Tiramisu has a sweet taste


250 kmasca
150g light cream
75 ml water
75g fine granulated sugar
2 egg yolks
10g gilding powder
15 ml rum
15ml black coffee
15g cocoa powder
70g low gluten flour
80g white granulated sugar
4 eggs
15g cocoa powder
40 ml corn oil
40ml pure milk


Step 1
Separate the yolks and whites of four eggs into two containers

Step 2
Add 20g white granulated sugar into the egg yolk and stir well

Step 3
Add milk and corn oil into the egg yolk and stir well

Step 4
Sift in low gluten flour and cocoa powder

Step 5
Stir the egg yolk paste evenly without particles

Step 6
Use the electric egg beater to beat the egg white at low speed and turn it to high speed. Add the remaining 60g white granulated sugar into the egg white three times until the egg beater is lifted and the egg white is hooked.

Step 7
Add the beaten egg white into the egg yolk paste three times, stir evenly, pour it into the cake mold, and bake in the oven at 175 ℃ for 20 minutes. Let the cake out of the oven and cool it for standby.

Step 8
Soak 10 g of gelatine powder in cold water in proportion and set aside

Step 9
Add 75g white granulated sugar into 75ml cold water, heat it, turn it on and off, and then pour the soaked gelatine powder into the sugar water, stir and melt it.

Step 10
Beat the egg yolk to thicken. Pour in the prepared sugar water. Remember to pour in the sugar water while beating the egg yolk. After the sugar water is completely poured in, continue to beat until the egg yolk paste temperature decreases and the palm temperature is close.

Step 11
Pour mark scarpen into a clean container and whisk until smooth

Step 12
Pour the beaten Max Capone into the egg yolk paste and stir well

Step 13
Beat the cream until it's textured

Step 14
Pour the cream into the egg yolk paste and stir well

Step 15
The prepared coffee is mixed with rum to make coffee wine,

Step 16
Prepare a 6-inch cake mold with tin foil wrapped on the outside. The baked atmosphere cake is divided into two pieces. One piece is first laid in the cake mold, brushed with coffee wine and poured into the first layer of cheese paste. Repeat again, spread the cake, brushed with coffee wine and poured into cheese paste. After grinding the surface, put it in the refrigerator and refrigerate overnight

Step 17
The tiramisu cake refrigerated overnight can be started by sifting a layer of cocoa powder on a flour sieve