Cup tiramisu

Add milk and caster sugar to 3 egg yolks.

Beat with a whisk until frothy.

Place a large bowl in hot water, heat it over water and stir continuously until the temperature of the egg and milk mixture rises to about 80 degrees, and beat the egg yolks into a thick consistency. Be careful not to make the temperature too high, as too high a temperature will cause the egg yolks to turn into egg drop soup.

After the water is continuously heated and whipped into a viscous consistency, immediately take the large bowl out of the hot water and place it in a cold water basin to cool down, and beat while cooling.

Prepare a large clean bowl and beat the mascarpone until smooth.

Pour mascarpone into the cooled egg yolks and beat evenly until completely combined.

The stirred mixture will be thinner, and then put the mixed mascarpone egg yolk paste in the refrigerator for a while to become thicker.

Beat the light cream with a whisk until slightly textured.

Pour the whipped cream into the mascarpone mixture and stir evenly.

Add Marsala wine to espresso to make coffee wine

Cut the finger biscuits into sections, dip them in the coffee wine, evenly coat them with the coffee wine, and then spread them on the bottom of the cup.

Pour half the height of the cup into the mascarpone cream that has thickened after refrigeration, and then spread a layer of mascarpone finger biscuits dipped in coffee liquor.

Pour in the mascarpone cream paste, then seal the mouth of the cup with plastic wrap and place it in the refrigerator for more than 6 hours or overnight. Just sift some cocoa powder on top before eating! If you like the taste of matcha, you can also sift in matcha powder.

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