Tiramisu
1.
Prepare the materials
2.
Prepare an eclair
3.
Add caster sugar to the water, cook on low heat until the sugar melts
4.
Remove from the heat, add coffee powder while it is hot, mix until melted
5.
After cooling, add coffee liqueur and mix well to make coffee liqueur sugar liquid
6.
Dip the coffee wine sugar liquid with a brush, and brush it on the front and back of the finger cakes to make the finger cakes fully absorb the coffee wine sugar liquid, and set aside
7.
Take the mascarpone cheese out of the refrigerator in advance, soften at room temperature, pour it into an egg-beating bowl, beat it into a cream with an electric whisk, and set aside
8.
Add honey and caster sugar to 2 egg yolks
9.
Put water in the pot, when the water is heated to about 60 degrees, put the egg yolk in the water, and beat the egg yolk, honey and fine sugar evenly with a manual whisk. This is to sterilize the raw eggs.
10.
Leave the hot water, then use an electric whisk until the sugar is fully melted, no need to beat
11.
Add the whipped egg yolk in small amounts to the whipped mascarpone cheese, and use an electric whisk to beat evenly after each addition
12.
Use an electric whisk to beat the whipped cream to seven to distribute
13.
Add the whipped cream to the whipped mascarpone cheese and continue to beat evenly with an electric whisk
14.
The state of the cheese paste after all whipping is shown in the figure
15.
Put the whipped cheese paste into a piping bag and tie it up
16.
Take 5 small cups of tiramisu, use scissors to cut the finger cakes into appropriate sizes, and place them at the bottom of the cup
17.
Cut a mouth of the thickness of your index finger at the front end of the piping bag, squeeze the cheese paste into the cup, squeeze it on the finger cake, and cover it with a layer
18.
Spread a layer of eclairs on top of the cheese batter
19.
Then squeeze the cheese paste, repeat the process until the cup is filled, smooth the surface with a silicone spatula, and move it into the refrigerator to refrigerate for more than 4 hours
20.
Take it out after 4 hours and sift a layer of cocoa powder or matcha powder on the surface.
Tips:
Mascarpone cheese is a kind of low-fat cheese with a refreshing taste. Use money to take it out of the refrigerator and soften without excessive whipping. Tiramisouri added with coffee liqueur is its characteristic and cannot be omitted, except for coffee liqueur. , You can also use brandy, rum, and some people put wine, but it must be of good quality
