Tiramisu

Overview

I’ve heard about tiramisu for a long time, and I finally had time to make it this time. It’s delicious

Raw material picture
Beat egg yolks until slightly white
Mix sugar and water and heat until boiling, then turn off the heat
Pour in the egg yolks while stirring constantly with a whisk until the temperature cools down
Beat the mascarpone that has been brought to room temperature until smooth
Soak the gelatine sheets in cold water, then heat the water until the gelatin liquid becomes liquid
Whip the whipped cream with the egg yolk paste, mascarpone and gelatine mixture and mix well and set aside
Pour the coffee wine into the plate and dip both sides of the finger biscuits into the coffee wine
Place finger biscuits soaked in wine at the bottom of the mold
Pour half of the mascarpone paste and spread a layer of finger biscuits dipped in coffee wine
Pour in all the remaining mascarpone paste, scrape and tap a few times until the surface is smooth, cover and refrigerate for 4-5 hours, preferably overnight
When taking it out, sift cocoa powder on the surface