Tiramisu (6 inches)

Overview

This dessert is so classic that it has become the most popular dessert in my family. Whether you are satisfying your own cravings, giving gifts, or entertaining visiting guests. Want some tiramisu? Buy all the materials and work with me!

Tags

• dessert
• afternoon tea
• western food
• clear water
• cocoa powder
• coffee wine
• egg yolk
• mascarpone cheese
• rum
• sugar
• whipping cream
• finger biscuits
• gelatin tablets
• powdered sugar

Ingredients

Steps

1. 1 Soak the gelatine sheets in boiled water until soft. Just use cold boiled water in winter, and ice water in summer.

   

2. 2 Beat the egg yolks until they turn pale in color and double in volume.

   

3. 3 After the water and sugar boil, continue to cook for 1 minute. Used to sterilize egg yolks.

   

4. 4 While slowly adding the sugar water to the egg yolks, start the egg beater and beat well. Add sugar water little by little to avoid boiling the egg yolks. After all the sugar water is added, beat the egg yolk paste at high speed until the egg yolk paste has cooled down. (To speed up cooling, you can place the basin in a basin of cold water.) Pour out the water from the gelatine sheets, melt them in water, then pour them into the egg yolk paste and stir evenly. The egg yolk paste is ready.

   

5. 5 Mascarpone cheese until smooth.

   

6. 6 Add half of the egg yolk paste to the cheese, mix evenly, then pour it back into the egg yolk paste, and mix evenly.

   

7. 7 Whip the whipped cream until texture appears and when you lift the whisk it will drip. Pour all of it into the cheese paste and mix evenly.

   

8. 8 Coffee wine: rum = 5:1, mix thoroughly and set aside. If you don’t like rum, you don’t need to add it. Start assembling the tiramisu. The step-by-step diagram shows a 6-inch round mold. Quickly roll the finger biscuits in the coffee liquid and pick them up to prevent the biscuits from being too wet. If you don't like the wet taste, you can use a brush to brush the coffee liquid on the surface. Spread a layer on the bottom of the mold as a cake base.

   

9. 9 Pour in cheese paste, then put finger biscuits, then pour in cheese paste.

   

10. 10 After shaking and smoothing, place it in the refrigerator for more than 4 hours.

    

11. 11 Use a hot towel or hair dryer to remove the mold.

    

12. 12 Sift cocoa powder.

    

13. 13 Sieve powdered sugar for decoration.

    

14. 14 Sift powdered sugar

    

15. 15 Take the icing sugar sifter away and you’re done.

    

16. 16 Later I found that if I eat it by myself, it is better if it is put into a mousse cup. It is easy to store in the refrigerator, no need to cut it, and you can give it away without worrying about the cake dangling around in the box and deforming. The amount of the recipe can make 8 love cups.