Cup shaped tiramisu

Cup shaped tiramisu

Introduction:

"Tiramisu, as the representative of Italian desserts, is gorgeous in appearance and charming in posture. It is the fashionable desserts popular in coffee shops, bakery stores and Western restaurants. This dessert has been popular since the mid-1980s. Nowadays, it is possible to serve this dessert in all kinds of high-end restaurants around the world, rather than in Italian restaurants. Its most innovative formula is coffee flavored cheese milk and egg liquid, which is also absorbed by cake, pudding and other forms of hot and cold desserts. It combines the bitterness of espresso, the moistening of egg and sugar, the mellow of sweet wine, the fragrance of chocolate, the density of finger biscuits, the thick fragrance of cheese and fresh cream, and the dryness of cocoa powder. With less than ten materials, the "sweet" and all kinds of intricate experiences that sweet can evoke are mixed to the extreme. It's not just delicious, it's a symbol of love and happiness. "

Production steps:

Step 1: [method of egg yolk paste] add sugar powder to egg yolk liquid and stir it in hot water. The temperature should be controlled at about 60 degrees. Otherwise, the egg liquid will become mature until the color of egg liquid becomes light and thick and smooth.

Step 2: [cheese paste method] stir muscapone cheese in warm water, add lemon juice, and stir to form a uniform paste.

Step 3: [cheese paste method] whisk the light cream with ice water and sugar powder until the light cream is slightly flowing.

Step 4: [cheese paste method] pour the egg yolk paste into the cheese paste and stir evenly.

Step 5: [cheese paste method] pour into the whipped cream paste, stir well, set aside.

Step 6: pour coffee wine into the container and soak finger biscuits in coffee wine.

Step 7: spread the soaked finger biscuit on the bottom of the container. Pour in half of the cheese mixture, then spread the middle layer of finger biscuits.

Step 8: pour in the remaining cheese paste, smooth the mouth of the cup, sprinkle with decorative cocoa powder and sugar powder, put them in the refrigerator, and serve after 3 hours.

Materials required:

Egg yolk: 2

Powdered sugar: 30g

Mascarpone: 250g

Lemon juice: 5 ml

Nestle cream: 250ml

Finger biscuits: 2 packets

Coffee wine: 50 ml

Notes: 1. Muscapone cheese is specially used for making tiramisu, which is not easy to buy on the market at present. If it is inconvenient to buy, you can use cream cheese milk and a little lemon juice instead. 2. The cup-shaped tiramisu doesn't need to solidify, so it can be eaten directly with a spoon. If it is changed to cake shaped tiramisu, it needs to add gilding pieces to achieve the effect of demoulding and solidifying, and finger cake can be used to replace the cake body. 3. The dosage of sugar powder in this formula is moderate. If you like sweet food, you can add the Sugar formula in cheese paste to about 50g.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet