On her fourth wedding anniversary, she made a 6-inch heart-shaped tiramisu. Not just for eating, but for its meaning. Happy anniversary. It doesn’t look good. For commemoration only


250 kmasca
150g light cream
10 g gilding
2 egg yolks
75 g Sugar
75 g water
1 pack of finger biscuits
15 ml rum
40ml Espresso
Appropriate amount of cocoa powder
Appropriate amount of powdered sugar


Step 1
Muscapen softened at room temperature. I made this myself with light cream. So you can use it directly

Step 2
Finger biscuits, baked three plates. Not much is actually used. You can buy a bag yourself

Step 3
Beat 2 egg yolks with an egg beater until they thicken

Step 4
Pour sugar and water into the pot and bring to a boil. Then slowly pour it into the egg yolk. Beat the egg yolk while pouring. After pouring, beat for about 5 minutes until the egg yolk paste cools down

Step 5
Muscapon hit smooth. Mix with egg yolk paste and stir well

Step 6
Soak gelatine tablets in cold water. Put it in a bowl and melt over water

Step 7
Pour gelatine water into the mixed mascarpone and mix well

Step 8
150ml light cream until the lines just appear. Mix with mascarpone

Step 9
Mix espresso with 15ml rum and dip the finger cake on it quickly. (I don't have espresso. I use coffee powder mixed with 40ml hot water instead)

Step 10
Lay the finger cake stained with coffee wine on the bottom of the mold, and pour a layer of mascarpone paste. Trowel

Step 11
Continue to repeat steps 9 and 10. Refrigerate overnight. When demoulding, cover the mold with a hot towel for a while

Step 12
Sprinkle cocoa powder and powdered sugar. Finger biscuit surround. This quantity is just right if it is a 6-inch round die. I used a heart-shaped mold, so there was a lot of paste left. Made four more cups