It’s been n long since I bought a box of mascarpone cheese. I haven’t had time to make tiramisu. My little Lord’s birthday coincided with the May Day holiday, so I made a tiramisu’s birthday cake for him to celebrate. Each bite was smooth and fragrant, and the little Lord gave a thumbs up.


Finger cake 1 egg
Finger cake 30g low powder
Finger cake 25g sugar
150g light cream
1 egg yolk
50g sugar
55g boiling water
Appropriate amount of cocoa powder
5g fish glue powder
Half bag of instant coffee
5 Krom
20G milk
A few drops of white vinegar
Appropriate amount of powdered sugar
125 kmascapen


Step 1
To make the egg sponge cake, first make preparations, spread oil paper on the baking tray, put the bottom plate of the 6-inch movable bottom mold, screen the flour, take away the bottom plate and leave two marks

Step 2
Beat an egg white with 35g sugar

Step 3
Beat to dry foaming, that is, lift the small vertical triangle of the egg beater protein layer as shown in the figure

Step 4
Beat an egg yolk with 15g sugar with an electric egg beater until it is thick and white

Step 5
Stir up and down to mix protein cream and egg yolk

Step 6
Sift in the low powder in three times, mix each time until there is no particle, and then sift it again

Step 7
Mixed batter

Step 8
Preheat the oven at 190 degrees for 15 minutes

Step 9
Put the batter into the flower mounting bag

Step 10
Squeeze on the print of the baking pan

Step 11
Bake in a preheated oven at 190 degrees for 10 minutes

Step 12
Cool off and stand by

Step 13
Add 20g sugar to an egg yolk, beat it by hand until it turns white, add 15g boiling water, slowly add and stir

Step 14
Then heat the pot with water, stir while heating until it is thick and creamy, and then sit in cold water and stir until cool

Step 15
Soak 5g fish glue powder in 20g milk, and then heat it in hot water to dissolve it

Step 16
Dissolve half a bag of instant coffee in 40g boiling water, add 15g sugar, stir and melt, add 5 Krom wine, stir well and set aside

Step 17
Beat mascarpone cheese egg beater until smooth without particles. Pour in cool egg yolk and mix well

Step 18
Pour in fish glue powder solution and 10g coffee rum solution and mix well

Step 19
50g light cream and 15g sugar beat 7 to distribute. It can flow slowly as soon as it has a grain

Step 20
Mix figures 18 and 19 to form tiramisu solution

Step 21
The bottom plate of the 6-inch movable bottom mold is wrapped with tin foil to facilitate demoulding. Take a cake bottom and put it at the bottom to brush rum Coffee Syrup

Step 22
Pour half of the tiramisu liquid, put another piece of cake bottom, brush the wine liquid, pour all the tiramisu liquid, and refrigerate in the refrigerator for more than 4 hours

Step 23
After refrigeration, blow the mold around with an electric hair dryer

Step 24
Cocoa powder decoration on sieve

Step 25
Powdered sugar screen pattern

Step 26
be accomplished