Tiramisu

Tiramisu

1. 8 inch chocolate chiffon cake. A recipe link: finger biscuits recipe: 2 eggs, 40 grams of fine sugar, 50 grams of low-gluten flour, and 50 grams of finger biscuits. Method: put the egg whites in an anhydrous and oil-free basin, and use an electric whisk to add fine sugar in three times. To dry foaming (the egg beater has an upright sharp corner when it is lifted).

2. Pour the egg yolk on the corner of the egg white basin, and mix the egg white evenly (pay attention to the light movement to avoid defoaming)

3. Add the sieved low flour to the egg whites in portions and mix well.

4. Cut out a one-centimeter opening with a piping bag, and squeeze out an eight to ten-centimeter-long cake blank.

5. Preheat the oven to 190 degrees and lower the heat to 150 degrees, about 10 minutes. (Adjust according to your own oven), take out the biscuits after baking and let cool

6. Cake batter materials: 150 grams of chocolate, 150 grams of milk, 15 grams of sugar, 3 egg yolks, 15 grams of gelatin slices, 150 grams of cream, and 5 grams of rum. Transform

7. Heat the milk, sugar and egg yolk in water until the sugar dissolves, and add the soft soaked gelatin tablets.

8. Use an electric whisk to beat the whipped cream to 50%. It's fine if the lines appear.

9. Add the whipped cream to the chocolate batter and mix well. Add rum and mix well.

10. Cake assembly: 8-inch chocolate chiffon cake, cut 3 pieces for later use

11. Put an 8-inch heart-shaped embryo into the live bottom mold.

12. Pour half of the cake batter, and then put a 6-inch heart-shaped embryo.

13. Pour in the remaining cake batter and put it in the refrigerator for 3 hours.

14. After demoulding, sprinkle cocoa powder on the surface.

15. Put on the impression and shake on the moisture-proof powdered sugar.

16. Wrap finger biscuits around the edge of the cake.

17. Finally, fasten the straps