Tiramisu
by Di Chenfeng
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Break the gelatin tablets into small pieces, soak in cold water to soften the water, and set aside.
2. Add 25g of fine sugar to the egg yolk and beat with a whisk until it becomes thick and whitish.
3. Pour water and 25g granulated sugar into a pot and boil it into sugar water until it boils.
4. Turn off the heat and add the gelatin slices soaked in step 1 and stir to melt.
5. The solution of step 4 is slowly poured into the egg yolk whipped in step 2, while slowly stirring it to room temperature.
6. Take another bowl, fill with mascarpone cheese, and beat with a whisk until smooth.
7. Add the beaten cheese to the egg yolk paste of step 5 and stir well.
8. Add 150ml of whipped cream to 25g of caster sugar, and use a whisk until wet foaming (the lines just appear). Add the whipped cream to the mascarpone cheese egg yolk paste and mix well.
9. Place a chiffon cake base on the bottom of the cake tin and brush with coffee wine.
10. Pour in the mascarpone cheese egg yolk paste, put the cake tin in the refrigerator, and refrigerate for 5-10 hours. When the cheese paste has solidified, the tiramisu "main body" is ready.
11. Tiramisu is unmolded and sprinkled with cocoa powder, put on your favorite paper-cutting, sprinkle with cocoa powder, sprinkle an appropriate amount of powdered sugar, and carefully remove the paper-cutting. The tiramisu is ready!
Tips:1. Chiffon cake slices can be replaced by other digestive biscuits and finger cakes;
2. For the gelatine tablets in the formula, you can put 10g in cold winter and 15g in hot summer!
3. If you like a strong wine taste, you can add some coffee wine to the cheese paste.
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