The soft version of Tiramisou
By VicentaLakin
I wanted to be a Tiramisu, and the materials were ready, so I couldn't get the time to do it. I've been so busy, I don't know what I'm doing. I feel like I've got a full schedule, and I've always had to do the most, so I've dragged it to this day. It's cheese in the baking class. That's the Tiramisu that has to be done. Finger crackers are ready early. Let's make Tiramisu. A glass for each family member. I must say, it tastes really good, but it's also very hot! Well, whatever. It's first in line. We'll talk about it later。
Recipe Recommendations
- mascarpone 250g
- light cream 120g
- egg yolk of 2
- sugar 60g
- coffee wine 50g
- finger biscuit 70g
- milk fragrance
- mix
- ten minutes
- ordinary
Steps for The soft version of Tiramisou
1
Prepare raw materials. I made the fingertips early, no coffee, I made the rum and coffee。
2
Light cream and 10 grams of sugar just mix it up with a bouquet
3
50 grams of sugar mixed in the yolk
4
Insulated water is quickly mixed, 80 degrees of water is sufficient. Do not let the water roll away, otherwise the egg fluid will form particles, affecting the taste。
5
It's just a little bit of a simmering. The egg yolk is almost ripe for treatment and 80 degrees have been eradicated。
6
Mascapane fell into an oil-free basin
7
Pumper slows to smooth
8
Put the yolk in
9
Smash it and pour it into the fungus
10
Smash it with cake
11
Get some mixed cheese paste at the bottom of the cup
12
Fingerbread in a coffee bar
13
Put on a fingercake
14
Then we'll put cheese paste on it, and then a cookie and cheese paste
15
Until the glass is fully filled and the surface as flat as possible. Refrigeration in the fridge for more than 2 hours
16
The final surface is sifted with cocoa powder, sugar powder decoration. Enjoy