Tiramisu in A Cup

Name: Tiramisu in A Cup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: (Mascarpone) 250g cream; 60g milk; 180g Light cream; 3 pcs yolk; 15g Masala; 60g Caster sugar; 30g Espresso; 30g cocoa powder; 1 package Finger biscuits

by Azalea Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Tiramisu is my favorite among the cakes. It is sweet but not greasy, melts in the mouth, and the light wine aroma is very intoxicating! I make tiramisu every once in a while to feast on! Since I learned how to bake, I almost never buy desserts in the store. I make all the desserts I want! The ingredients you use are good, and the taste is better than the desserts on the market!
My WeChat public account [Azalea Gourmet], after paying attention, you can view the gourmet recipes that I carefully edit for everyone every day, and you can lose your body and mind.

Ingredients

(Mascarpone) 250g Cream
60g Milk
180g Light Cream
3 pcs Yolk
15g Masala
60g Caster Sugar
30g Espresso
30g Cocoa Powder
1 package Finger Biscuits

Tiramisu in A Cup

1. Add milk and caster sugar to 3 egg yolks.

2. Beat with a whisk until foaming.

3. Put a large bowl in hot water, heat it over the water and keep whipping, so that the temperature of the egg liquid and milk mixture rises to about 80 degrees, and the egg yolk is whipped into a thick shape. Pay attention to the temperature not too high, too high temperature will cause the egg yolk to turn into egg drop soup.

4. After heating and whipping into a viscous shape, immediately remove the large bowl from the hot water and place it in a cold water basin to cool down, and beat while cooling down.

5. Prepare a large clean bowl and beat the mascarpone until fine

6. Pour the mascarpone into the cooled egg yolks and beat them until fully incorporated.

7. The stirred mixture will be thinner, and then put the mixed mascarpone egg yolk paste in the refrigerator for a while to become more viscous.

8. Beat the whipped cream with a whisk until it has a slight texture.

9. Pour the whipped cream into the mascarpone mixture and stir well

10. Marsala wine is added to espresso to make coffee wine.

11. Cut the finger biscuits into sections and dip them in the coffee wine, stick the coffee wine evenly, and then spread them on the bottom of the cup.

12. Pour into the half-height mascarpone cream paste that has been refrigerated and thicken, and then spread a layer of mascarpone finger biscuits dipped in coffee wine.

13. Then pour in the mascarpone cream paste, then seal the cup with plastic wrap, and keep it in the refrigerator for more than 6 hours or overnight. Sift some cocoa powder on top before eating it! If you like the taste of matcha, you can also sift the matcha powder.