Feast of love: [Tiramisu mussel pudding cake]

Overview

Basically every love-related holiday, I have to make tiramisu. Just because its taste is so classic and beautiful, it always naturally ranks first. This tiramisu is actually a lazy creation. People are too lazy and really don’t want to bake finger biscuits or cakes, so they combined the wood chaff pudding cake method and used Mary Valley biscuits instead of traditional finger cookies. Not having to bake cookies really saves a lot of time. So this time I made two different flavors, classic coffee flavor + Japanese matcha flavor. The two flavors have their own merits, one is rich and the other is fresh, both are very popular with the family! In addition, since I am eating it at home and don’t need to take it out, I omitted the gelatine tablets. Hope you like it too!

Tags

• baking
• clear water
• cocoa powder
• coffee wine
• egg yolk
• espresso powder
• fine granulated sugar 1
• fine granulated sugar 2
• mary valley cookies
• mascarpone cheese
• matcha powder
• whipping cream

Ingredients

Steps

1. 1 Prepare all the ingredients in A and soften the mascarpone cheese at room temperature;

   

2. 2 Add the fine sugar 1 (A) to the water, stir until it is basically melted, put it on the stove and heat it over low heat until it reaches 115 degrees;

   

3. 3 While the sugar water is being heated, use a whisk to beat the egg yolks. No need to beat them, just beat them evenly until there are many bubbles (do both at the same time);

   

4. 4 Turn off the heat, slowly pour the sugar water into the egg yolk liquid, and beat the egg yolks in a circular motion. Be careful not to pour the sugar water onto the egg beater;

   

5. 5 Continue to beat the egg yolk until it cools down to a point where it is not hot to the touch, the volume expands, and the color turns white. If you beat the egg yolk in advance, the dripping egg yolk paste will not disappear immediately;

   

6. 6 Pour the softened mascarpone cheese at room temperature into the container and mix with a spatula until smooth and grain-free;

   

7. 7 Mix the mascarpone cheese and egg yolk paste in portions until completely mixed;

   

8. 8 Add fine sugar 2 and an appropriate amount of coffee wine to the light cream, and beat until 7 points, that is, large lines will appear, but it can still flow;

   

9. 9 Mix the cream and cheese paste in batches until completely mixed;

   

10. 10 Put the cream cheese paste into a piping bag and keep it in the refrigerator for later use;

    

11. 11 Break 100g Mary Valley Biscuit (B) into small pieces, put it into the mixing barrel of a blender, add coffee powder (if you want to make matcha flavor, add matcha powder), beat into biscuit powder, the finer the better;

    

12. 12 Put the biscuit powder into a container, spread it, cool it down, and set aside;

    

13. 13 First spread a layer of biscuit powder on the bottom of the container, and use a flat-bottomed spoon to slightly flatten the biscuit powder and press it tightly;

    

14. 14 Pour on a layer of cream cheese paste and refrigerate until solid;

    

15. 15 After taking it out, spread a layer of biscuit powder, and also gently flatten the biscuit powder with the bottom of a flat-bottomed spoon. Repeat this process until the container is full. The top layer should be cheese paste;

    

16. 16 Cover with a lid or plastic wrap and refrigerate for about 2 hours. Take it out before eating and sprinkle with cocoa powder or matcha powder in C as you like. If not eating immediately, place in the refrigerator until completely solid. Just take it out and defrost it 30 minutes in advance before eating next time.

    

17. 17 Coffee flavored tiramisu cake

    

18. 18 Matcha flavored tiramisu cake~