Tiramisum Mousse
1.
Soak the gelatine slices in cold water first
2.
Pour the egg yolks into an egg-beating bowl and beat evenly until the color is slightly lighter
3.
Mix the caster sugar and water and heat to a boil
4.
Pour the boiled sugar water into the egg yolk liquid and continue to beat until the temperature of the egg yolk paste has dropped and is close to the temperature of the palm of your hand
5.
Mix the egg yolk paste with the smooth mascarpone and stir well
6.
The soaked gelatin tablets are drained and heated over a small fire until completely melted.
7.
Pour the gelatin liquid into the mixed mascarpone and egg yolk paste
8.
Beat the whipped cream to six and distribute, and the lines will appear
9.
Mix the whipped cream and the mascarpone egg yolk paste with gelatin.
10.
Quickly dip the finger biscuits into the coffee wine and evenly spread them into the bottom of the square mousse ring wrapped in tin foil
11.
Pour the egg yolk paste over the finger biscuits, (because the mousse circle is relatively small), you can operate according to the size of your actual mold. Repeat the above action again, spread the finger biscuits dipped in coffee wine
12.
Finally, pour the egg yolk paste again and fill the mold. Smooth the surface with a spatula, put it in the refrigerator for 5-6 hours, or overnight
13.
After the refrigerated tiramisu is demoulded, sift into the cocoa powder
Tips:
Precautions:
1. When using a square mousse ring, the bottom must be wrapped with 2-3 layers of tin foil, because the mousse ring does not have a bottom. When we put it in the refrigerator, it’s best to use a flat bottom under the cake because the tin foil may not be able to hold the weight of the cake.
2. When unmolding, wrap around the cake mold with a hot towel, cover it, and let the cheese paste sticking to the cake mold melt a little, and it will be easy to unmold.
3. It is best to sprinkle cocoa powder before eating to prevent the cocoa powder from getting damp. In addition to sprinkling cocoa powder on the surface, you can also use powdered sugar to sprinkle writing or patterns.
4. Tiramisu needs to be kept refrigerated and consumed as soon as possible. If you want to extend the shelf life, you can put it in the frozen layer and freeze it. Before eating, transfer to the refrigerated layer in advance and wait for it to thaw naturally before eating.
