Tiramisu

Overview

After making red velvet cheese yesterday, I still have half a box of mascarpone left because it’s not easy to store, so today I’m going to make tiramisu out of the leftover mascarpone. I also have the trimmings cut from yesterday’s cake embryo. I can even save finger biscuits. Where can I find a man who knows how to live like this?

Tags

• dessert
• afternoon tea
• cocoa powder
• coffee wine
• espresso
• finger cake
• mascarpone
• soft white sugar
• whipping cream
• gelatin tablets
• water

Ingredients

Steps

1. 1 Dissolve sugar into water and heat to 120℃

   

2. 2 Whipped egg whites

   

3. 3 Pour 120℃ sugar water into the whipped egg whites and continue whipping them to make Italian meringue

   

4. 4 Add mascarpone and mix well

   

5. 5 Whipped cream

   

6. 6 Add the whipped cream to the mascarpone mixed before

   

7. 7 Add the coffee wine to the soaked gelatine sheets, melt it, and add it to the previous mixture and stir evenly (I found that I didn’t have coffee wine at home, so I mixed some coffee liquid with rum and made it work)

   

8. 8 Dip the cake base into the coffee solution and put it into the bottom of the cup (I don’t have finger cakes and I’m too lazy to buy them. I just happened to have some trimmings from the cake base that I cut when I was making the red velvet cake yesterday😏)

   

9. 9 Pour the mixed cheese into the pan and smooth it out (it will look better if the cup is not full or it is flat when it is full) and put it in the refrigerator for 6 hours

   

10. 10 After refrigerating, sprinkle with cocoa powder