Tiramisu Cupcakes
1.
Prepare the ingredients for the finger biscuits in advance
2.
The eggs are separated first, and the egg whites are placed in an oil- and water-free egg beater
3.
Process the egg yolk paste first, add fine sugar to the egg yolk
4.
Use an electric whisk to beat the yolk until the yolk is whitish and thick, and the texture is not easy to disappear, then set it aside for later use
5.
Let’s beat the meringue again, first beat the egg whites to a fish-eye bubble, and then add 1/3 of the fine sugar
6.
Whisk at high speed with an electric whisk, until the meringue is beaten to a slightly fine and soft tip, then add 1/2 of the remaining fine sugar
7.
Then use an electric whisk to beat at a medium speed until it is finely beaten until the beater head is erected to form a curved tip, and then add the last fine sugar
8.
Whisk at low speed with an electric whisk, until the whisk is lifted to form a hard hook, and the meringue looks very delicate.
9.
Make the meringue, first mix 1/3 of the meringue and egg yolk paste evenly
10.
Pour back into the meringue and mix evenly from bottom to top
11.
Sift in low-gluten flour
12.
Stir evenly from bottom to top, as long as there are no flour particles, do not over-mix, the batter will not be particularly smooth at this time
13.
Prepare a piping bag in advance, and put the batter into the piping bag
14.
Cut a small opening directly on the piping bag, put a tarp on the baking tray, and then squeeze a small strip on it
15.
The ACA steam oven is preheated in advance. After the hot air convection function is 170 degrees for 10 minutes, put the finger biscuits on the upper middle of the oven, and the hot air convection function is 170 degrees for 20 minutes.
16.
The golden yellow surface can be baked out of the oven, and then demoulded after cooling
17.
Next, make the tiramisu liquid part and prepare the ingredients
18.
Put an egg yolk and 60 grams of caster sugar in a small bowl
19.
Take a large pot, boil hot water in the pot, put a small bowl of egg yolks and caster sugar in a hot water pot, heat the water with heat insulation
20.
The manual egg beater keeps stirring until the egg yolk turns white, the fine sugar dissolves, and the processed egg yolk paste is set aside for later use
21.
Pour the whipped cream into a clean eggbeater
22.
Use an electric whisk to whip the whipped cream at low speed until a noticeable texture appears
23.
Pour mascarpone into a clean eggbeater
24.
Then use an electric whisk to beat the mascarpone until it is soft and delicate
25.
Then pour the pre-processed egg yolk paste into the mascarpone and use an electric whisk to mix well.
26.
Stir with a spatula until there are no particles
27.
Then pour the whipped cream into the mixed mascarpone paste
28.
Just mix and stir well
29.
Put the prepared mousse into a piping bag for later use
30.
Pour the coffee wine into a small bowl and roll the finger biscuits in the coffee wine
31.
Then put in the prepared small cup, and put a layer underneath
32.
Then squeeze in the mousse and shake it gently
33.
Spread a layer of finger biscuits filled with coffee wine on the mousse
34.
Then squeeze in the mousse liquid
35.
Put the prepared tiramisu in the refrigerator for more than 4 hours, then take it out and sprinkle a layer of moisture-proof cocoa powder on the surface
36.
Then use the sieve powder pattern card and sprinkle moisture-proof powdered sugar on the surface for decoration.
37.
This cute tiramisu is completely ready
38.
This is a soft body version of tiramisu with a delicate and smooth taste
Tips:
1. This is a soft-body version of tiramisu. Gelatine is not used. It is suitable for use in a cup, not for making a round mold.
2. If there is no coffee wine, use 120 grams of black coffee + 30 grams of rum instead
3. You can also use the ready-made finger biscuits you bought
4. If you don’t have mascarpone, you can use whipped cream 50g + cream cheese 200g instead, of course the taste will be biased
5. If it is not this oven, then the baking mode is up and down, 170 degrees for 20 minutes
