Tiramisu Box Cake
1.
Prepare the ingredients. Because the whipped cream does not need to be sent to the framed state, you can use Nestle's. The cocoa powder must be moisture-proof, otherwise it will be unsightly. After I sift the cocoa powder, I take it out and take pictures in the refrigerator. Back to toss several times without messing up. It’s very convenient to buy the fingerbread, and you can make it yourself if you have time, but I don’t bother to use the oven. If you don’t have coffee or wine, you can replace it with black coffee. I have done both, and there is not much difference in taste.
2.
Take a basin and pour whipped cream, beat it with a whisk until lines appear, and put it in the refrigerator for later use.
3.
Break two gelatine slices into small pieces, put them in a bowl and soak in cold water to soften them.
4.
Separate the egg yolk
5.
Add two drops of vanilla extract and beat with a whisk until it turns white, which is about twice the original size. You can leave it without vanilla extract.
6.
Pour the milk into the milk pan and add the caster sugar, turn on the heat to heat, and turn off the heat when it boils.
7.
The electric whisk beats the egg yolk batter while adding hot milk. Add a little bit slowly. Adding too fast will blanch the egg yolk and affect the taste.
8.
After adding all of them, send it until the temperature of the egg yolk paste drops, which is lower than the hand temperature, and it swells about three times the size, and the egg yolk paste is in a whitish and thick state.
9.
Put the mascarpone into the basin and beat it with a whisk at low speed. It will be smooth and smooth. Don't beat it for too long, and don't whip it. The oil and water are easy to separate.
10.
Pour the water out of the soaked gelatin tablets, put them in a pot, and heat them to melt.
11.
The melted gelatin tablets are completely liquid.
12.
Pour the egg yolk paste and the melted gelatin slices into the mascarpone, and beat with a whisk at low speed until it is completely fused into a cheese paste.
13.
Take the whipped cream from the refrigerator and pour it into the cheese paste
14.
Stir evenly with a spatula, the tiramisu paste is ready, and the state is thick and fluid.
15.
Because they need to be packed in a small box, the eclairs are cut into pieces as big as the small box.
16.
Dip the finger biscuits quickly in the coffee wine, don’t dip too much, the biscuits will melt.
17.
Put it in the bottom of the small box
18.
Dip all the coffee and wine into 16 small boxes, and put them all in the cake mold for easy fixation.
19.
Put the mixed tiramisu paste into a piping bag and squeeze it into a small box.
20.
After all squeezing, lightly shake the mold to make the surface smooth, and put it in the refrigerator for more than four hours or overnight.
21.
The rest is sieve powder decoration. There is no moisture-proof powdered sugar at home, so I only sift moisture-proof cocoa powder. If there is a mold, sift it directly. My sieve powder mold is too big, so I cut it with a fruit-cutting mold. The carrot slices are made into a temporary mold, and a toothpick is inserted on it for easy access.
22.
The cocoa powder is sifted in all 16 small boxes according to this method. Although it is a bit troublesome to sift the powder, it is very convenient to eat.
23.
Many small molds have been made, and the powder is beautiful after sifting.
24.
The evaluation is good, the students all asked where to buy it😄
