Tiramisu
1.
All the ingredients are ready
2.
Separate the white and egg yolk, only one egg yolk is needed, beat it with a whisk
3.
Soak the gelatine in cold water and set aside
4.
Pour 60 grams of sugar and 75 grams of water into a milk pot and boil
5.
Pour the boiled syrup into the egg yolk, beat the egg yolk in advance with a whisk until it turns white, and stir while adding the sugar water to sterilize the egg yolk
6.
Take 200 grams of mascarpone cheese and put it in an eggbeater. The cheese does not need to be heated, and the texture is very soft. Just use a whisk.
7.
Use a whisk to break the mascarpone until smooth
8.
Pour in the egg yolk paste before
9.
Continue to beat with a whisk to make the mascarpone and egg yolk blend smoothly
10.
Next, whip the whipped cream, add 10 grams of sugar to the whipped cream, beat with a whisk to 6 and 7 to distribute
11.
Pour the mascarpone egg yolk paste before
12.
Continue to beat smoothly with a whisk
13.
Melt the soaked gelatine into water, then pour it into the tiramisu cheese paste
14.
Finally, put the tiramisu cheese paste aside
15.
Cover the bottom of the mousse mold with tin foil, and place the mold on a flat board so that it can be placed directly in the refrigerator without moving it to avoid liquid leakage. I used the bottom of the chiffon mold.
16.
The instant coffee powder is brewed with hot water and left to cool. Add the right amount of rum to make coffee wine. I didn’t add rum because it was for children. The coffee powder used directly tastes great.
17.
Finger biscuits dipped in coffee liquid, it is best to use a brush to brush the surface, so that the bubble should be taken out quickly, because the finger biscuits are very absorbent, and if they take a little longer, they will not be able to be taken out.
18.
Put the finger biscuits filled with coffee liquid into the bottom of the mold
19.
Then pour the cheese paste
20.
Put another layer of finger biscuits in the middle, and finally pour the cheese paste on top. Scrape the surface and put it in the refrigerator for more than 4 hours.
21.
After the refrigerated tiramisu, use a hot towel or a hair dryer to blow off the mold
22.
Sprinkle cocoa powder on the surface, decorate it with a small chocolate shape, and enjoy it
Tips:
1. The recipe for finger biscuits has been posted before, so you can look through it
2. Boil the sugar and water into a syrup, pour it into the egg yolk while it is hot, and use a whisk while pouring it. The purpose of this is to sterilize the egg yolk.
3. Cover the bottom of the mousse mold with tin foil. It is best to put it on a flat hard board. After finishing it, you can put it in the refrigerator directly. There is no need to move the mousse mold to avoid liquid leakage at the bottom. Use chiffon. The movable bottom of the mold can be very convenient
4. Dip the finger biscuits with coffee liquid, it is best to use a brush to brush the surface, so that the bubble should be taken out quickly, because the finger biscuits are very absorbent, and they will not be taken out if they take a long time.
