Tiramisu

Tiramisu

1. Break the gelatine tablets into small pieces, soak them in cold water, drain the water, and heat them over water until the gelatine tablets melt and become a gelatine solution.

2. Whisk the egg yolk to a thick state;

3. Pour milk and granulated sugar into the pot together, bring to a boil on low heat and turn off the heat;

4. Slowly pour the boiled milk into the beaten egg yolk, pour it in and beat it with a whisk for 8-10 minutes. The temperature of the egg yolk paste is basically the same as the hand temperature. Set it aside to cool for later use;

5. Take another basin, fill it with mascarpone cheese, and beat with a whisk until it is smooth;

6. Mix the whipped mascarpone cheese with the cooled egg yolk paste and mix well;

7. Pour the gelatin solution into the mascarpone cheese custard and mix well;

8. Pour the animal whipped cream into the basin, and use a whisk to beat until soft foaming (the lines just appear);

9. Mix with mascarpone cheese custard and mix well;

10. Take a piece of finger biscuit and quickly dip it in the coffee wine, so that the finger biscuit is covered with coffee wine, and then spread the finger biscuit on the bottom of the cake mold;

11. Repeat this process until the bottom of the cake mold is covered with finger biscuits, then pour half of the mascarpone cheese paste;

12. Spread a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste, pour the remaining half of the mascarpone cheese paste, and then put it in the refrigerator for 5-6 hours;

13. After the mascarpone cheese paste has solidified, take it out of the refrigerator and remove it from the mold, and sprinkle the surface with cocoa powder for decoration.

Tips:

1. Gelatine tablets need to be soaked in water in advance, soaked in water, and then melted. When the gelatine tablets are melted in water, the temperature should not be too high, otherwise it will affect the coagulation effect of the gelatine tablets.
2. My coffee wine is made by myself, 80ml black coffee liquid and 20ml rum, the black coffee intensity is according to my preference, I think the strong black coffee has the taste
3. One finger cake is a finished product of 2 eggs and 70 grams of powder, I made it in advance by myself;
4. Cocoa powder should be sifted before eating to prevent moisture from affecting the taste;
5. Tiramisu needs to be kept refrigerated and consumed as soon as possible. If you want to extend the shelf life, you can put it in the frozen layer and freeze it hard. Before eating, transfer to the cold storage layer in advance and wait for it to thaw naturally before eating;
6. Tool mold: Yangchen 8-inch round mold with movable bottom.