In Italy, the traditional tiramisu is soft and shapeless. It is put in a basin and dug into its own plate with a spoon. Mascarpone cheese, wine, cream and coffee determine its softness and wetness.
140g cream cheese
140g light cream
2 egg yolks
45g white granulated sugar
10 g gilding
2 pieces of Qifeng cake
8g Nestle Espresso
30g white granulated sugar
20ml masala wine
Appropriate amount of cocoa powder
Step 1Make coffee wine and sugar liquid. The raw materials are shown in the figure
Step 2Add 8g black coffee powder into the container, add 55g warm water and 30g white granulated sugar, and fully stir to melt
Step 3After cooling, add 20ml masala wine and mix well to become coffee wine sugar solution
Step 4Make cheese paste. The ingredients are shown in the figure
Step 5Cut the gelatine tablets into large pieces and soak them in ice water
Step 6Stir 2 egg yolks + 20g granulated sugar + 35g milk evenly and keep stirring in hot water (about 80 ℃) until it becomes thick milk foam.
Step 7Take it out of hot water and immediately put it into cold water to continue stirring and cooling until it becomes thicker (as shown in the figure)
Step 8Beat mascarpone cheese in warm water (about 50 ℃) until smooth, fluffy and particle free
Step 9Add the egg milk in step 7 into the Muscat cheese and stir it evenly.
Step 10Then add 1 / 2 of the coffee wine sugar solution and stir well
Step 11Take out the soaked gelatine tablets and melt them in hot water.
Step 12Add the melted gelatine to the mixture in step 10, stir evenly, and cool slightly for use
Step 13Pour the light cream into the container, add 25g granulated sugar and beat until it can maintain the grain and flow slightly
Step 14Add the whipped light cream to the mixture in step 12 (cool to 30 ℃), stir it quickly and evenly to form a cheese paste. The temperature of the cheese paste is maintained at about 20 ℃, because the gelatine begins to solidify below 15 ℃.
Step 15Assemble cake: two pieces of 6-inch Qifeng cake, with a thickness of 1.5 ~ 2 cm. This time I use cocoa flavor. Please pay attention to my recipe - "coco Qifeng cake", which has a very detailed explanation
Step 16Oil paper is padded on the bottom of the 6-inch round movable bottom die
Step 17Put a piece of Qifeng cake, evenly brush coffee wine and sugar liquid, and brush more
Step 18Pour in 1 / 2 cheese paste and shake a few times to make bubbles
Step 19Then spread a piece of Qifeng cake and brush it with coffee wine and sugar
Step 20Pour in the remaining cheese paste, break the bubbles, level the surface, and refrigerate for 4 hours
Step 21Put a cylindrical support at the bottom of the refrigerated cake and blow around the cake mold with a hair dryer to easily demould the cake
Step 22Finally, evenly sift a layer of cocoa powder on the cake surface and the tiramisu cake is finished
Step 23Cut open and see, the soft and porous Qifeng cake is full of coffee wine, with strong fragrance and moisture, and the cheese paste is also inhaled. It is closely integrated together, with clear layers and attractive colors. The saliva can't stop.