【Tiramisu】——Mousse version

Overview

Tiramisu is indispensable every year, and as if I am used to it, I buy a large box of mascarpone every time, and then make tiramisu twice. Because the shelf life of this cheese is very short, use it as soon as possible after opening it. . Uh. . Why does it feel like I'm trapped in a cocoon? . However, it’s really not satisfying to make it just once. Each person has one cup in a small cup, so you don’t actually eat much if you share it. . . So, what a wise choice it is to make it twice~~ I chose to make a hard version of the cake in the form of mousse. In fact, it is just a matter of adding a few more slices of gelatine, but the recipe has been changed and simplified than before, and the taste is still great~~ Ingredients: Cheese paste: 300g mascarpone cheese, 200g light cream, 60g water, 60g caster sugar, 3 egg yolks, 3 gelatin sheets Coffee syrup: 50ml coffee wine, 30g white coffee, 100ml boiling water. Also: appropriate amount of finger biscuits, appropriate amount of cocoa powder, appropriate amount of powdered sugar

Tags

• baking
• children
• cake
• afternoon tea
• children's day
• cocoa powder
• coffee wine
• egg yolk
• mascarpone cheese
• whipping cream
• white coffee
• boiling water
• fine sugar
• finger biscuits
• gelatin tablets
• powdered sugar
• water

Ingredients

Steps

1. 1 Cut finger biscuits to appropriate length

   

2. 2 Place a circle inside the mold and set aside

   

3. 3 Pour the white coffee into the measuring cup

   

4. 4 Pour in 100ml hot water and stir well

   

5. 5 Pour in 100ml hot water and mix well, let it cool slightly and then pour in the coffee wine

   

6. 6 Mix well and set aside

   

7. 7 Soak gelatine sheets in cold water and set aside

   

8. 8 Beat the egg yolks and set aside

   

9. 9 Pour water and sugar into a small pot

   

10. 10 Heat until boiling and then turn off the heat

    

11. 11 Pour the sugar water into the egg yolks

    

12. 12 While pouring, beat with an electric egg beater

    

13. 13 Continue to beat until all is poured in, until it is no longer hot

    

14. 14 Remove the softened mascarpone cheese

    

15. 15 Whip until smooth

    

16. 16 Pour the egg yolk mixture into the cheese one at a time and beat evenly

    

17. 17 Drain the gelatine sheets

    

18. 18 Then heat over water until melted

    

19. 19 Pour into the cheese paste

    

20. 20 Mix well

    

21. 21 Beat the light cream until 7 points

    

22. 22 Pour into the cheese paste in portions

    

23. 23 Mix well and the tiramisu cheese paste is ready

    

24. 24 Dip ladyfingers in coffee syrup

    

25. 25 Spread a layer of

    

26. 26 Pour half of the tiramisu cheese paste

    

27. 27 Continue to place finger biscuits dipped in coffee syrup

    

28. 28 Pour all the remaining cheese paste into the mold, put the cake mold in the refrigerator for half a day, remove it from the mold after it is completely solidified, and sprinkle some cocoa powder and powdered sugar on the surface for decoration