Tiramisu

Overview

Italian desserts combine the bitterness of coffee with the thick aroma of cheese and fresh milk, making it irresistibly delicious.

Prepare materials.
Add the instant coffee powder to the espresso and make sure the coffee is completely melted. If not, add some water.
Add 60 grams of sugar to the egg whites in portions and beat until dry peaks form.
Add egg yolks.
Just beat it evenly.
Sift in the flour, pour in the coffee liquid, and stir evenly with a spatula.
Put it into a piping bag and cut a small opening.
Preheat the middle level of the oven to 180 degrees, pipe the batter into a baking tray lined with greaseproof paper, and bake for 10 minutes.
Soak the gelatine sheets in cold water, then heat the water and 106 grams of sugar to 115 degrees.

$Tiramisu step 9$
Add egg yolk and beat until foamy.
Soak the gelatine sheets in cold water and heat over water until the gelatine liquid becomes liquid.
Beat the light cream until half-full.
Whip the mascarpone until smooth.
Add the egg yolk paste to the cheese paste that has been beaten until smooth, add the gelatine tablets, then add the whipped cream, and mix well.
Add granulated sugar to the coffee, wait for it to cool, then add rum and brush it onto the finger cakes. Place a layer of finger cakes on an eight-inch round mold and pour a layer of cheese batter. Spread a layer of finger cakes.
Pour in the remaining cheese paste and smooth it out with a spatula. Refrigerate for 4 hours to set.
When eating, sift in cocoa powder and decorate with powdered sugar.