Tiramisu Cake
1.
Prepare the ingredients, soak the gelatine slices in cold water and set aside
2.
Beat the egg yolks until thick and lighten in color. Set aside
3.
Pour water and granulated sugar into a pot, heat and boil into sugar water. Turn off the heat. While beating the sugar water with a whisk (lower the temperature), add the beaten egg yolk. After pouring the egg yolks, continue to beat them with a whisk for about 5-10 minutes. Set aside the stirred egg yolk mixture for later use.
4.
Put the mascarpone cheese in a container and use a whisk until smooth.
5.
Add the egg yolk mixture and stir until there are no particles.
6.
Drain the soaked gelatin sheet to dry it, and heat it in water to completely melt into a gelatin solution
7.
Pour the gelatin solution into the previously mixed cheese paste and mix well
8.
Whip the animal whipped cream to soft foam (the lines have just appeared)
9.
Add the whipped cream to the cheese paste and mix well.
10.
Put a piece of cake on the bottom of the mousse and coat it with coffee wine. (Because I cut the two slices of the cake by the wrong hand, you can only cut the middle slice when you make it, or you don’t need to cut it.)
11.
Pour half of the cheese paste and put it in the refrigerator for 20 minutes.
12.
Continue to spread a layer of cake dipped in coffee wine on the cheese paste, and pour the remaining half of the cheese paste
13.
Put the cake tin in the refrigerator for about 4 hours
14.
After the cheese batter is completely solidified, wrap it around the cake mold with a hot towel, and it can be easily demolded in about 20 seconds, or use a hair dryer to blow a little on the outer wall of the cake mold.
15.
Sprinkle cocoa powder and powdered sugar on the surface for decoration, put the chocolate into a disposable piping bag and melt it in water. Cut a small hole and squeeze it on the edge of the cake.
Tips:
1. The bottom cake can be replaced with biscuits, crush the biscuits in a fresh-keeping bag, and add butter
2. No coffee wine can be made with rum and espresso.
