[tomato formula] tiramis for Valentine's Day

[tomato formula] tiramis for Valentine's Day

Introduction:

"Valentine's Day is coming. Besides chocolate and flowers, desserts can also make you feel the taste of love. No matter it's delicate and gorgeous appearance, delicious and sweet taste, or soft and tender taste, all of them exude the warmth and romance that love brings us. If you don't know how to express your feelings, you can make a tiramisu for TA. You don't need any narration and notes. People who have loved will understand. "

Production steps:

Step 1: soak the gelatine tablets in cold water.

Step 2: pour the egg yolk into the beating basin and stir evenly until the color turns light.

Step 3: mix the sugar and water and heat until boiling.

Step 4: pour the boiled sugar water into the egg yolk liquid and continue to beat until the temperature of the egg yolk paste drops and is close to that of the palm.

Step 5: mix the egg yolk paste with smooth mascarpone and stir well.

Step 6: soak the soft gelatin slices, drain the water, and heat them over low heat until they melt completely.

Step 7: pour gilding liquid into the mixture of mascarpone and egg yolk paste.

Step 8: beat the cream to six, and the lines appear.

Step 9: mix the whipped cream and mascarpone egg yolk paste with gilding.

Step 10: quickly dip the finger biscuit into the coffee wine and evenly spread it into the bottom of the square mousse ring wrapped with tin foil.

Step 11: pour the egg yolk paste into the biscuit (because the mousse ring is small) according to the actual mold size. Repeat the above action again and spread the finger biscuit dipped in coffee wine.

Step 12: finally, pour in the egg yolk paste again and fill the mold. Smooth the surface with a scraper and refrigerate for 5-6 hours or overnight.

Step 13: demould the refrigerated tiramisu and sift in the cocoa powder.

Materials required:

Mascarpone: 250g

Cream: 150ml

Water: 75g

Fine granulated sugar: 75g

Egg yolk: 2

Coffee wine: 50ml

Gilding tablets: 2 tablets

Finger biscuit: right amount

Cocoa powder: moderate

Sugar powder: right amount

Note: Note: 1, when using the square mousse ring, the bottom must be wrapped with 2-3 layers of tin foil, because the mousse ring has no bottom. When we put it in the refrigerator, we'd better use a flat mat at the bottom of the cake, because the tin foil may not be able to hold the weight of the cake. 2. When demoulding, wrap a hot towel around the cake mold, cover it, and let the cheese paste sticking to the cake mold melt slightly, so it's easy to demould. 3. It's better to sprinkle cocoa powder before eating to prevent the cocoa powder from getting damp. In addition to cocoa powder, sugar powder can also be used to sprinkle handwriting or patterns on the surface. 4. Tiramisu needs to be refrigerated and consumed as soon as possible. If you want to extend the shelf life, you can put it on the frozen layer to freeze. Before eating, it should be transferred to the cold storage layer in advance, and then eaten after natural thawing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet