Tiramisu

Overview

Valentine's Day is coming, make tiramisu for your lover, this is a symbol of love, because of love, so love.

Tags

• baking
• the world of two
• cocoa powder
• coffee wine
• egg yolk
• low gluten flour
• mascarpone cheese
• sugar
• whipping cream
• fine sugar
• gelatin tablets
• powdered sugar
• protein
• water

Ingredients

Steps

1. 1 Add 20 grams of fine sugar to the egg yolks;

   

2. 2 Use a whisk to beat the egg yolks until they become thicker and lighter in color;

   

3. 3 Use an electric egg beater to beat the egg whites until the fish is foamy, add 35 grams of fine sugar in batches, and beat until it reaches neutral peaks;

   

4. 4 Pour 1/3 of the meringue into the bowl of egg yolk paste, and then add 1/2 of the sifted flour;

   

5. 5 Use a spatula to stir the flour, egg whites and egg yolk paste evenly. Do not stir in large circles to prevent the egg whites from defoaming. Then pour all the remaining egg whites and flour into the bowl and mix evenly;

   

6. 6 Put the batter into a piping bag and squeeze out strips;

   

7. 7 Preheat the oven to 180 degrees and bake for about 10 minutes, until the surface is slightly golden and the finger biscuits are completed;

   

8. 8 Whip the light cream until soft peaks appear, and set aside;

   

9. 9 Beat the mascarpone cheese with a whisk until smooth and set aside;

   

10. 10 Beat the egg yolks with a whisk until thick;

    

11. 11 Pour water and fine sugar into a pot and heat to form sugar water until boiling;

    

12. 12 Slowly pour the sugar water into the beaten egg yolks, and beat while pouring. After pouring, continue beating until the temperature of the egg yolk paste is close to that of the palm of your hand, then stop beating;

    

13. 13 Soak the gelatine slices in cold water until soft, then drain the soft gelatine slices and heat over water until the gelatine slices melt to form gelatine liquid;

    

14. 14 Mix the mascarpone cheese and egg yolk paste evenly, pour the gelatin liquid into the mascarpone cheese paste, and mix well;

    

15. 15 Add the mascarpone cheese paste to the whipped cream and mix well;

    

16. 16 Quickly dip the finger biscuits in the coffee wine, so that the finger biscuits are covered with coffee wine, and then spread the finger cookies on the bottom of the bottle;

    

17. 17 Pour in the mascarpone cheese paste, then repeat the process, continue to spread a layer of finger biscuits dipped in coffee wine, and pour in an appropriate amount of mascarpone cheese paste until it is full. Place the glass bottle in the refrigerator for 4 hours or overnight;

    

18. 18 After the cheese paste has solidified, sprinkle cocoa powder and powdered sugar on the surface.