Tiramisu

Tiramisu

1. Prepare all the materials.

2. Soak the gelatine tablets in cold water to soften.

3. Add 75G granulated sugar and 75ml cold water into the egg beater.

4. Boil on high fire, away from the fire.

5. The egg yolks are beaten with an electric whisk until thick.

6. Pour the boiled sugar water into the egg yolk.

7. Pour it in and beat it evenly.

8. Mascarpone uses an electric whisk until it is smooth and particle-free.

9. Mix with the previous egg yolk paste.

10. Stir well evenly.

11. Soak the soft gelatine tablets to drain the water, put in a bowl and heat over water until it melts into a gelatine solution.

12. Pour the melted gelatin liquid into the cheese egg yolk paste and stir well.

13. Use an electric whisk to beat the whipped cream to 60%, that is, it just has a texture.

14. Then pour the whipped cream into the cheese egg yolk paste and mix the two evenly.

15. Stir it into a cake batter.

16. Cut the finger biscuits into small pieces.

17. Dip it slightly in coffee wine.

18. Then spread the finger biscuits dipped in coffee wine all over the bottom of the mold.

19. Pour half of the cake batter.

20. Then dip the whole finger biscuits into the coffee wine.

21. Spread it on top of the cake batter.

22. Pour the remaining cake batter into the mold and smooth the surface. Put it in the refrigerator for 6 hours or overnight.

23. Before taking the cake out of the refrigerator, cut the remaining finger biscuits into uniform and appropriate lengths.

24. The refrigerated cake is covered around the mold with a hot towel, and then the cake is gently pushed out from the bottom.

25. Spread a circle of cut finger biscuits around the cake.

26. Use a sieve with powdered sugar to sieve a layer of moisture-proof cocoa powder on the surface of the cake.

27. Tie a beautiful ribbon again.

28. You can also sift a layer of powdered sugar on the surface for decoration according to personal preference.

29. In this way, a beautiful and delicious tiramisu is ready.

30. Finished picture 1.

31. Finished Figure 2.

32. Finished Figure 3.

Tips:

1. Mascarpone should be placed at room temperature for a while in advance; 2. The eggs in this recipe are all raw, so high temperatures are needed to kill bacteria during the production process, so pour the boiled sugar water into the egg yolk. 3. The gelatinous egg liquid must be warm, or it will solidify. 3. The finger biscuits should be quickly dipped in the coffee wine, be sure not to soak, they will not be taken out after soaking, because the finger biscuits are very absorbent. 4. The criterion for demoulding is to gently touch the surface with your fingers. If it does not stick to your hands, it is fine. If your hands are sticky, continue to refrigerate. 5. Pay attention when sieving cocoa powder and powdered sugar. Be sure to sift a little bit, so that it will be even, and thin ones will look better. Don’t sift too thick, especially the patterned part.