Tiramisu
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Put 10 grams of pure coffee powder into the cup, pour 30 grams of boiling water, and stir evenly.
2. Add 15 grams of rum, mix well and let cool for later use.
3. Add 75 grams of caster sugar 75 to water, simmer until boiling and turn off the heat.
4. Put 2 egg yolks in a container and beat until thick.
5. Slowly pour the cooked syrup into the egg yolk, stir while pouring until it is thick, set aside to cool down.
6. After the mascarpone cheese has softened at room temperature, put it in a bowl and beat until smooth.
7. Pour the cheese into the egg yolk paste and mix well,
8. Gelatin is soaked in cold water to soften it, then add 20 grams of water to dissolve in water.
9. Pour the gelatin liquid into the cheese paste and mix well.
10. Dispense 170 grams of whipped cream over ice water until it has lines and flows slowly.
11. Pour the whipped cream into the cheese paste and stir evenly with a spatula.
12. Cut the finger biscuits into appropriate sizes and brush with an appropriate amount of coffee wine.
13. Pour the cheese paste.
14. Use a toothpick or fruit fork to break the bubbles. Put it in the refrigerator and chill until set.
15. Sift the cocoa powder and enjoy it.
Tips:I personally think that if the finger biscuits are brushed with coffee wine, the tiramisu tastes better, but the biscuits will be too bad, and the taste is like sponge cake. If you like coffee or a softer taste, you can dip your finger biscuits in coffee wine.
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