Tiramisu (soft Version)

Tiramisu (soft Version)

1. Put the egg yolk, confectioner's sugar, fresh milk, and rum into a stainless steel basin, and beat evenly with a whisk.

2. Sit in the pot in hot water, heat it over the water and whipping constantly, whipping the egg yolks into a thick milk foam. Note that the temperature should not be too high to prevent the egg yolk from forming particles.

3. Place the heated egg yolk in a basin of cold water and continue to beat until it cools. The cooled egg yolk will become thick.

4. Whip the mascarpone cheese in another stainless steel bowl with an electric whisk until it becomes smooth.

5. Pour the egg yolk froth that has been mixed in advance into the cheese, and keep stirring with a whisk while pouring.

6. The cheese paste after mixing may be thinner, so put it in the refrigerator.

7. Pour the animal whipped cream into the basin, and use an electric whisk to beat until it can maintain the texture.

8. Stir the whipped cream into the cheese paste.

9. After mixing thoroughly, the mascarpone filling is ready.

10. Brew 30 grams of instant coffee in advance. After the coffee cools, pour in the rum and mix it evenly to become coffee wine.

11. Break the finger biscuits into a suitable size, dip them in the coffee wine, make the finger biscuits full of coffee wine, and then spread them on the bottom of the prepared cup.

12. Pour the mascarpone filling into the cup to 1/2 height.

13. Spread another layer of finger biscuits dipped in coffee wine.

14. Then pour the mascarpone filling until the cup is full. After smoothing the surface, put it in the refrigerator for 4 hours.

15. When eating, take it out of the refrigerator and sift a layer of cocoa powder on the surface.

Tips:

Mascarpone cheese, masala wine, and finger biscuits are generally considered to be the three essential ingredients for authentic tiramisu. Because masala is more difficult to buy, I use rum instead of masala.