Tiramisu
1.
Put the jelly slices in a bowl, add boiling water, and place them in a pot over water to heat for later use.
2.
Separate the egg whites and egg yolks.
3.
Stir the cheese and egg yolks well.
4.
Add the whiskey and stir well.
5.
Beat the egg whites and powdered sugar slightly.
6.
Add whipped cream and use a Dongling whisk.
7.
Just hit dry foaming.
8.
Slowly add the melted gelatin slices to the cheese paste.
9.
Then add the whipped cream in two portions.
10.
Just stir evenly.
11.
Wrap the mold with tin foil and place it on the baking tray.
12.
Put the finger biscuits in the mold and arrange them.
13.
Brush the coffee, and then pour the cheese paste.
14.
Then spread a layer of finger biscuits, and then pour the cheese paste in the same way as above.
15.
Scrape the surface smoothly. Freeze in the refrigerator for 1-2 hours.
16.
After the ice is hard, take out the mold with a fire gun or hot air blower, and sift the cocoa powder on the surface.
17.
Finished product.
18.
Finished product.
Tips:
It is recommended to use a whisk with a good whisking effect and a power of about 300W. I use Dongling’s HM-925S-A electric whisk!
