Hefeng tiramisu

Hefeng tiramisu

Introduction:

"This soft body version and ventiramisu are made with homemade muskabon cheese. This is a good way to consume a lot of light cream. In the future, there will be a place for the extra light cream. It's a pity that everything is wasted. Friends who like baking like to hoard raw materials. From time to time, there will be overdue waste. So check the expiration date regularly to eliminate waste. "

Production steps:

Step 1: put 2 egg yolks in a bowl and add 30g sugar

Step 2: turn off hot water until white

Step 3: add 250 grams of mascarpone cheese and mix well

Step 4: 140 grams of light cream and 20 grams of fine sugar, beat until soft for 6 minutes, after foaming, mix with mascarpone paste.

Step 5: glue the finger biscuit with Matcha syrup evenly

Step 6: spread on the top of the bowl with a little cheese paste

Step 7: pour in half of the cheese paste, then spread the finger biscuit with syrup.

Step 8: pour in the cheese paste and smooth

Step 9: refrigerate overnight, remove and sprinkle with Matcha powder.

Materials required:

Egg yolk: 2

Fine granulated sugar: 20g

Muskabon cheese: 250g

Light cream: 140g

Finger biscuits: 6

Matcha powder: 6 g

Hot water: 50g

Rum: 12g

Note: the ingredient is homemade Matcha syrup. After mixing 25g sugar and 6G Matcha powder, add 50g hot water in small amount and stir. When the heat drops slightly, add 12 rum. Matcha powder in seasoning is used for decorative spray.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: milk flavor