Tiramisu

Overview

Make yourself a birthday cake. Happy 34th birthday!

Tags

• baking
• children
• afternoon tea
• cocoa powder
• coffee wine
• egg yolk
• mascarpone
• sugar
• whipping cream
• finger biscuits
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Collection of materials. Forgot the eggs.

   

2. 2 Soak the gelatine sheets in cold water until soft.

   

3. 3 Beat the egg yolks with an electric whisk until they turn white in color and swell in volume.

   

4. 4 Add 50 grams of sugar to the milk and heat it in a microwave until it boils. The original recipe is to boil 75 grams of water and 90 grams of sugar. I thought it was too sweet so I changed the recipe. I didn't think it would be troublesome to boil it, so I heated it in the microwave.

   

5. 5 Slowly pour the sugar water into the egg yolks, beating with a whisk to cool down while pouring. The temperature dropped to around 30 or 40 degrees.

   

6. 6 Remove the mascarpone in advance and soften it, then beat it with a whisk until smooth.

   

7. 7 Mix the egg yolk liquid and muscat evenly.

   

8. 8 Heat the gelatine sheets with a little milk in the microwave until melted.

   

9. 9 Pour the gelatine solution into the mascarpone paste. Mix well.

   

10. 10 Beat the light cream with an electric mixer until half-past.

    

11. 11 Pour the mascarpone paste into the whipped cream and mix well. The mascarpone filling is ready.

    

12. 12 Spread finger biscuits on the bottom of a six-inch mold and brush with a layer of coffee wine.

    

13. 13 Pour in half of the mascarpone paste.

    

14. 14 Continue to put finger biscuits and brush with coffee wine.

    

15. 15 Pour all the mascarpone paste, smooth the surface, and refrigerate for more than four hours.

    

16. 16 Take out the refrigerated cake and use a hair dryer to blow it out of the mold and sift in cocoa powder.

    

17. 17 Just decorate a little.