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1. Soak the gelatine slices in cooked water and set aside. Cold boiled water is fine in winter, and iced water in summer.
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2. Beat the egg yolk until the color turns white and the volume is doubled.
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3. After the water is boiled with sugar, continue to boil for 1 minute. Used to sterilize egg yolks.
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4. Slowly add the sugar water to the egg yolks while turning on the whisk to beat well. Add a little bit of sugar water to avoid boiling the egg yolks. After all the sugar water is added, the egg beater is beaten at high speed to cool the egg yolk paste. (To speed up cooling, you can sit in a basin of cold water.) Pour out the water from the gelatin slices, pour them into the egg yolk paste and stir evenly. The egg yolk paste is ready.
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5. Mascarpone cheese beats smoothly.
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6. Take half of the egg yolk paste and add it to the cheese, press and mix evenly, then pour it back into the egg yolk paste and mix evenly.
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7. Whip the whipped cream until the lines appear, lift the whisk to a dripping state, pour all into the cheese paste, cut and mix evenly.
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8. Caffeine: Rum=5:1, mix thoroughly and set aside. You don’t need to add rum if you don’t like it. Start to assemble tiramisu. The step diagram is a 6-inch round mold. The finger biscuits are quickly rolled in the coffee liquor and picked up to avoid the biscuits from being too wet. If you don't like the taste too wet, you can use a brush to brush the coffee liquor on the surface. The bottom of the mold is covered with a layer to serve as the bottom of the cake.
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9. Pour the cheese paste, then put the finger biscuits, and then pour the cheese paste.
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10. After the shaking becomes smooth, put it in the refrigerator for more than 4 hours.
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11. Use a hot towel or a hair dryer to demold.
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12. Sift the cocoa powder.
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13. Decorate with icing sugar sieve.
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14. Sift powdered sugar
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15. Remove the powdered sugar sieve and you are done.
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16. Later, I found that if I eat it myself, it is better to serve it in a mousse cup. It is convenient for refrigeration and storage, without cutting, it can also be given away, and there is no need to worry about the cake dangling and deforming in the box. The amount of prescription can make 8 cups of love.
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Tips:1. Soak the gelatine slices in cooked water to soften and set aside. Cold boiled water is fine in winter, and iced water in summer.
2. When adding the sugar water for sterilizing the egg yolk, add it in a small amount, otherwise the egg yolk is easy to be cooked and agglomerated, which will affect the appearance and taste of the finished product.
3. In winter, the cheese paste will condense very quickly. You can sit in warm water to melt a little before operating.
4. In summer, the cheese paste is too thin, which will easily cause the biscuits to float and affect the appearance. You can put the cheese paste in the refrigerated for 10 minutes, it will become sticky and can hold the biscuits to prevent it from floating.
