The symbol of love, Tiramisu
By VicentaLakin
Recipe Recommendations
- mascarpone cheese 250g
- animal whipped cream 200ml
- finger biscuit several
- egg yolk of 2
- gelatin tablets 2 tablets
- fine sugar 60g
- espresso 40ml
- rum 15ML
- water 75ML
- Moisture-proof cocoa powder appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for The symbol of love, Tiramisu
1
The yolk was sent to a dense state with an egg-pumper。
2
Water and sugar are poured into the pot and boiled into sugar until it boils。
3
When the sugar boils, the fire turns off, while the egg-beater stirs it up, while the egg yolk is slowly down to step 5。
4
When the yolk fell, it continued to be concussed with an eggbeater, hitting it for about 5 to 10 minutes, bringing its temperature down. Put the cooled yolk paste in the big bowl。
5
Another bowl, filled with mascarpén cheese, with an eggbeater。
6
The guilding tablets are cut into small pieces, bubbled with cold water (this step can be prepared from the outset), dry water filtered, heated from the water to melt the guilding tablets into a glitting solution. Plug the glitting solution into the 8th mixed mascarpton cheese paste, and mix it。
7
Add cooled good yolk paste mix and evenly mix it with an eggbeater。
8
An animal light cream with an egg-pumping device spreads to soft hair bubbles (just as soon as the texture appears)
9
Pair up the mascarpone cheese paste in the light cream that's being spilled
10
(a) Laying the bottom of a baked cookie into the bottom of the mold (which can be cut in advance according to the size of the base)
11
Italian condensed coffee and rum are mixed into coffee wine, and the bottom of a biscuit is brushed with a braid
12
Put the mixed cheese cream in a bouquet and squeeze it on a cheese cream. Take a finger cracker, rub it in the coffee bar, fill it with coffee. And then they lay their fingers on cheese paste
13
Repeat this process until you're covered in finger cookies. And then the rest of the mascarpone cheese is squeezed into the cookie layer and finally scraped out with a scratchboard. Put it in the freezer room and freeze it for five to six hours or spend the night. Once the cheese is condensed, demersal and on the surface cocoa powder。