Tiramisu

Name: Tiramisu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Mascarpone cheese; 150ML Animal whipped cream; 2 tablespoons Pure coffee powder; 2 pcs yolk; 10ML rum; 2 tablets Gelatine Tablets; Some cocoa powder; 1 serving Finger biscuits; 75g Caster sugar; 75ML water

by Sweet tooth sensitivity

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Tiramisù, an Italian dessert, uses Mascarpone cheese as the main ingredient. Finger biscuits are used to replace the traditional dessert sponge cake. Coffee, cocoa powder and other elements are added. The formula is very simple, but the unique flavors of cheese, coffee and wine are combined into one, relentlessly stealing the limelight from the cheesecake. Sweet and bitter are like angels and demons, combining harmoniously and conflictingly.

Tiramisu is currently the most fashionable dessert in major cafes, baking stores and western restaurants. With its crisp and mellow taste, and the adult-grade flavor of cheese, coffee and wine, it is snatched away. The limelight of cheesecake.

Ten years ago, tiramisu was still an extremely luxurious pastry in China, only a few high-end western restaurants would serve it. Fortunately, the ingredients for making tiramisu are easily available now, and combined with its simple preparation, top-quality food is no longer out of reach! ~"

Tiramisu

1. Whisk the egg yolk until it becomes thick and whitish.

2. Pour water and caster sugar into a pot and heat until boiling.

3. When the sugar water is boiling, turn off the heat, and while beating with a whisk, slowly pour in the egg yolks beaten in step 3 and beat them into a uniform egg yolk paste. After laying it, put it in the refrigerator until the temperature drops to room temperature.

4. Close-up of mascarpone cheese.

5. The mascarpone cheese is beaten smoothly with a whisk.

6. Add the egg yolk paste lowered to room temperature and mix well.

7. The soaked gelatin sheet is drained of water, and heated in water until it melts.

8. Pour the gelatin solution into the mixed mascarpone cheese paste, and then add the animal whipped cream beaten to 60%.

9. The coffee powder is melted with a small amount of boiling water and mixed with rum to form coffee wine.

10. Take a finger biscuit and quickly dip it in the coffee wine.

11. Place the finger biscuits dipped in coffee wine on the bottom of the cake tin.

12. Pour half of the cheese paste.

13. Spread another layer of finger biscuits.

14. Pour in the remaining cheese paste.

15. Put the cake tin in the refrigerator and chill for five to six hours or overnight. After the cheese paste has solidified, release the mold and sprinkle cocoa powder on the surface.

Tips:
Ready to work:

Soak the gelatine slices in cold water until softened, separate the yolks of the two eggs, take the mascarpone cheese out of the refrigerator to warm up, and beat the animal whipped cream to 60% with an electric whisk.