Tiramisu’s mellow and thick taste perfectly integrates the bitterness of Italian coffee, the moistening of eggs and sugar, the mellow of sweet wine, the fragrance of chocolate, the thick aroma of cheese and fresh cream, and the dryness of cocoa powder. This method is made of chocolate Qifeng cake, which tastes more soft.


4 eggs
70g low gluten flour
30g cocoa powder
40 ml corn oil
40 ml milk
155g white granulated sugar
150 ml light cream
70 ml water
2 egg yolks
15 ml rum
15ml Espresso
10g gilding tablets
A few drops of lemon juice
250g mascarpone cheese


Step 1
Prepare the ingredients.

Step 2
Separate the egg white and yolk

Step 3
Add 20g sugar to the egg yolk, then beat with an egg beater until the sugar melts, add milk and corn three times, and mix well

Step 4
Sift in cocoa powder and flour

Step 5
Gently turn with a rubber knife and mix well. In addition, preheat the oven at this time. Heat up and down 180 degrees.

Step 6
Add a little lemon juice to the egg white and beat it.

Step 7
Take a third of the protein and put it into the batter. Mix well.

Step 8
Add the remaining egg white to the batter twice and mix well.

Step 9
Pour the cake paste into an 8-inch square cake mold, put it into a preheated oven and bake at 160 ℃ for 60 minutes.

Step 10
Take the baked cake out of the oven, quickly buckle it, cool it, demould and slice it. Then press out two pieces of cake with a 6-inch square mousse mold.

Step 11
The square mousse mold is wrapped with a layer of tin foil, oil paper can also be used.

Step 12
Cut the gelatine tablets into small pieces and soak them in cold water.

Step 13
Start making cheese paste. First beat the egg yolk to a thick state with an egg beater.

Step 14
Put water and fine granulated sugar into the pot and boil, then turn off the fire.

Step 15
Slowly pour the sugar water into the egg paste and beat the egg paste while pouring it. After pouring all the sugar water, continue to beat it with an egg beater for five or six minutes until the temperature of the egg yolk paste drops down, which is about the temperature of the palm of your hand.

Step 16
In another bowl, pour in mascarpone cheese and beat with an egg beater until smooth.

Step 17
After the mascarpone cheese is beaten, mix it with the egg yolk paste and mix well.

Step 18
Gilding tablets melt in water. Then pour the gelatine solution into the cheese paste and mix well.

Step 19
Whisk the light cream until it is soft and foamed, and the lines just appear. Then pour into the cheese paste and mix well.

Step 20
Mix espresso and rum into coffee wine and set aside.

Step 21
Put a piece of cake at the bottom of the mold, and then brush a layer of coffee wine on the cake.

Step 22
Pour in a layer of cheese paste, then repeat the previous step. Finally, fill the mold with cheese paste and smooth it. Refrigerate for 6 or 7 hours or overnight.

Step 23
When eating, take the cake out of the refrigerator, demould it, sprinkle chocolate powder on the surface, and cut it into pieces.