Tiramisu
by xianglanshijiabaking
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. 3 egg yolks, 2 egg whites, 30 grams of powdered sugar, 70 grams of low powder 1. Add 10 grams of powdered sugar to the egg yolk, and beat with a manual whisk until the yolk is slightly white; 2. Add 20 grams of powdered sugar to the egg whites at a time , Beat with an electric whisk until dry foaming; 3. Take 1/2 of the egg white and add it to the egg yolk, cut and mix well, and sift in half of the low powder; 4. Add the remaining 1/2 of the egg white to 3 li, After cutting and mixing evenly, sift in the remaining low flour, and simply mix well; 5. Put the mixed batter into a piping bag, squeeze it on a baking tray to a shape of about 5cm, the thickness of the index finger; the middle layer is about 190 degrees for about 12 minutes
2. Mascarpone cheese at room temperature for a while
3. Stir until it is smooth, don’t over-stir it, the cheese is already very soft
4. Use a manual whisk to stir the egg yolks until they lighten slightly
5. After 65 grams of water and 60 grams of caster sugar are mixed and boiled, slowly add to the egg yolk little by little, and beat quickly. Please continue this process for about 5-10 minutes, and let the temperature drop to room temperature.
6. Egg yolk paste after cooling
7. Slowly add the mascarpone cheese and stir gently
8. Beat the whipped cream to 6 and distribute it, and the texture is enough
9. After soaking the gelatine slices in cold water for 15 minutes, remove them and drain them, and let them melt in warm water, and add them to the cheese paste and mix well.
10. Whipped cream
11. Add it to the cheese paste and add 15 grams of lemon juice
12. Just stir evenly, don't over stir;
13. The bottom of the mold is covered with a layer of plastic wrap and a film is placed on it
14. Mulled wine and coffee wine mix
15. Soak the finger biscuits slightly
16. Spread neatly to the bottom of the mold
17. Then pour 200 grams of cheese paste
18. Continue to spread finger biscuits, pour the remaining cheese paste on the surface, tap the mold to make it even
19. After making the cake, put it in the refrigerator for about 2 hours
20. Cover the mold with a hot towel
21. The demolding is only successful until the mold can be lifted up easily
22. After demolding the cake, lightly sprinkle a slightly thicker moisture-proof cocoa powder on the surface. When sprinkling the cocoa powder, you only need to tap the mesh sieve lightly to spread the cocoa powder evenly.
23. Then sprinkle with moisture-proof powdered sugar. In order to sprinkle with powdered sugar clearly, I even thought of a way: I used an 8-inch cake mold to cover the cake, and then put the spray pattern on it.
24. Hey, I succeeded in sprinkling a beautiful flower case
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