tiramisu
Tiramisu is a West Point I have always wanted to make, because Tiramisu not only has a romantic story, but also its gorgeous appearance and charming posture. It is fragrant, smooth, sweet and greasy in the mouth, soft with a change in texture,... Made me fall in love with it. Tiramisu, my love.
Recipe Recommendations
- low-gluten flour 100 grams
- Muscarpine cheese 150 grams
- light cream 150 grams
- gelatin powder 6 grams
- egg yolk of 2
- butter 80 grams
- eggs one
- sugar 50 grams
- powdered sugar 35 grams
- coffee 15 grams
- sweetening
- baking
- several hours
- ordinary
Steps for tiramisu
1
Put the paste of the made finger cake into a decoration bag and squeeze it onto a baking sheet.
2
Oven at 190 degrees for 10 minutes.
3
Soak geldine powder thoroughly in cold water.
4
Beat the egg yolks until sticky.
5
Cheese insulation is large to smooth.
6
Gelatin powder melts through insulation.
7
Whisk with light cream and sugar until it flows.
8
Whisk the cheese paste and the egg yolk paste with the light cream white rum gelatine solution until well.
9
Place the finger cake in the cake mold and brush with coffee wine solution.
10
Pour half of the cheese batter and add a layer of finger cake brushed with coffee solution.
11
Pour in the remaining cheese paste and smooth it out and place in the refrigerator for 12 hours.
12
Remove from the refrigerator and sprinkle with cocoa powder.