10. Pour the sugar water slowly into the egg batter, beating the egg batter while pouring. After all the sugar water is poured, use a whisk to continue beating for five or six minutes until the temperature of the egg yolk paste drops, and it is almost the same as the temperature of the palm of your hand.
11. Take another pot, pour the mascarpone cheese, beat with a whisk until smooth. After the mascarpone cheese is beaten, mix with the egg yolk and mix well.
12. Gelatine tablets melt in water. Then pour the gelatin liquid into the cheese paste and mix well
13. Whip the whipped cream until soft foaming, just when the lines appear. Then pour it into the cheese paste and mix well.
14. Mix espresso and rum into coffee wine for later use.
15. Put a piece of cake on the bottom of the mold, then brush a layer of coffee wine on the cake
16. Pour a layer of cheese paste, and then repeat the previous step. Finally, pour the cheese paste into the mold and put it in the refrigerator for 6 or 7 hours or overnight.
17. When eating, take the cake out of the refrigerator, unmold, sprinkle the surface with chocolate powder, and cut into pieces.
18. carry out
