Tiramisu

Tiramisu

1. Prepare the materials

2. Manual whisk until the yolk is slightly whitish

3. Add sugar to the water, heat on low heat until the sugar melts, continue heating until boiling and turn off the heat

4. Slowly pour the egg yolk, be sure to be gentle, otherwise, it will become egg drop soup, stir well and cool to room temperature for later use

5. Soak gelatine powder with proper amount of water

6. Put it in a pot of warm water, melt completely, turn into gelatin liquid, set aside

7. Mascarpone softens ahead of time

8. Whisk with an electric whisk

9. Beat until the cheese is smooth

10. In another pot, pour whipped cream

11. Whip the cream until lines appear

12. Mix the mascarpone cheese with the cream paste, then add the egg yolk, and mix up and down until it is even and delicate

13. Finally add gelatine solution

14. Stir well and set aside

15. Finger biscuits dipped in coffee wine

16. Put finger biscuits dipped in coffee wine into the bottom of the mold

17. Pour another layer of cheese paste, and repeat

18. Until the mold is full, lightly shake the mold to produce a large bubble, then put it in the refrigerator, overnight, sprinkle with cocoa powder when eating

19. Come on, a sweet dessert, worth trying by yourself

Tips:

Warm-hearted tip: Tiramisu must use mascarpone. It is not recommended to use other cheeses and egg yolks to be sterilized with sugar and boiling water. You can eat it with confidence. If you still mind, then it is best not to try to make tiramisu.
Sprinkle cocoa powder when eating to prevent the cocoa powder from getting wet. You can also decorate your favorite fruits on the surface.