Love Tiramisu

Overview

An entangled (chaotic) relationship was recorded between me and fluff... I remember that half a year ago, at an event in the Baking Gang, I was lucky enough to win a prize of fluff's marshmallows. At that time, I was excited and in the excitement of baking. I made several baked desserts in one day without thinking about it...I used fluff's marshmallows to make nougat (rich-level marshmallows...haha). It was definitely a great use of talent! That was the first time I tasted fluff...it just felt sweet! Half a year later, a baker friend gave me a bottle of fluff marshmallows. This time I tasted it carefully, and I tasted the sweetness and unique aroma. I thought, it would be great to make desserts with this... But because of a mistake, I messed up the dessert made by fluff... I was very sad that I didn't combine such a beautiful thing with my love of baking... The point is, I was very greedy (I couldn't help it) and stole most of the bottle, so it was gone, no No more, no more... In the past few days, by chance, another friend sent me two more bottles (thank you baking for letting me meet baking friends from all over the world, a very loving interest group). This time, I thought deeply, cautiously, and took seriously the food I like... In fact, I am used to Coca-Cola's chocolate cake, so I tried something else this time, and the effect is still great! After learning this skill, you can make more of your favorite things to make them look real... Love tiramisu, if you love him, make him tiramisu... This classic dessert is a dessert that expresses love in baking. One of its meanings is to remember me...

Tags

• baking
• butter
• coffee liqueur
• coffee powder
• egg
• egg yolk
• hot water
• low gluten flour
• mascarpone cheese
• red velvet essence
• shui yi
• whipping cream
• white chocolate
• fine sugar
• fluff marshmallow
• milk
• water

Ingredients

Steps

1. 1 First make the love cake and prepare various materials (I really like this love mold from Xuechuchu, the non-stick effect is very good, the focus is on beauty, forgive me for being an out-and-out appearance control... haha)

   

2. 2 Mix whole eggs with fluff's marshmallows, stir gently a few times

   

3. 3 Beat the whole eggs in hot water at high speed until obvious lines appear and will not disappear for 3 to 5 seconds.

   

4. 4 Add the sifted flour and stir evenly in a J shape.

   

5. 5 The butter is liquefied, mix evenly with pure milk and set aside. Stir the batter evenly and then add the previously mixed milk and butter. Stir evenly again. Pay attention to the technique and do not stir too many times to avoid defoaming.

   

6. 6 Add a few drops of red velvet essence and stir evenly

   

7. 7 Mixed batter state

   

8. 8 Pour the batter into a disposable piping bag and carefully squeeze it into the mold

   

9. 9 After squeezing everything, give it a light shake 2 times. Preheat the oven for 10 minutes in advance and bake at 170 degrees for 20 minutes

   

10. 10 When it comes out of the oven, shake it upside down and it comes out! The finished product is beautiful!

    

11. 11 Prepare an empty fluff marshmallow bottle and carefully peel off the sticker, being as careful as possible to ensure it is complete

    

12. 12 Melt the chocolate in warm water

    

13. 13 Because it is strawberry flavored, I used pink chocolate to color it

    

14. 14 Coat the bottle with a layer of butter to make it easier to remove from the mold (actually this is the first time I have done this, so I don’t know if it will work, but it will be easier to remove from the mold later)

    

15. 15 Pour in the chocolate, gently turn the bottle to cover the whole body, refrigerate for 1 minute, then pour in the chocolate, and repeat (one layer of chocolate is not strong enough and can break easily, so you need to hang all the chocolate on the bottle several times to form a strong shell) Refrigerate for more than 1 hour until ready

    

16. 16 Prepare all the ingredients in advance, add fluff marshmallows to the light cream, put it in the refrigerator and let it rest for a while, heat the coffee powder and water, add coffee liqueur and mix evenly, mix the fine sugar, water and Shuiyi

    

17. 17 Mix fine sugar, water and water and heat over low heat to 110 degrees

    

18. 18 While the syrup is heating, beat the egg yolks

    

19. 19 While beating the egg yolks, slowly add the boiled syrup and beat until cool

    

20. 20 Soften the mascarpone cheese and beat it a few times, add the egg yolk syrup and mix well

    

21. 21 For a delicate taste, sift the egg yolk cheese paste

    

22. 22 Whip the previously refrigerated whipping cream with ice water until it reaches 6 portions, that is, lines will appear but can still flow slightly

    

23. 23 Mix the previously sifted egg yolk cheese paste and stir evenly

    

24. 24 Brush the love sponge cake with coffee liquid

    

25. 25 Pour the mixed mascarpone filling into the bottle, and then put a love cake

    

26. 26 Pour the mascarpone filling and the love cake alternately into the bottle (I put 3 pieces of love cake here, 2 or 3 pieces are fine, just do whatever you want)

    

27. 27 Fill the bottle until it is full, shake it a few times, and put it in the refrigerator for more than 4 hours

    

28. 28 Gently use a knife to saw the glue bottle in the middle, then gently turn the bottle to remove it perfectly

    

29. 29 Attach the wrapping paper you reserved earlier

    

30. 30 Delicious, hard to tell true from false...

    

31. 31 Gently cut open the chocolate bottle, and you can see the sponge cake mixed with the flavor of coffee and mascarpone cheese... sweet and fragrant

    

32. 32 "Remember me!"