Tiramisu

Tiramisu

1. Put 75 grams of water and 75 grams of caster sugar in the plate

2. Boil on high fire, away from fire

3. Beat the egg yolks until thick

4. Pour the boiled sugar water into the egg yolk

5. Whisk evenly with a whisk

6. Mascarpone uses an electric whisk to beat to a smooth and particle-free state

7. Mix with the previous egg yolk paste and mix well

8. 5 grams of gelatin powder is added to 25 grams of water to melt

9. Pour the gelatin liquid into the cheese paste and mix well

10. Whip the whipped cream with a whisk to 60%

11. Pour the whipped cream into the cheese egg yolk paste

12. Mix evenly to make cake batter

13. Pour one-third of the cake batter first, add finger biscuits

14. Pour one third of the cake batter, add the finger biscuits, and finally pour in the remaining cake batter, smooth the surface, and freeze for 6 hours in the refrigerator

15. When demoulding, use a hair dryer to blow heat, then you can demould easily

16. Sift the cocoa powder into the surface

17. Sift the powdered sugar into the surface for decoration

18. Cut it up and eat it, it's delicious

Tips:

1. The mold used is 6 inches, if you use an 8-inch mold, the ingredients will be doubled
2. The finger biscuits are made by myself, please refer to the making process in my recipe
3. There is no coffee wine in my ingredients. If there is coffee wine finger biscuits, dip the coffee wine into the cake batter