tiramisu
By GardnerHuels
A layer of finger biscuits soaked in Espresso coffee and wine (Masala, Rum or Brandy), a layer of finger biscuits with a texture similar to a sponge cake, and a layer of cheese paste mixed with Mascarponecheese (the best cheese used specifically to make Tiramisu), eggs, whipped cream and sugar, layered on top and sprinkled with a thin layer of cocoa powder... This is Tiramisu, the Italian origin. Make a cup of Tiramisu and bring you not only delicious food, but also love and happiness.
Recipe Recommendations
- finger biscuit one
- Anjia Cream 1 barrel
- gelatin tablets 2 tablets
- pure coffee appropriate amount
- egg yolk of 3
Steps for tiramisu
1
1. Remove half of the mascaroni cheese, place it on a plate, and use a spoon to soften.2
2. Put 250 grams of Anjia cream on an oil-free and water-free plate, beat with an egg beater, beat until it becomes thick, pour it over and flow slowly, and place it in the refrigerator for later use.3
3. Next, add 3 egg yolks to the cheese you have just pressed soft (no egg whites). Stir well, add appropriate amount of sugar according to your taste, and pour it into the cream you have just beaten, stir well and freeze before setting aside.4
4. Remove 2 gelatine tablets and soak them in cold water for a few minutes. After soaking until soft, remove and control the moisture.5
5. Put the gelatine tablets into hot water, about 20 grams, not too much, stir with chopsticks until they are all melted, let cool, and put them in the refrigerator for later use.6
6. Take out the jelly-made gelatine slices, find a larger plate, add some hot water to melt the gelatine slices in water, and stir until there are no particles. Add the melted water to the beaten cheese paste and stir well.7
7. Add a little coffee wine to it, add a few drops, stir every bit, just use a spoon. This can also depend on your own taste, as long as it has a strong coffee flavor!8
8. Brew espresso with boiling water, let it cool, quickly moisten it with finger biscuits, and the speed must be fast!9
9. Place the finger cookies in a 6-inch mold (using a removable cake mold is more convenient). All around the yard to, finally in the top pour cheese paste, and then the same yard a layer of biscuits and then pour the upper layer of cheese paste, repeat 2 to 3 times can be, to be a layer of effect!10
10. Put it in the refrigerator and refrigerate for 4 hours and then take it out. The frozen tiramisu can be cut open and eaten!