Tiramisu cup

Overview

Tiramisu is a dessert that I have wanted to try for a long time, but I have always been scared away by the complicated steps. In the end, a foodie heart conquers everything. For me, nothing matters for good food.

Tags

• baking
• cake flour
• cocoa powder
• coffee wine
• egg yolk
• mascarpone
• rum
• sugar
• vanilla powder
• whipping cream
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Separate egg whites and yolks. Beat the egg yolks with 20 grams of sugar. Beat until the sugar melts and the egg yolk becomes lighter in color and swells in volume.

   

2. 2 Add a few drops of white vinegar to the egg whites and beat at low speed. When foaming, add 20 grams of sugar in batches and beat until dry peaks form.

   

3. 3 Whipped egg whites.

   

4. 4 Put half of the egg white into the egg yolk, add half of the sifted cake flour and vanilla powder, mix well.

   

5. 5 Pour the mixture into the remaining egg white bowl and add all the remaining cake flour.

   

6. 6 Cut into a batter without dry powder.

   

7. 7 Put the batter into a piping bag and cut a small slit in the top of the piping bag.

   

8. 8 Pipe into finger shapes on a baking sheet lined with parchment paper. I also made a round shape. Preheat the oven to 180 degrees for 15 minutes on the middle and upper racks. The biscuits will be golden brown on the surface and crispy in texture. The biscuits are soft when freshly baked and become crispy when cooled.

   

9. 9 After the cookies are done, start making the tiramisu. Two egg yolks, 10 grams of rum and 30 grams of sugar are put into a bowl.

   

10. 10 Beat well with a hand mixer. Pour in 25 grams of milk.

    

11. 11 Place the bowl in hot water at about 40 degrees and stir continuously. Beat until the sugar in the egg yolk melts and the egg yolk becomes lighter in color and turns into a thick milky foam.

    

12. 12 Then place the bowl in a basin of cold water, cover with water and continue beating until the temperature cools down, and finally becomes thicker.

    

13. 13 Remove the mascarpone to room temperature ahead of time to soften. Pour into a large bowl.

    

14. 14 Beat with an electric mixer until smooth.

    

15. 15 Pour the egg yolks into the cheese, mix well and refrigerate.

    

16. 16 Whip the light cream and 20 grams of sugar until texture appears.

    

17. 17 Pour the cheese and egg yolk paste into the whipped cream and mix well to form a mascarpone paste.

    

18. 18 Prepare coffee wine

    

19. 19 Prepare a cup and pour in appropriate amount of mascarpone paste.

    

20. 20 Continue to put the finger biscuits dipped in coffee wine, and then fill them with mascarpone paste. Smooth the surface.

    

21. 21 Chill overnight in the refrigerator. When eating, sift cocoa powder and powdered sugar for decoration.