Dessert | Tiramisu [Exclusive]

Overview

In Italian, Tiramisu means "take me away" and "remember me". As a result, tiramisu became synonymous with love and affection. The sweet and bitter taste is connected with the complex, sensitive and sweet and sad feeling in love. This is probably the reason why tiramisu is so popular~😊 The thick aroma of cheese and fresh cream, the softness of finger biscuits, the mellowness of coffee, the dryness of cocoa powder, the sweetness of rum, sweetness like a lover's murmur. Multiple layers of flavors are intertwined here, creating an intricate experience of senses and perceptions! ! [Everyone is welcome to follow my WeChat public account - Baby Bear’s Food Diary, and let my delicious food warm your heart and stomach❤️ (Scan the QR code, see the end of the article~)]

Tags

• afternoon tea
• cocoa powder
• coffee wine
• egg yolk
• mascarpone cheese
• whipping cream
• fine sugar
• finger biscuits
• gelatine powder
• water

Ingredients

Steps

1. 1 Required equipment (see picture on the left)

   

2. 2 Beat the egg yolks with a whisk until thick and white.

   

3. 3 Boil water and caster sugar until it boils.

   

4. 4 Turn off the heat after the sugar water boils. While beating with a whisk, slowly pour in the egg yolks beaten in step 1. After the egg yolk liquid is poured in, continue to beat with a whisk until the temperature of the egg yolk paste drops to close to the temperature of the palm of your hand. Place the cooled egg yolk paste in a large bowl and set aside.

   

5. 5 Take another bowl and add mascarpone cheese. Beat the cheese with a whisk until smooth.

   

6. 6 Mix the beaten mascarpone cheese and egg yolk batter until evenly mixed.

   

7. 7 Soak the gelatine powder until soft (this step can be prepared at the beginning), add hot water and mix into a gelatine solution. Pour the gelatine solution into the mascarpone cheese paste mixed in step 5 and mix well.

   

8. 8 Use a whisk to whip the light cream until soft peaks (textures just appear). Add to the mascarpone cheese mixture and mix well.

   

9. 9 Mix Italian espresso and rum in proportion to make coffee liquor.

   

10. 10 Take a piece of finger biscuit and quickly dip it in the coffee wine so that the finger biscuit is covered with coffee wine.

    

11. 11 Wrap the bottom of the cake tin with tin foil. Put the finger cakes dipped in coffee wine into the bottom of the cake mold until the finger cakes cover the entire bottom. And pour half of the mascarpone cheese paste.

    

12. 12 Spread another layer of finger biscuits dipped in coffee wine on top of the mascarpone cheese paste, and pour in the remaining half of the mascarpone cheese paste. Place the cake in the refrigerator and chill for five to six hours.

    

13. 13 After the cheese paste has solidified, sprinkle an appropriate amount of cocoa powder on the surface, remove it from the mold, and decorate it with powdered sugar~✌🏻

    

14. 14 Finished product display

    

15. 15 Welcome everyone to follow my WeChat official account, just scan the QR code on the left ~ Baby Bear’s food diary, let my food warm your heart and stomach ❤️