Tiramisu-one for You and One for Me

Tiramisu-one for You and One for Me

1. Espresso is served in a wide-mouthed bowl, and the mascarpone cheese is softened at room temperature.

2. Put a tablespoon of sugar, a tablespoon of brandy and two teaspoons of vanilla extract in the espresso, stir well and let cool

3. Separate the yolks and egg whites of the three eggs, add a large spoonful of brandy and three large spoons of sugar to the yolks, heat them over a small fire and stir.

4. When heating, it needs to continue stirring, about 5 minutes, until the white volume of the egg yolk becomes twice the original volume, and the heat is removed

5. Add mascarpone cheese, stir well, then set aside to cool

6. Beat the three egg whites until small peaks appear

7. When the egg yolk-mascarpone mixture is completely cooled, use a plastic spatula to take out half of the egg white and slowly mix with it, and then mix the other half, and the tiramisu filling is ready

8. The following is the combination part of tiramisu, quickly dip the front and back of the finger cake into the coffee, and arrange it at the bottom of the container

9. Covered with a layer of filling

10. Sprinkle with cocoa powder

11. Put another layer of finger pie dipped in coffee, and then cover with a layer of filling. Cover with plastic wrap and refrigerate for at least 6 hours

12. Just sprinkle a layer of cocoa powder before starting

Tips:

1. If you don’t like raw egg whites, you can use fresh cream instead, just whet 175ml of fresh cream and mix well with the egg yolk-mascarpone mixture.
2. In addition to brandy, rum or coffee wine can also be used. Or without