Tiramisu in A Cup

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 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.

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