Tiramisu
By VicentaLakin
Recipe Recommendations
- mascarpone 250 grams
- light cream 200 grams
- water 75 grams
- fine sugar 75 grams
- egg yolk of 2
- Italian espresso 60 grams
- rum 15 grams
- gelatin tablets 2 tablets
- matcha powder appropriate amount
- finger biscuit 1 Pack
- sweetening
- mix
- several hours
- ordinary
Steps for Tiramisu
1
75 grams of fine sugar is added to 75 grams of fresh water, heated to boiling, mixed with heat, and immediately shut down。
2
Two yolks were hit with an eggbeater at a low speed until they were smoother。
3
When the egg yolk is finished, the sugar drops about 80 degrees, then pours the sugar into the well-filled egg yolk, and the egg-beater stirs for five minutes at a low rate, to the point where the eggy glucose soluble tart is sticky. Then put the yolk paste on the side to cool down to room temperature。
4
250 grams of mascarpón punching in the balls
5
After Maskapen had been beaten, it was merged with the yolk paste that cooled to room temperature。
6
Two glitting chips were softed early and added 20 grams of clean water insulation to melt. When melted, the glitting drops into the mixed mascarpone egg paste, evenly mixing。
7
150 grams of light cream to a slight print。
8
Then you add the scrambled light cream to the mascarpone yolk。
9
Italian condensed coffee is mixed with rum, and instant soluble coffee is also available without condensed coffee。
10
The finger crackers were covered in the bottom of the mold with a little bit of the coffee。
11
Finally, the mixed mascarpone was poured into the freezer room for 5-6 hours or overnight. A solid cake covered with hot towels for half a minute can easily be deformed。
12
The pastry watch is covered with tea powder。