Tiramisu Cake
1.
All the ingredients for tiramisu, homemade finger biscuits are also prepared in advance
2.
Soak the gelatine slices in cold water and set aside
3.
Heat the sugar and water to a boil for about 2~3 minutes
4.
Beat 3 egg yolks until the volume expands 2 times and becomes whitish
5.
Pour the boiled sugar water into the egg yolk liquid and beat it at low speed
6.
Take out the gelatin tablets, drain them, and then melt them into liquid.
7.
Pour the gelatine solution and stir evenly while setting aside
8.
Take another pot, pour mascarpone cheese, beat lightly at low speed until smooth
9.
Pour in the egg yolk slowly and mix well for later use (I adjusted it a bit too dry, it may be related to the gelatine slices not completely melted)
10.
Take another pot and pour whipped cream, beat to 6 and distribute
11.
Pour into the egg yolk cheese paste
12.
Mix evenly to a thin consistency (I failed this step a bit: too dry)
13.
Pour espresso into 160 grams of boiling water and mix well, then pour 10 grams of rum to mix
14.
Quickly dip the prepared finger biscuits in the coffee wine and take it out
15.
Quickly dip the prepared finger biscuits in the coffee wine and take it out
16.
Pour a layer of cheese paste, and then spread a layer of finger biscuits dipped in coffee wine
17.
Spread all the cheese paste one by one, spreading a total of three layers
18.
Put it in the refrigerator overnight and take it out. Use a hair dryer to blow around the mold to release the mold.
19.
Cocoa powder on the surface sieve
20.
Then sift the powdered sugar to decorate through the printing plate
21.
Finally, remove the printing plate and carefully move it to the dinner plate.
Tips:
1. Make tiramisu biscuits without fingers, you need to make them in advance; if you feel troublesome, you can also substitute the cake
2. Since raw egg yolk is used in tiramisu, the sugar water must be boiled, and boil for 2~3 minutes after boiling, and then pour it into the egg yolk to have a sterilization effect.
3. Because tiramisu is a no-bake dessert, the cold water used to soak the gelatine slices must be cold boiled water or purified water. Never use raw tap water.
4. Friends who don’t have coffee and wine can also use instant coffee or espresso rum mixture instead.
5. Mascarpone cheese is very easy to separate water and oil, so it only needs to be gently smoothed at a low speed, and it cannot be sent quickly for a long time.
6. Finger biscuits are very crisp and crisp. When dipping in coffee wine, the action must be fast and even, otherwise the finger biscuits are too wet and difficult to use
7. The mascarpone cheese paste should be thin and thick, and it can slowly drip when lifted. My today is a bit dry, which may be related to the fact that the gelatin slices are not completely melted.
