Tiramisu

Tiramisu

Introduction:

Production steps:

Step 1: prepare the material according to the required amount, and soak the gelatine tablets in cold water for standby.

Step 2: beat the two yolks to milky white. Drain the pickled diced Geely and melt it. Then add the diced Geely into the egg yolk and stir well.

Step 3: heat 50ml water with sugar over a low heat to make sugar water. After the water boils, pour the egg yolk into the sugar water and continue to beat with the egg beater for 10-15 minutes to make the egg thick.

Step 4: beat muscapone smoothly with egg beater, add the cooled egg yolk paste and stir well.

Step 5: beat the light cream into wet foam, bend the sharp corners, and mix well with the egg yolk paste.

Step 6: put a layer of oil paper or butter on the bottom of the mold, put in finger biscuits with wine and sugar, and then pour in 1.5% egg liquid.

Step 7: spread a layer of finger biscuits, pour in the remaining cake liquid, and refrigerate the cake for 4 hours or overnight.

Materials required:

Light cream: 125g

Mascarpone: 125g

Fine granulated sugar: 50g

Water: 50ml

Egg yolk: 2

Cocoa powder: moderate

Gilding tablets: 2 tablets

Coffee wine: 10ml

Note: 1. When demoulding, you can use the blower to blow around the mold, and demould easily. 2. You can use oil paper or clean white paper to cut your favorite hollowed out pattern, put it on the surface of the cake, then sieve the cocoa powder, and finally gently remove the paper, you will have a beautiful pattern. 3. You can also wrap the biscuits around the cake with your fingers and decorate it with ribbon.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet