[tiramisu Cup] for The One You Love The Most

Name: [tiramisu Cup] for The One You Love The Most
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Finger biscuits; 250g Mascarpone cheese; 1 yolk; 50g Caster sugar; 150g Light cream; 50g Coffee wine; as follows Finger Biscuit Ingredients; 2 pcs egg; 80g Low-gluten flour

by Handsome chef

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Valentine's Day is coming soon. Here is a handsome first dessert that symbolizes love-"Tiramisu" only for your favorite.
Whether you are single or in love, I wish everyone a happy life.

Speaking of tiramisu, there is a beautiful love story behind this dessert. Many versions have been circulating on the Internet. The warmer saying is that an Italian soldier is about to go to the battlefield, but there is nothing at home. The wife who loves him has made all the biscuits and bread that can be eaten at home in order to prepare dry food for him. In a pastry, it means take me away, and that pastry is called tiramisu. Whenever this soldier eats tiramisu on the battlefield, he thinks of his home and the loved ones at home.

No matter what it is, make a sweet dessert that implies love and give it to the one you love the most. This is my understanding of tiramisu. Tiramisu only for you"

Ingredients

[tiramisu Cup] for The One You Love The Most

1. Make finger biscuits first, separate the egg yolk and protein

[tiramisu Cup] for The One You Love The Most recipe

2. Add 20g of fine sugar to the egg yolk and stir evenly

3. Put two drops of white vinegar into the egg whites, beat the fish eyes and add 30g sugar in three times to beat

4. Beat to dry foaming (see: Chiffon cake for details about protein beaten) http://home.meishichina.com/space-512409-do-blog-id-496964.html

5. Add egg yolk paste to the egg whites

6. Stir evenly

7. Sift in low-gluten flour

8. Stir again and mix evenly (two eggs make the batter slightly dry, you can make it with three egg yolks and two egg whites)

9. Put in a piping bag

10. Slowly squeeze the piping nozzle vertically toward the baking tray and squeeze it into a long strip (it must be a vertical baking tray to squeeze out the flat finger biscuits, otherwise the biscuits are slender in shape. The upper part of the picture is more slender than the lower part. It’s a matter of strength. When squeezing, the greater the pressure, the flatter it is)

11. Add 30g of fine sugar to each egg yolk

12. Put it on the fire and add in on low heat and keep stirring until the color is milky white. Set aside

13. Mascarpone cheese 250g (this is a must-have cheese for tiramisu, it tastes better than cream cheese and the price is about twice more expensive, and the shelf life is only a few months, so buy it and use it as soon as possible)

14. Mascarpone cheese can be beaten until smooth

15. 150g whipped cream, add 20g fine sugar

16. It can be lifted up until the lines appear (it feels like a thick rice porridge paste)

17. The whipped cream is mixed with the egg yolk paste and mascarpone cheese before mixing, gently stir from the bottom up (be careful not to over-stir) this is the finished tiramisu cheese paste

18. Dip the finger biscuits in the coffee wine (be careful not to soak the finger biscuits completely, just dip it on the surface. I bought the coffee wine ready-made, the first time I touched this thing, it feels a little bit A mixture of coffee, syrup, and wine, so the Internet talks about mixing instant black coffee, white sugar, and rum. I haven’t tried it but I guess it’s the same flavor. You can try to mix a small spoonful of instant black coffee, sugar, and rum. Black coffee, one tablespoon of white sugar, three tablespoons of rum mixed)

19. Eclairs dipped in coffee wine are placed on the bottom of the cup

20. Spread a layer of cheese paste

21. Spread another layer of finger pie dipped in coffee wine

22. Spread the cheese batter (if the container is deep enough, you can add a few more layers by reciprocating like this)

23. Keep it in the refrigerator for more than 4 hours, preferably overnight. Dry cocoa powder when eating. (Moisture-proof cocoa powder is better. Mine is ordinary, so it has not been damp for a long time. It affects the appearance. It is better to stay overnight when eating, because the coffee wine is completely absorbed into the fingercakes, and the light coffee wine flavor is also diffused into the cheese In the batter, don’t mention how it tastes)

24. Finally, according to personal preference, use a mold to sift the powdered sugar to decorate (I write on the cardboard now, and then carve it out with a hand knife. It's a bit crude but it can be seen)