Tiramisu is an Italian dessert with coffee flavor. In Italian, tiramisu means “take me away immediately”, which means that you will be happy after eating such delicious food.
2 finger biscuits: eggs
70g low gluten flour
50g fine sugar 1
3 cheese pastes: egg yolk
75g fine sugar 2
75 g water
250g mascarpone cheese
150g light cream
10g gilding tablets
50g coffee wine
Appropriate amount of cocoa powder
Step 1Prepare the materials used.
Step 2Making finger biscuits: separate the eggs, add 20g fine sugar to the egg yolk and stir evenly.
Step 3Add 30g fine sugar to the protein in three times and beat until it can lift a small corner.
Step 4Mix the egg yolk and protein cream and stir well.
Step 5Add sifted flour and mix well.
Step 6The batter is extruded into a mold size circle and strip shape on the baking tray with a flower mounting bag.
Step 7Preheat the co-660a oven by heating 180 degrees and 160 degrees in advance. Put the baking pan into the middle layer and bake for 12-15 minutes. Biscuits come out of the oven and cool.
Step 8Make cheese paste: add 15g sugar to the egg yolk and stir until the volume becomes larger and the color becomes lighter.
Step 9Put the water and the remaining fine sugar into the milk pot, heat and stir until the sugar melts, slowly pour it into the beaten egg yolk, and stir it quickly while pouring it down.
Step 10Add gelatine tablets softened with cold water, stir well and set aside.
Step 11Cut the mascarpone cheese into small pieces and soften it. Beat it with an egg beater until smooth.
Step 12Beat the cream until smooth and textured.
Step 13Add the cream to the cheese and stir well.
Step 14Add the mixture into the egg yolk paste prepared in front in several times, fully mix it evenly into a delicate state, and the cheese paste is ready.
Step 15Roll the cooled finger biscuits in the coffee wine and take them out. Place them for a while to let the biscuits absorb the wine on the surface.
Step 16Place the square mousse mold on the flat cake bottom. First put a few biscuits on the bottom, and then pour a layer of cheese paste. Then put another layer of finger biscuits and pour in the cheese paste until the whole mold is filled. Cover with plastic wrap and refrigerate overnight.
Step 17After cold storage, cover the periphery of the mold with a hot towel for a while to demould, and then evenly screen the cocoa powder.