Tiramisu
By VicentaLakin
Tiramisu has a lot of formulas. Differences in the proportion of raw materials can cause fine differences in the taste and taste of cake. I prefer today's version that does not add any condensant. It's softer and softer. When you dig a spoon in the portal, the cheese paste melts in the mouth, from the tip of the tongue to the throat, and every taste bud cell screams for happiness
Recipe Recommendations
- Mascapone cheese 80g
- light cream 80g
- eggs one
- Instant black coffee 1/2 teaspoon
- Coffee flavor cake appropriate amount
- cocoa powder appropriate amount
- fine sugar 20g
- Baileys 10ml
Steps for Tiramisu
1
Preparation of materials and early extraction of thawed cheese
2
- 25 ml of boiling water in fast black coffee, mixed to full melting, cooled and added to the beryllium, evenly mixed
3
when eggs are scattered, 10 g fine sugar is added, the insulated water stirs up until the sugar melts, and then they are removed and continue to stir until the colour becomes lighter, in a dense state, and when an egg-beater is lifted, the fall of the egg fluid does not immediately disappear
4
Add mascarpone to the yolk paste
5
Smuggle to fine and smooth without particles. If necessary, insulated water may be mixed, but not too hot
6
add the remaining 10 g of fine sugar and a small amount of beverage to the light cream, which causes a disturbance to 6 distributions, i.e., the thickness of the cream and the large texture
7
(a) The dichotomy of the light cream and yolk cheese distributed
8
Coffee-smelling cakes can be shredded or finger cookies used
9
At the bottom of the cup a little cake paste
10
The cake is painted on the face of the wine made in step 1 and then placed in the cup
11
(b) Continue pouring into the cake paste until it is basically filled with cups, which are then placed in the freezer for the night
12
Take out the cake and put cocoa powder on it. Additional cream could also be given and then squeezed on the face of the cake with cocoa powder, which would be stronger。