Tiramisu

Tiramisu

1. Prepare all the ingredients. Soak the gelatine in clean cold water and put it in the refrigerator. Add the sugar and water to a small pot, and bring to a boil over medium and low heat.

2. Put all the egg yolks in a bowl and pass

3. Whip the egg yolk until it is whitish and thick. Pour the boiling sugar in the small pot slowly into the egg yolk while stirring quickly. Do not boil the egg yolk until it is cooked.

4. Melt the gelatine in insulated water, pour the melted gelatine into the egg yolk, stir quickly evenly, let cool for later use

5. Put the mascarpone cheese in a large bowl and stir slightly until smooth

6. First pour a part of the egg yolk into the mascarpone cheese paste, and mix the cheese paste with pressure mixing and stirring until there are no cheese particles. Then pour the cheese paste back into the egg yolk bowl and stir evenly

7. The whipped cream in the recipe needs 120 grams, but I found that my gelatin seems to be too much, and the egg yolk becomes very thick, so I changed the recipe without authorization and used all the 250 ml whipped cream, and there was no Whip the whipped cream to the level of the five or six distribution in the recipe, just stir it a few times

8. Stir the whipped cream a few times at a time and pour it into the cheese batter and mix thoroughly. The cheese batter is complete.

9. Quickly soak the finger biscuits in the coffee wine

10. Put the soaked finger biscuits on the bottom of the mold

11. Pour in a layer of tiramisu cheese paste

12. Then spread a layer of finger biscuits

13. Pour all the remaining cheese paste into the mold and put it in the refrigerator for more than 5 hours

14. After the refrigerated tiramisu is taken out of the refrigerator, blow it against the mold with a hair dryer, and slowly push up from the bottom of the mold to release the mold very well.

15. Finally, sift the cocoa powder and powdered sugar with a powdered sugar sieve, and the tiramisu is ready