Tiramisu, full of love flowing on the tip of the tongue

Tiramisu, full of love flowing on the tip of the tongue

Overview

Tiramisu, when I heard the name for the first time, I thought it was very beautiful, although I didn’t know what it meant. After knowing its story, I felt that it was love, and I fell deeply in love with its taste, feeling hopeless and unable to extricate myself.

Tags

Ingredients

Steps

  1. Have all materials ready

    Tiramisu, full of love flowing on the tip of the tongue step 1

  2. Use an egg separator to separate the egg whites and put them into two egg-beating basins

    Tiramisu, full of love flowing on the tip of the tongue step 2

  3. Add the fine sugar to the egg whites in three batches and beat until sharp peaks appear and are smooth and delicate

    Tiramisu, full of love flowing on the tip of the tongue step 3

  4. Beat the egg yolks until they become white and thick. Don’t forget to add the caster sugar as well

    Tiramisu, full of love flowing on the tip of the tongue step 4

  5. Mix the meringue and egg yolk paste, add flour and mix well

    Tiramisu, full of love flowing on the tip of the tongue step 5

  6. Put it into a piping bag and squeeze out a long strip. The piping nozzle is used here. If you don't have one, you can use it. Just cut a slit and squeeze out a long strip.

    Tiramisu, full of love flowing on the tip of the tongue step 6

  7. Place in the middle rack of the oven at 170 degrees for 20 minutes. Bake until the surface is golden brown, take it out and set aside.

    Tiramisu, full of love flowing on the tip of the tongue step 7

  8. Add fine sugar to water and bring to a boil over low heat. Add the boiled sugar water to the egg yolk paste and beat. When you first add it, add it little by little. Otherwise, the sugar water will be too hot and the egg yolks will be cooked and agglomerated, which will affect the taste of the mousse. Whisk until it swells to 3 times in size, becomes white, thick, and has lines, and no obvious temperature is felt (soak the gelatine in cold water and put it in the refrigerator)

    Tiramisu, full of love flowing on the tip of the tongue step 8

  9. Melt gelatine sheets over water. Pour the gelatine into the egg yolk paste.

    Tiramisu, full of love flowing on the tip of the tongue step 9

  10. Use a whisk to mix the mascarpone cheese until smooth

    Tiramisu, full of love flowing on the tip of the tongue step 10

  11. Pour half of the egg yolk batter into the mascarpone cheese and mix evenly, pressing and turning to combine until there are no cheese particles left. Then pour the cheese paste into the remaining egg yolk paste and mix evenly. This way the tiramisu paste is done.

    Tiramisu, full of love flowing on the tip of the tongue step 11

  12. Roll the finger biscuits in the coffee wine, take it out and set it aside to let the finger biscuits absorb the wine on the surface. Then put it into the bottom of the mold and pour the tiramisu batter.

    Tiramisu, full of love flowing on the tip of the tongue step 12

  13. Pour a layer of finger biscuits and a layer of tiramisu in intervals until the entire mold is filled. Place in the refrigerator to refrigerate for at least 5 hours, preferably overnight.

    Tiramisu, full of love flowing on the tip of the tongue step 13

  14. After refrigerating overnight, unmold, and then decorate the tiramisu with cocoa powder and powdered sugar.

    Tiramisu, full of love flowing on the tip of the tongue step 14

  15. I also made a few cups by the way~

    Tiramisu, full of love flowing on the tip of the tongue step 15

  16. Paired with a cup of fragrant coffee, the perfect afternoon tea meal appears!

    Tiramisu, full of love flowing on the tip of the tongue step 16