【Tiramisu】~~Long-worded version

Overview

I have always thought that tiramisu is a romantic word, a bit like Jerusalem. When it is rolled around on the tip of the tongue, it is tinged with sweetness~~ It turns out that sweetness is too sweet, and the making process is not very beautiful, and it is a bit messy. If your logic is not as good as mine, please save it. I hope it can save you some time and increase your chance of success. I made it four times in ten days, not counting the first trial, and the success rate was 100%. My sisters said it tasted better than the ones sold, and the customers who tried it in the store thought I bought it~~ they were so proud that they snickered...

Tags

• baking
• chiffon cake noodles
• cocoa powder
• coffee wine
• egg yolk
• mascarpone cheese
• rum
• sugar
• whipping cream
• black coffee powder

Ingredients

Steps

1. 1 ☘Please be familiar with the whole process and go through it in your mind N times. 🍀Please make the cake embryo first, it is best to make tiramisu the next day. I'm tired of washing pots and dishes. It's too much work. Therefore, you need to have enough stainless steel bowls, 55555... I only have one water-proof heating bowl, and only one small pot for the desktop egg beater. I have to brush and dry it all the time. My kitchen paper is so distressing.

   

2. 2 Please cut the cake base into the shape you want, one centimeter smaller than the edge of your container. Be careful to remove the residue. Prepare 2 pieces of the same size for each container, about 1 cm thick.

   

3. 3 Prepare the black coffee liquid in advance. I use G7 black coffee, 2g per bag, and use the divider at the end. (Actually, I’ve been thinking that if it’s both sugar water and black coffee, wouldn’t it be over if I just put G7’s T1 on it? The problem is, it’s said that the most traditional way is to mix it up.)

   

4. 4 pieces of gelatine, about 🔟g, soak in cold water and keep in the refrigerator for later use. (The old-fashioned method is not to use it. I am stupid and can’t remove it from the mold. Of course, if you eat it directly in the container, I personally think it can be omitted. With the ratio of cheese and cream in this recipe, it will not be a problem to solidify)

   

5. 5 Divide three eggs, add 30g sugar to the egg yolks, and beat until white and thick. If you want to speed up or the room temperature is low, you can beat it with hot water.

   

6. 6 Heat 50 grams of sugar water until boiling, add 1/2 of the egg liquid, and set aside 1/2.

   

7. 7 Heat the gelatine sheets over water until melted, add rum, stir well, and add the egg mixture.

   

8. 8 Beat the mascarpone cheese until it is smooth and can be easily scooped up with a shovel. Do not beat for a long time to avoid diluting the cheese. Add the coffee wine and mix well, then add the egg mixture.

   

9. 9 Whip the light cream until it is 5 centimeters long, then add the egg liquid and mix well. At this point, the cheese paste is completed.

   

10. 10 Brush a piece of cake with sugar water and coffee liquid evenly on the upward side, place it at the bottom of the container, and spread a layer of cheese paste. Brush the other piece of cake with sugar water and coffee liquid on both sides, spread it on, then spread a layer of cheese paste and smooth it out.

    

11. 11 Leave a side of the container, sprinkle with cocoa powder before eating, and place in the refrigerator for 12 hours.

    

12. 12 Use a small sieve to sift an appropriate amount of original cocoa powder

    

13. 13 When removing the mould, you don't have to worry if you have a mousse ring. I don't have one. This is a 6-inch removable bottom mold. It's easy to smoke the bottom with steam.

    

14. 14 Cut it and wipe the knife clean

    

15. 15 Very good, hehe

    

16. 16 Cellophane edge sealing

    

17. 17 Sealed individually

    

18. 18 A small shovel is easy to use, so it’s best to have one.

    

19. 19 Neat and perfect.

    

20. 20 I wish everyone success~