Tiramisu

Overview

Tiramisu is currently the most popular dessert in major coffee shops, bakery stores and Western restaurants. With its refreshing and mellow taste and adult-level flavor that combines the aroma of cheese, coffee and wine, it has stolen the limelight from cheesecake. There are many recipes for how to make tiramisu posted on the Internet. I took a look and fumbled around and made it myself without following the original recipe. Fortunately, the result was good. Although I did not use the legendary mascarpone, the taste was still much better than the one in the egg house...

Tags

• pastries
• children
• afternoon tea
• birthday
• cake base
• coffee liqueur
• cream cheese
• egg yolk
• whipping cream
• white sugar

Ingredients

Steps

1. 1 First, let’s look at how to make the cake base: this method can also be made into finger cakes.

   

2. 2 Ingredients: 150 grams of eggs (three), 100 grams of fine sugar, 130 grams of low-gluten flour, 20 grams of cocoa powder. Put the egg yolks and egg whites into separate bowls, weigh out the sugar and flour and set aside.

   

3. 3 Beat the egg yolks with half of the sugar until the color becomes lighter and thicker. Beat the egg whites with lemon juice and the other half of the sugar. Add half of the beaten egg whites to the egg yolk batter, then sift in half of the mixed flour and gently stir evenly,

   

4. 4 Then add the other half of the egg whites and the other half of the mixed powder, continue to mix evenly, and bake in the oven to form a cake base. If you are making finger cakes, put the batter into a piping bag, squeeze out the finger cakes and bake on a baking sheet lined with tin foil. If you are making a cake base, just pour it directly into the mold.

   

5. 5 Next is the recipe for cream cheese paste: Ingredients: I used 250 grams of Anchor cream cheese (or mascarpone), 200 grams of light cream, 3 egg yolks, and 50-60 grams of white sugar. In addition, an alternative to coffee liqueur: 30 grams of original espresso, 30 grams of water, 15 grams of rum, and 5 grams of sugar, mix thoroughly.

   

6. 6 After the cream cheese is defrosted naturally, beat it smooth with a whisk,

   

7. 7 Heat the egg yolks and sugar over water and beat with a whisk until the color becomes white and the volume becomes larger.

   

8. 8 Pour the egg yolk batter into the mixed cream cheese,

   

9. 9 Heat over water and stir quickly for about 2 minutes while melting. Remove and let cool.

   

10. 10 Pour the light cream into a container and beat until it is 60 to 70% thick and can barely flow.

    

11. 11 Mix the whipped cream and cooled cream cheese batter evenly.

    

12. 12 Put the cake base you made at the bottom of the container and brush it with coffee liqueur liquid (you can brush more, I prefer a moister taste)

    

13. 13 Pour a layer of cream cheese batter,

    

14. 14 Spread another layer of cake base (mine was not complete, so I pieced it together with broken pieces).

    

15. 15 Finally, pour the cream cheese batter and refrigerate for more than 4-6 hours. Sprinkle cocoa powder and powdered sugar pattern before eating. I made six large cups this time, and the remaining five cups were frozen in the refrigerator. You can just take them out and warm them up before eating.