Tiramisu

Name: Tiramisu
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 227g Mascarpone cheese; 300ML fresh cream; 2 tbsp + 3 tbsp Coffee wine; 1/4 cup Strong coffee; 4 yolk; 1/4 cup + 3 tablespoons Sugar; Some Finger biscuits; Some Unsweetened cocoa powder; Some Powdered sugar

by elmonte

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Tiramisu (Tiramisù) is a famous Italian-style cake, which can also be translated as Tiramisu. Tiramisu is made of finger biscuits that have been soaked in coffee or rum, added with a layer of mascarpone, egg yolk, cheese, and sugar, and then sprinkled with a layer of cocoa powder on the surface of the cake. Tiramisu is always associated with love. In the original Italian text of Tiramisu, "Tira" means "lift, pull", "Mi" means "I", and "Su" means "upward". "Pull me up" means; there is another explanation to "take me away" and "remember me", which takes away not only delicious food, but also love and happiness.
The recipe I used comes from A Chun. It is very delicious, not sweet or greasy, full-bodied, light in the mouth, and the aroma of coffee and wine is just right. This cake is to celebrate the birthday of a good friend. Everyone says it is delicious. The finger biscuits are also made by themselves. The texture and taste are better than those bought. The only downside is that when decorating with powdered sugar, I made it too ugly, I can't see it at all, haha, let's use your imagination. "

Ingredients

227g Mascarpone Cheese
300ML Fresh Cream
2 tbsp + 3 tbsp Coffee Wine
1/4 cup Strong Coffee
4 Yolk
1/4 cup + 3 tablespoons Sugar
Some Finger Biscuits
Some Unsweetened Cocoa Powder
Some Powdered Sugar

Tiramisu

1. Cut the finger biscuits to a length slightly higher than the length of the mold, and use the finger biscuits to surround the sides and bottom of the mold.

2. Mix 3 tablespoons of coffee wine with 1/4 cup of coffee.

3. Dip a brush with coffee liquid and brush it on the biscuits at the bottom of the mold.

4. Beat the egg yolks with 1/4 cup of sugar and insulated water until the sugar melts.

5. Add 2 tablespoons of coffee wine and mascarpone cheese to the egg yolk.

6. Beat until smooth (play for 1-2 minutes).

7. Pour the whipped cream into a clean container, add 3 tablespoons of sugar and beat until hard. (This requirement is not high, a little over the head is also possible)

8. Mix the whipped cream and egg yolk cheese paste with a rubber knife.

9. Pour half of the custard and milk mixture into the mold and smooth it out.

10. Finger biscuits are stained with coffee liquid on both sides.

11. Arranged on the milk paste. (I also put in the cut pieces. It turns out that the biscuits are delicious.)

12. Pour the other half of the custard and milk mixture, smooth it, wrap it in plastic wrap, and keep it in the refrigerator for more than 6 hours. (I put it on for one night.)