Framed tiramisu cake

The tiramisu made today is to use the cream cream decoration introduced by Dorothy to make the tiramisu cake used to wear a beautiful headdress and become more romantic. The taste seems to be better because of the use of cream.

Directions

Step 1

Whisk the egg yolk until smooth (soak the gelatine tablets in 40ml cold water to soften, and melt them in a warm water bath until transparent for standby)

Step 2

Add sugar and water to boil, pour two-thirds sugar water into the egg yolk liquid, and stir while adding

Step 3

Soak the remaining sugar water in finger biscuits

Step 4

Brush the soaked finger biscuits with coffee wine (instant coffee + rum)

Step 5

Whisk the light cream to 7 and distribute. Add mascarpone

Step 6

With the help of an electric egg beater, stir evenly without particles

Step 7

Add mascarpone cream paste to the egg yolk and stir well

Step 8

Add melted gelatine and stir well

Step 9

Spread a layer of finger biscuits on the bottom mold and pour in half of the cheese paste

Step 10

Spread another layer of biscuits

Step 11

Pour in all the remaining cheese paste

Step 12

Wrap with plastic wrap and refrigerate for more than 4 hours

Step 13

Soften the salt free butter at room temperature and beat until slightly white

Step 14

Add the melted white chocolate, stir well and set aside

Step 15

Divide 40 grams of sugar, add 40 grams of water and boil in a small pot to 120 degrees

Step 16

While boiling sugar, whisk protein + 20g white sugar, beat until soft foaming, pour 120 ℃ syrup water, whisk and rinse

Step 17

Add the beaten egg white cream to the butter paste

Step 18

Keep stirring evenly and put it in the refrigerator for standby (the freshly mixed cream will be thin and not suitable for flower mounting. It can be used as flower mounting after being placed in the refrigerator for 30 minutes, and the unused cream can be sealed and refrigerated for 2 days)

Step 19

Tiramisu sprinkles sugar free cocoa powder on a small powdered sugar sieve

Step 20

Mount the flower mouth in the flower bag, using No. 104 flower mouth

Step 21

First squeeze out the flower centers on the diced flowers (originally wanted to make chocolate colored roses, but later thought it was better to make yellow roses)

Step 22

Squeeze 3 petals around the flower center in turn

Step 23

Squeeze 5 petals on the periphery in the same way

Step 24

Squeeze 7 petals on the outer edge so that one rose is finished

Step 25

Drop the first rose in the middle of the cake

Step 26

Cut the flowers in turn and drop 6 roses around

Step 27

Squeeze a circle of small shells on the periphery of the cake