A sign of love——[Tiramisu]

Overview

How to cook A sign of love——[Tiramisu] at home

Tags

• baking
• children
• afternoon tea
• animal whipping cream
• egg yolk
• italian espresso
• mascarpone cheese
• moisture-proof cocoa powder
• rum
• fine sugar
• finger biscuits
• gelatin tablets
• water

Ingredients

Steps

1. 1 Beat the egg yolks with a whisk until thick.

   

2. 2 Pour water and fine sugar into a pot and heat to form sugar water until boiling.

   

3. 3 After the sugar water boils, turn off the heat and slowly pour in the egg yolks beaten in step 5 while beating with a whisk.

   

4. 4 After the egg yolks are poured in, continue beating with a whisk for about 5-10 minutes to allow the temperature to drop. Pour the cooled egg yolk batter into a large bowl and set aside.

   

5. 5 Take another bowl, add mascarpone cheese, and beat with a whisk until smooth.

   

6. 6 Cut the gelatine slices into small pieces, soak them in cold water until soft (this step can be prepared at the beginning), drain the water, and heat over water until the gelatine slices melt to form a gelatine solution. Pour the gelatine solution into the mascarpone cheese paste mixed in step 8 and mix well.

   

7. 7 Add the cooled egg yolk mixture and mix evenly with a whisk.

   

8. 8 Use a whisk to whip the animal-based whipping cream until soft peaks (textures just appear),

   

9. 9 Pour the mascarpone cheese paste into the whipped cream and beat evenly;

   

10. 10 Spread the baked biscuit base into the bottom layer of the mold (you can cut the biscuit base according to the size of the mold base in advance);

    

11. 11 Mix Italian espresso and rum into coffee liquor, and use a brush dipped in coffee liquor to brush the biscuit bottom (brush several times to allow the liquor to soak into the biscuit layer as much as possible)

    

12. 12 Put the mixed cheese cream paste into a piping bag and pipe a layer of cheese cream paste on it. Take a piece of finger biscuit and quickly dip it in the coffee wine so that the finger biscuit is covered with coffee wine. Then spread finger biscuits on the cheese batter;

    

13. 13 Repeat this process until the ladyfingers are covered. Squeeze the remaining mascarpone cheese paste onto the biscuit layer and smooth it out with a spatula. Place in the freezer compartment of the refrigerator and refrigerate for five to six hours or overnight. After the cheese paste has solidified, remove from the mold and sprinkle cocoa powder on the surface.