Tiramisu
By VicentaLakin
Tiramisu is a classic Italian dessert, and after eating the delicious Tiramisu, it is said to be happy as if it were a fairyland. Shen Hong lamented in Dessert that “it convulsifies the complex experiences that the vision can bring to light, as if it were smallpox. Tiramisu is a dessert full of love, and only with deep love in his heart can it taste pure love. Tiramisu is not like a banana boat, nor is it like a cheesecake. Tilamisu is in harmony and changes. A spoon in the mouth is not cold, the mouth is clear, the cream is glitter, the lips, the tongue, the teeth are so thick, the sweetness of the tenderness will spill all over the body。
Recipe Recommendations
- mascarpone cheese 250 grams
- light cream 150 ml
- water 75ML
- fine sugar 75g
- egg yolk of 2
- coffee wine
- gelatin tablets 2 tablets
- finger biscuit a
- Moisture-proof cocoa powder appropriate amount
- Moisture-proof powdered sugar appropriate amount
- sweetening
- skills
- a day
- ordinary
Steps for Tiramisu
1
Get all the material ready。
2
The glitting is soft in cold water。
3
75G fine sugar and 75ml cold water are placed in an egg bowl。
4
The fire boils and leaves。
5
The yolk is entangled with an electric omelet。
6
Pour boiling sugar water into yolk。
7
One down, one evenly。
8
Maskapen used an electric egg-pumper to stir up a slid-free state。
9
Mixed with the yolk paste before。
10
Full and even mix。
11
Flowed glitting tablets of glitting and water in the bowl to melt into glitting solutions。
12
The melted glitting drops into the cheese yolk paste, evenly mixed。
13
The light cream is electro-plugged to 60%, i.e. just texture。
14
And then the cream is poured into the cheese yolk paste and the two are evenly mixed。
15
Smash into cake。
16
Cut your fingers off the block。
17
Put it in the coffee。
18
Then the fingers and cookies that pass through the coffee are covered in the base of the mold。
19
Down to half the cake。
20
And then we'll use the whole finger cracker for coffee。
21
On the cake paste。
22
Put the rest of the cake in the mold and level the surface. Put it in the fridge for six hours or spend the night。
23
Before removing the cake from the fridge, the remaining finger cookies are cut into a uniform and appropriate length。
24
The frozen cake is covered with hot towels around the mold, and the cake is light from the bottom。
25
Give the cake a round of cut fingers and cookies around。
26
Sifting the cake with sugar on its surface with a layer of tide-proof cocoa powder。
27
And a nice ribbon。
28
It is also possible to decorate the surface by sifting a layer of sugar powder in accordance with personal preferences。
29
So, a beautiful and delicious Tilamisu is done。
30
Figure 1.
31
Figure 2.
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Figure 3.Tiramisu Make Tips
1. Let the mascarpone sit at room temperature for a while beforehand.
2. Since the eggs in this recipe are used raw, they need to be sterilized by high heat during the process, so pour the boiling sugar syrup into the egg yolks.
3. The egg mixture with added gelatin must be kept warm, otherwise it will set.
3. Quickly dip the ladyfingers into the coffee liqueur. Do not soak them; otherwise, you won't be able to get them out because ladyfingers are very absorbent.
4. To check if it is ready to unmold, gently touch the surface with a finger. If it doesn't stick, it is ready; if it is sticky, continue refrigerating.
5. When sifting cocoa powder and powdered sugar, be sure to sift in small amounts. This ensures even distribution and looks better when thin; do not sift too thick a layer, especially over the patterns.