The cup tiramisu has the same taste and taste as the original tiramisu. The reason why I use the cup is that it is easy to eat and easy to preserve. There is no need to cut it off like the original tiramisu. If I can’t finish it, it will inevitably deteriorate. And based on the original recipe, I made a small adjustment, so that the mousse part tastes better and has moderate sweetness. And I used fat free cheese. Your relatives who love to eat and want to keep fit can enjoy it. The most important excipient in tiramisu is amaretto. It is recommended not to use other wines instead. If you use other wines, the taste will be very different. And half of the price of Italian apricot wine will not be too expensive. The bottle I use is about RMB 40. Let’s start next.

Ingredients

5 egg yolks
3 egg whites
2 cream cheese
2 cups light cream
15 (small) finger biscuits
2 cups (espresso)
1 / 3cup (prepare 3 parts) white granulated sugar
1 tablespoon vanilla extract
1 cup cocoa powder
2 teaspoons Amaretto

Directions

Step 1
Before fabrication, all materials must be placed at room temperature for more than one hour and debugged according to different locations; Cheese has softened, coffee and eggs are at room temperature. Here I use fat free cream cheese or raw cream cheese.
Step 2
Add 1 / 3 white granulated sugar to the egg yolk
Step 3
Heat and stir with hot water. Do not heat without stirring
Step 4
Stir in water until the color starts to turn light yellow, and the egg liquid starts to turn light yellow and a little sticky. Stop stirring and put it aside for cooling
Step 5
Add 1 / 3cup of white granulated sugar to light cream and egg white respectively, and beat
Step 6
In the cooled egg yolk, add normal temperature cream cheese and yogurt cheese (no, yogurt cheese doesn't taste so greasy) and a teaspoon of vanilla essence, and stir with a blender
Step 7
After mixing, as shown in the figure, use a scraper from now on
Step 8
In step 7, add whipped light cream and protein, pay attention to stirring with a scraper in a clockwise direction, preferably clockwise from bottom to top, leaving as many bubbles as possible
Step 9
Refrigerate for about 20 minutes
Step 10
Add 2 teaspoons of Amaretto to the coffee
Step 11
Soak the finger cake in the coffee mixture for 10 seconds. Do not soak it too long. If it is too wet, it will collapse or the final product will become watery, affecting the finished product. After soaking, place aside for use
Step 12
Take the mixture out of the refrigerator and put a spoonful of cheese mixture at the bottom of the cup
Step 13
Put the soaked finger cake on the second layer
Step 14
Add a spoonful of cheese mixture to the third layer
Step 15
On the fourth layer, put soaked finger biscuits
Step 16
Finally, put a spoonful of cheese mixture
Step 17
Seal with plastic wrap and refrigerate for at least 4 hours
Step 18
Finally, sprinkle a thin layer of cocoa powder on the cup