Tiramisu

Tiramisu

1. Place the mold on a gold pan or a baking pan covered with greased paper and sprinkle a layer of cornstarch

2. Add granulated sugar into the egg whites and beat until stiff foaming

3. Take 1/3 of the egg white and add it to the mixed egg yolk, stir evenly

4. Pour back into the egg whites and mix evenly

5. Mix corn starch and low-gluten flour into the egg batter twice, sifting and mixing evenly

6. Mix well and put it into the piping bag

7. Squeeze out the batter that is a circle smaller than the starch seal, preheat the upper and lower tubes of the oven at 180 degrees, put it in the middle layer and bake for about 12 minutes

8. Let cool after baking. It’s not a non-stick baking pan. You must use greased paper, otherwise it will be a tragedy.

9. Now make tiramisu paste, add 45 grams of caster sugar to three egg yolks, soak the gelatine slices in cold water to soften

10. Put it into the boiling hot water, keep stirring over a small fire over water, until the egg yolk becomes lighter in color and lines appear, it takes about a few minutes

11. Add the soaked gelatin slices, stir to melt

12. Mascarpone cheese is left at room temperature for 1 hour and then beaten with a whisk until smooth and delicate

13. Add egg yolk paste and mix well

14. Add 30 grams of caster sugar to the whipped cream until it has a texture and can flow slowly

15. Pour the cheese yolk paste and mix well

16. Put a piece of cake in the mousse mold and brush it with coffee wine. The more brush, the stronger the wine taste.

17. Pour in half the depth of tiramisu paste

18. Put another slice of cake biscuit brushed with coffee wine, pour in the remaining tiramisu paste and put it in the refrigerator overnight.

19. On the second day, the hair dryer is demoulded, and the cocoa powder is sifted on Fafuna, ready to eat~