(Soft version) Tiramisu
Overview
I have just started baking, so I am only good at making simple desserts. Just like the wood chaff cup, this tiramisu is definitely suitable for novices, and when you hear the name, inviting friends to eat it is a very honorable thing, haha
Tags
Ingredients
Steps
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Add 15g of fine sugar to 3 egg yolks
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Heat over water and stir constantly until the egg yolk becomes lighter in color and thickens. Be careful to leave the hot water in time to prevent the egg yolk from becoming cooked and clumping
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Pour in 15g of coffee wine (can be increased or decreased according to personal taste) and stir evenly
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Continue to heat the mixture over water and stir continuously until the egg batter can draw an obvious pattern when it is picked up and dripped, then remove from the hot water. Chill the mixture in the refrigerator. After cooling, the texture will be thick and not too fluid
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Smooth the mascarpone cheese
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First add half of the egg yolk paste, mix well, then add the other half of the egg yolk paste, mix well again
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Beat the animal-based whipping cream with an electric egg beater until it reaches 8 points (it will not flow and can be hard enough for decoration)
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Pour the whipped cream into the mascarpone egg batter completed in step 6 and mix well
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Soak finger biscuits in 60g of coffee wine according to the shape of the cup
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Put the biscuits at the bottom of the container (if they are not soaked, the finger biscuits will affect the overall taste; if the soaking time is too long, the finger biscuits will not be formed and the wine flavor will be too strong)
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Pour the mascarpone egg batter made in step 8 until it is level with the cup (if the cup you choose is relatively tall, you can also pour it to half the height, add a layer of finger biscuits, and then pour the mascarpone egg batter until it is level with the cup). Chill in the refrigerator for more than 3 hours. Sprinkle with cocoa powder and powdered sugar before serving
