French tiramisu

French tiramisu

Introduction:

"But every year, I'm tired of eating desserts... This year, we tried a new formula, referring to the French dessert formula, which is quite different from the previous two years, and the taste is also excellent ~ materials: cheese paste: 2 eggs (about 110g peeled), 15g fine granulated sugar, 15ml Bailey liqueur, 150g muscapone cheese, 80g light cream, 15g fine granulated sugar (protein cream), Coffee Syrup: 5.4G pure coffee powder, 70ml boiling water, 20ml coffee wine, etc Sweet wine 20ml another: finger biscuits appropriate, decorative cocoa powder appropriate, sugar powder appropriate

Production steps:

Step 1: pour the pure coffee powder into the measuring cup

Step 2: pour in 70ml boiling water, mix well and let cool

Step 3: pour in 20ml Bailey liqueur

Step 4: pour in 20ml coffee wine

Step 5: mix well and set aside

Step 6: separate the yolk and pour in 15g sugar

Step 7: beat evenly

Step 8: pour in 15ml Bailey liqueur

Step 9: mix well

Step 10: heat with water and stir until thick

Step 11: continue to stir after taking out to make it cool and become more viscous

Step 12: take mascarpone cheese softened at room temperature

Step 13: stir until smooth

Step 14: pour in the yolk paste

Step 15: mix well

Step 16: pour light cream into another bowl

Step 17: beat with ice water to 8, which is equivalent to the consistency of cheese paste

Step 18: pour the whipped cream into the cheese paste

Step 19: mix well

Step 20: add 15g fine sugar into the protein in several times, and beat to the wet foaming state

Step 21: add the cheese paste in batches

Step 22: mix well the tiramisu cheese paste

Step 23: take a container and pour a little tiramisu cheese paste into the bottom

Step 24: dip a finger biscuit with coffee syrup

Step 25: cut the appropriate length of the cheese paste into the cup

Step 26: cover the biscuit with a layer of cheese paste, and then place a layer of finger biscuit dipped with coffee syrup

Step 27: continue to fill the glass with cheese paste

Step 28: shake the soft cloth a few times to make the surface smooth, refrigerate overnight, and decorate with cocoa powder and sugar powder before eating

Materials required:

Eggs: 2

Fine granulated sugar: 15g

Bailey liqueur: 15ml

Mascarpone cheese: 150g

Light cream: 80g

Fine granulated sugar (egg white cream): 15g

Pure coffee powder: 5.4G

Boiling water: 70ml

Coffee wine: 20ml

Finger biscuit: right amount

Cocoa powder: moderate

Sugar powder: right amount

Note: 1. The formula used this time, even the protein is added together. Of course, the protein is raw, but I think I've eaten the protein cream biscuit before, and it's OK, so I used the protein according to the original formula. After eating, I didn't feel any different, and I didn't feel uncomfortable. But if you mind, I think it's OK not to add the protein cream. ~ 2 The yolk has been scalded in the process of water insulation and heating. I also think it's OK to eat it. If you mind, don't try this formula... After that, I will try another formula, which is relatively more reassuring... 3. To make tiramisu, it's best to use mascarpone cheese, which makes the taste authentic. If not, it's OK to use ordinary cream cheese, but the flavor will be worse... 4. The coffee wine and Bailey liqueur used here are purchased online. If not, they can be replaced by white rum, but the flavor will be much worse. In addition, if you use white rum, you can halve the amount of wine... 5. The coffee powder I use is Nestle's alcohol coffee powder, 1.8g a bag, here is the amount of 3 bags; 6. Because I use ready-made finger biscuits here, this biscuit itself is very sweet, so the prepared tiramisu tastes very sweet, so it is recommended not to do more; 7. Put it in the refrigerator after it is done, and it is best to eat it in a day;

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: sweet