Tiramisu
1.
Dissolve sugar in water and heat to 120℃
2.
Egg white
3.
120°C syrup is poured into the beaten egg whites and continuously beaten to make Italian meringue
4.
Add mascarpone and stir well
5.
Whipped cream
6.
Add the whipped cream to the previously mixed mascarpone
7.
The coffee wine is melted by adding the soft gelatine slices and added to the previous mixture and stir evenly (if there is no coffee wine at home, use rum with some coffee liquid to make do)
8.
Dip the cake embryo into the coffee solution and put it into the bottom of the cup (there is no finger cake, too lazy to buy the cake embryo edge material when I made the red velvet cake yesterday 😏)
9.
Pour in the mixed cheese and smooth it out (the cup is not full or fill it and smooth it out), put it in the refrigerator for 6 hours
10.
Sprinkle with cocoa powder after refrigerating
Tips:
You can use rum and espresso for coffee liqueur. If you are too lazy to use rum, you can use instant black coffee. If you don’t have espresso, you can also use instant black coffee. For coffee, I used some hand-made coffee beans to make a little bitterness. Although the bitterness is not enough, I can eat it by myself. In addition, I can start to beat the egg whites after the temperature of the sugar water reaches 80. The temperature of the sugar water is almost 120°C.
