I tried tiramisu for the first time. I made a birthday cake for my mother. My mother liked it very much and I was very happy. Happy birthday, mom. My daughter loves you.


250 kmasca
200 ml light cream
75ml mineral water
75g fine granulated sugar
2 egg yolks
2 tablets of 10 g gliding
25ml coffee wine
Finger biscuits
Appropriate amount of cocoa powder


Step 1
Prepared materials

Step 2
Soak gelatine in cold water and set aside.

Step 3
Take 75g fine granulated sugar and 75ml cold water, put it into the egg beating basin and boil it over high heat, and then change it to slow fire.

Step 4
Take two egg yolks.

Step 5
Stir with an egg beater.

Step 6
Pour the boiled sugar water into the egg yolk and beat it with an egg beater.

Step 7
Beat the mixture evenly and set aside.

Step 8
Take 250g mascarpone cheese and beat it smoothly until there are no particles.

Step 9
Mix with the previous egg yolk paste.

Step 10
Mix well.

Step 11
Drain the water from the soaked gelatine and heat it in a bowl.

Step 12
Heat in water until melted.

Step 13
Pour into the cheese paste and mix well.

Step 14
Beat about 60% of the light cream with a grain. Mix the light cream with the cheese paste to form a cake paste.

Step 15
Cut the finger cake into pieces and dip it in the coffee wine.

Step 16
Spread the finger cake evenly at the bottom of the mold, pour a layer of cake paste, then lay a layer of finger cake, and then pour a layer of cake paste until the mold is paved, and put it into the refrigerator for more than 8 hours. It's best to refrigerate overnight, with excellent taste.