Name: Tiramisu
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 2 pcs egg; 50g Soft white sugar; 80g Low-gluten flour; 200g Mascarpone cheese; 200g Light cream; 80g Coffee wine; 2 tablets Gelatine Tablets; 3 pcs yolk; 10g rum; Some cocoa powder

Tiramisu

1. Prepare the materials needed to make the fingers. Separate the egg yolk from the egg whites, and add the egg yolk to 20 grams of caster sugar. Stir evenly with a manual whisk. (2 eggs, 50 grams of sugar, 80 grams of low-gluten flour.)

2. Put the egg whites in a water-free and oil-free container, add 30 grams of sugar in three times and beat until stiff foaming.

3. Pour the yolk into the egg white

4. Use a spatula to mix up and down evenly.

5. Then sift in low-gluten flour and mix evenly with a stirrer.

6. Then put it into a piping bag.

7. Line a baking tray with greased paper, squeeze the cake batter into a finger pie shape, put it in the preheated oven at 170 degrees and bake the middle layer for about 15 minutes, and put the baked biscuits on the side.

8. Prepare the ingredients for tiramisu (3 egg yolks, 60 g sugar, 2 gelatin slices (10 g), 200 g mascarpone cheese, 10 g rum, 200 g animal cream, coffee wine 80 grams).

9. Add 60 grams of sugar to the egg yolk

10. Soak the gelatin tablets in cold water for 5 minutes.

11. Heat insulated water, stir to 80 degrees

12. Add the gelatin slices soaked in cold water and mix well.

13. Beat the animal whipped cream until it has lines.

14. Add 10 grams of rum to the mascarpone cheese, mix well, pour the stirred mascarpone into the egg yolk paste, stir well and serve as an egg yolk cheese paste.

15. Then pour the egg yolk paste into the whipped cream. Then stir well.

16. Soak finger biscuits in coffee liquid

17. Then put the round finger pies soaked in coffee wine under the mold (wrap the bottom of the mousse ring with tin foil)

18. Then pour the cake batter, put on the eclairs, and finally add the cake batter to smooth it out, put it in the refrigerator for more than 4 hours

19. Take out the refrigerated tiramisu, remove the tin foil, and blow the mold edge twice with a blower. Then gently remove the mousse ring. Then sieve the cocoa powder, and finally surround the remaining finger biscuits and decorate the surface.