Tiramisum Mousse

Name: Tiramisum Mousse
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 25g water; 37g Low-gluten flour; 8g cocoa powder; 2 pcs yolk; 2 pcs Egg white; 100g milk; 150g (after being sent, put in the refrigerator for later use) Light cream; 1 slice (soaked in ice water and set aside) Gillian; 25g Salad oil; 15g Sugar a; 30g Sugar b; 5～6 drops Lemon juice; 5g Cointreau; 10g Cornflour; 30g Tiramisu Powder

by Moe City Food

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Anyone who loves sweets will not be unfamiliar with the name Tiramisu. This Italian-originated dessert is as if magic has been applied. The flavors of various materials are seamlessly intertwined, giving people an intricate and indescribable taste experience. In Italian, "Tria" means "lift, pull", "mi" means "I", and "su" means "upward". Together it means "pull me up", and another explanation is "take me away" and "remember me" and "want to come back". There are several versions of the origin of tiramisu, and there are many beautiful love stories. And a master who graduated from the Le Cordon Bleu Culinary Institute in France said that tiramisu actually means "bring me home". In Italy, it is a favorite dessert for mothers. It is not about love, but about letting their children go home. Since its inception, Tiramisu has taken the world by storm with its rich taste and touching legend, just like a shining jewel in the crown of gourmet food.

Tiramisum Mousse

1. Mix water, salad oil, and sugar (15g) and stir well.

2. Mix low-gluten flour, cornstarch, and cocoa powder, sift and add, gently stir in one direction to form a batter, then add egg yolk and mix well.

3. Add sugar (30g) and lemon juice to the egg whites, then beat them with an electric whisk until they become foamy.

4. Take half of the meringue and mix it with the batter from step 2, and mix well. Then pour the mixed batter into the remaining meringue and stir evenly.

5. Wrap the bottom of the six-inch square mold with tin foil, and pour the mixed batter into the mold.

6. Put it in a preheated oven and bake it, heat up to 150 degrees, lower the heat to 120 degrees, 35 minutes later. Cut the baked cake into two slices after cooling.

7. Heat the milk in water, add the gelatin flakes soaked in ice water beforehand, stir until it is completely melted, and then remove from the heat.

8. Add the tiramisu powder to the milk and mix well, then add Cointreau and mix well.

9. After the milk cools, add the whipped cream, stir evenly, and mix into a tiramisu mousse paste.

10. Put a slice of cake into a square mold, pour one-third of the tiramisu mousse paste and use a spatula to smooth it, then put a slice of cake, and then add the tiramisu mousse paste to smooth it. Then put a slice of cake.

11. Put it in the refrigerator for 1 to 3 hours.

12. Sift the cocoa powder on the frozen mousse noodles and remove the mold to eat.

Tips:
1. It is best to put the cocoa powder before eating, otherwise the cocoa powder is easy to get damp.
2. Tiramisu needs to be kept refrigerated and eaten as soon as possible.