Tiramisu

Name: Tiramisu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone; 75g Cold water; 75g Caster sugar; 2 pcs yolk; 8g-10g Gelatine Tablets; 2 servings Finger biscuits; 1/2 pack Instant coffee; 40ml boiling water; 15ml rum; Some cocoa powder

by Line line 3896

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Tiramisu, take me away

Tiramisu (Tiramisu) is a classic Italian dessert. It is said that after eating delicious tiramisu, you will be happy and like a fairyland. In Italian legends, Tiramisu originated before the soldiers went to the battlefield. The anxious lover had no time to bake exquisite cakes, so he hurriedly mixed the eggs and cocoa cake bars to make a crude and quick snack. Sweat was sent to the soldiers' hands. She was dripping with sweat and tears. The food she handed over was simple, but sweet and fragrant, full of deep love. So one of the meanings of tiramisu is "remember me".

Shen Hongfei praised in "Dessert", "It uses the bitterness of Espresso, the moistness of eggs and sugar, the mellowness of sweet wine, the richness of chocolate, the compactness of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder". Visually intertwining the various intricate experiences that it can evoke, and interpreting it, making people's imagination like a wild flower.

The recipe used by Mr. Junzhi has adjusted the order according to his own multiple production steps. "

Tiramisu

1. Soak 8g or 10g gelatin tablets in cold boiled water. I use 8g to eat at home, but it is better to use 10g as a gift.

2. The authentic tiramisu liquid is: 40ml of espresso (Espresso) and 15ml of rum mixed into coffee wine or use the ready-made coffee wine in the baking supply store. I tried to save trouble. I used half a packet of instant coffee with 40ml of boiling water and added 15ml of rum. Let it cool for later use.

3. Beat 2 egg yolks until thick.

4. Add 75g of water to 75g of sugar and boil in a small pot until saccharification and boiling.

5. With one hand, add a little bit of sugar water to the egg yolk slowly. At the same time, the electric whisk turns on high-speed whipping. Note: Do not pour the sugar water on the egg beater. When all the sugar water is added, continue to beat with a whisk for 5 to 10 minutes. At this time, the temperature of the egg sugar solution will drop to the temperature of the palm of your hand, and you can put it aside for later use.

6. Soak the soft gelatin tablets, heat them in water to melt or put them in the microwave oven (the time is more than 10 seconds). While waiting for the process of melting the gelatin tablets, you can send Mascarpone.

7. 250g mascara (take out from the refrigerator in winter) with a whisk until smooth.

8. Pour the melted gelatine into the egg yolk and beat evenly. Then mix the egg yolk liquid and mascarpone evenly, and sift it for fine taste. Reminder: Gelatine will agglomerate when the temperature is low, which affects the taste, so it must be sieved.

9. 150 grams of whipping cream is sent to 6 for distribution, that is, the cream has just appeared lines, but it can flow. Be careful not to fight.

10. Mix the whipped cream and mascarpone paste evenly with a spatula (you can also use an electric whisk to mix at low speed).

11. Dip the finger biscuits in the coffee liquid and place them in a six-inch round mold. Spread one layer, then pour half of the mascarpone paste. Spread another layer of finger biscuits dipped in coffee liquid. Pour in the remaining mascarpone paste.

12. Scrape the surface with a spatula and put it in the refrigerator for about 4 hours.

13. Cover the refrigerated cake with a warm towel and place it on an object higher than the cake. Hold the edge of the cake mold downward to release the film. Sift a layer of cocoa powder with a powder sieve.

14. If you want a good look, you can make a circle of finger biscuits and tie them tightly with a ribbon. You can also sift the powdered sugar pattern through the empty picture on the surface. (The biscuits are good-looking but not tasty. Every time I take a photo, I remove the biscuits 😊😊)