Tiramisu

Tiramisu

Overview

Tomorrow is Mother's Day, and I want to make a gift for her with my heart and share all my favorite foods with her. This is the tiramisu I made for my mom. In Italian, Tiramisu means "take me away, pull me up and feel happy, like I'm in a fairyland."

Tags

Ingredients

Steps

  1. A recipe link for 8-inch chocolate chiffon cake: finger biscuit recipe: 2 eggs, 40 grams of fine sugar, 40 grams of low-gluten flour, 50 grams of finger biscuits. Method: Put the egg whites in a water-free and oil-free basin, use an electric egg beater to add the fine sugar in three batches and beat until dry peaks (lift the whisk head to have upright sharp corners).

    Tiramisu step 1

  2. Pour the egg yolk into the corner of the egg white basin and mix the egg white evenly (be careful to move lightly to avoid defoaming)

    Tiramisu step 2

  3. Add the sifted flour into the egg whites in portions and mix evenly.

    Tiramisu step 3

  4. Use a piping bag to cut a 1cm opening and pipe out an 8 to 10cm long cake base.

    Tiramisu step 4

  5. Preheat the oven to 190 degrees for upper heat and 150 degrees for lower heat, about 10 minutes. (Adjust according to your own oven). After the biscuits are baked, take them out and let them cool

    Tiramisu step 5

  6. Cake batter ingredients: 150 grams of chocolate, 150 grams of milk, 15 grams of sugar, 3 egg yolks, 15 grams of gelatine flakes, 150 grams of cream, 5 grams of rum. Cake batter preparation: Prepare the cake batter ingredients in advance, and dissolve the chocolate in water

    Tiramisu step 6

  7. Heat the milk, sugar and egg yolks over water until the sugar dissolves, then add soft soaked gelatine sheets.

    Tiramisu step 7

  8. Beat the light cream with an electric mixer until 50% fluffy. It’s okay if lines appear.

    Tiramisu step 8

  9. Add the whipped cream to the chocolate batter and mix evenly. Add the rum and mix well.

    Tiramisu step 9

  10. Cake assembly: 8-inch chocolate chiffon cake, cut into 3 slices and set aside

    Tiramisu step 10

  11. Place an 8-inch heart-shaped embryo into the removable bottom mold.

    Tiramisu step 11

  12. Pour in half of the cake batter and place a 6-inch heart-shaped pan.

    Tiramisu step 12

  13. Pour in all the remaining cake batter and refrigerate for 3 hours.

    Tiramisu step 13

  14. After unmoulding, sprinkle cocoa powder on the surface.

    Tiramisu step 14

  15. Place the impression and dust with moisture-proof powdered sugar.

    Tiramisu step 15

  16. Place ladyfingers around the edges of the cake.

    Tiramisu step 16

  17. Finally, put on the straps

    Tiramisu step 17