1. The main material in the material is the batter material; B is the meringue material; C is the mousse material
2. Mix low-gluten flour, cornflour, and cocoa powder, sift and set aside
3. Mix water + oil + sugar together and stir well
4. Add the sieved powder, stir into a batter, then add the egg yolk and stir evenly
5. Add white sugar to the egg whites, use an electric whisk for the lemon juice, beat until it is wet and foamy, and then pull out the bends and sharp corners.
6. Mix half of the meringue with the batter and mix well
7. Then add the mixed batter to the other half of the meringue and mix well.
8. Wrap the bottom of the 6-inch square mold with tin foil, pour the mixed batter into the mold, put it into the preheated oven and bake, heat up to 150 degrees, lower the heat to 120 degrees, and bake for 35 minutes
9. Let the baked cake cool naturally, and cut the cake into three slices for later use
10. Heat the milk in water, add gelatine flakes soaked in ice water and stir until completely melted
11. Add the tiramisu powder to the milk and mix well, then add Cointreau, mix well, and let cool
12. After the milk is cold, add the whipped cream, stir well, and mix into a tiramisu mousse paste
13. Put a slice of cake into a square mold, pour one-third of the mousse paste and smooth it with a spatula, then put a slice of cake, and then add the mousse paste to flatten (a total of three layers)
14. Put the prepared tiramisu in the refrigerator for 1~3 hours. Sift the cocoa powder on the frozen mousse, then slice it and decorate with strawberries.
Tips:1. Gelatine tablets should be soaked in ice water beforehand;
2. When making the mousse liquid, wait for the milk to cool before adding the cream to stir, otherwise the cream will melt when preheated;
3. Don't beat the cream too old, just 6 layers of cooked, otherwise the taste will not be good;
4. The finished mousse should have a better taste after being put in the refrigerator.
