Tiramisu

Tiramisu

Introduction:

"Tiramisu is the most fashionable dessert in major cafes, bakeries and Western restaurants at present. With its crisp and mellow taste and the adult flavor of cheese, coffee and wine, tiramisu has won the spotlight of cheese cake. Tiramisu's practice is that there are a lot of recipes spread on the Internet. After looking at them, he fumbled and made them. He didn't follow the original recipe completely. Fortunately, the result is good. Although I didn't use the legendary mascarpone, the taste is still much better than that of the egg room.... "

Production steps:

Step 1: first of all, let's look at the bottom of the cake: this side can also be made into finger cake.

Step 2: Ingredients: 150g eggs (three), 100g fine sugar, 130g low gluten flour, 20g cocoa powder. Place the egg yolk and white in a bowl. Weigh the sugar and flour and set aside.

Step 3: beat the egg yolk with half of the white sugar until the color becomes lighter and the volume becomes larger. Beat the egg yolk with lemon juice and the other half of the white sugar. Add half of the beaten protein into the egg yolk paste, and then sift in half of the mixed flour. Gently mix well,

Step 4: add the other half of the protein and the other half of the mixed powder, continue to stir evenly, and bake in the oven to make the cake bottom. If you want to make finger cakes, put the batter into a flower mounting bag, squeeze out the finger cakes and bake them on a tin foil covered baking pan. If you want to make the bottom of the cake, pour it directly into the mold.

Step 5: next is the method of cream cheese paste: raw materials: I used Anjia's 250 grams of cream cheese (or mascarpone), 200 grams of light cream, 3 yolks, 50-60 grams of sugar. In addition, the alternative method of coffee liqueur: 30 grams of original espresso, 30 grams of water, 15 grams of rum, 5 grams of sugar can be mixed.

Step 6: after thawing the cream cheese naturally, smooth it with an egg beater,

Step 7: heat the egg yolk with white sugar in water, beat the edge of the beater until the color is white and the volume becomes larger.

Step 8: pour the yolk paste into the cream cheese,

Step 9: heat with water, melt and stir for about 2 minutes, then cool.

Step 10: pour the light cream into the container and beat it to 60% or 70% of the fat. It can barely flow.

Step 11: mix the whipped cream with the cooled cream cheese paste.

Step 12: put down the cake bottom made by yourself at the bottom of the container and brush the coffee liqueur. (you can brush more, I prefer the moist taste)

Step 13: pour in a layer of cream cheese paste,

Step 14: lay another layer of cake bottom (if I don't have a complete one, I'll take the broken one and put it together).

Step 15: fill the cream cheese paste and refrigerate for more than 4-6 hours. Sprinkle cocoa powder and sugar powder before eating. I made six large glasses this time, and the other five were frozen in the refrigerator. When I eat, I can take them out in advance and warm them up.

Materials required:

Cake bottom: right amount

Cream cheese: 250g

Cream: 200g

Yolks: 3

Sugar: 20-60g

Coffee liqueur: moderate

Note: can't finish eating tiramisu can be frozen, take out before eating back to warm.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sweet