Learn from Jun to make top taste at home -- tiramisu

Learn from Jun to make top taste at home -- tiramisu

Introduction:

"It's been brewing for a long time. Never had the courage to try this so-called hottest dessert - tiramisu. The kind of top-level taste that used to be too high to be copied makes me feel daunted! This is an expensive western style dish that only a few high-end Western restaurants can serve in China, and only a few people can taste it. At least I still don't know how the top taste it is! Let me try it today! Because the first time I learned to spread powder, I got confused when I cut the pieces. Next time continue to work hard, come on! Now let's have a taste of the top class! A word is smooth but not greasy

Production steps:

Step 1: because I wasn't ready to take pictures, I took pictures together. These are the prepared materials. Coffee wine (coffee powder mixed with 40ml hot water instead of 15ml rum) gilding tablets should be soaked in cold water in advance.

Step 2: add sugar to water and bring to a boil.

Step 3: beat two yolks with a beater until thick.. Turn off the heat after boiling, stir with the egg beater, and pour the egg yolk into the sugar water slowly. Remember to play for 5-10 minutes. At this time, the temperature of yolk lake has dropped, which is close to the temperature of palm. (I forgot to take pictures here)

Step 4: take another bowl and fill it with mascarpone cheese

Step 5: beat the cheese smoothly with the egg beater, and mix the egg yolk paste prepared in step 3 with the cheese.

Step 6: soak gilding in cold water to soften, heat insulation water to melt. Cheng Yan Ji Ding solution. Pour the solution into the mascarpone cheese mixed in step 5.

Step 7: use a beater to beat 150ml of animal cream until soft foaming (just after the lines appear), add in mascarpone cheese paste and mix well.

Step 8: pour coffee and rum into a small bowl to make coffee wine. Take a finger biscuit and brush it in the coffee wine. Then spread it on the bottom of the cake mould.

Step 9: repeat the process until the bottom of the cake cone is covered with finger biscuits and half of the mascarpone cheese paste is poured in.

Step 10: continue to spread a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste, and pour in the remaining half of the mascarpone cheese paste. Put the cake mould in the refrigerator and refrigerate for 5-6 hours. After the cheese solidifies, demould and sprinkle with cocoa powder.

Materials required:

Mascarpone: 250 g

Animal light cream: 150ml

Water: 75ml

Granulated sugar: 75g

Egg yolk: 2

Espresso: 40ml

Rum: 15ml

Gilding tablets: 2 tablets

Cocoa powder: right amount

Finger biscuit: 1

Note: want to eat authentic taste. Muscapone cheese is absolutely indispensable. Remember that if you are not used to espresso friends can be appropriate dilution!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet