Tyramisu

By VicentaLakin

Tyramisu
IT'S A LITTLE DIFFERENT THAN BEFORE, WITH AN EGG PURIFIER IN IT AND A FINGER CRACKER, A COOKIE WITH SUGAR, AND I LOST SUGAR, AND IT'S STILL NOT SO SWEET. THE WHOLE TASTE IS LIGHTER, AND THIS TIME I'M ADDING RUM AND COFFEE, BECAUSE MY BROTHER SAYS IT'S NOT STRONG ENOUGH, AND IT'S PROVING TO BE BETTER. IF IT'S IN A CONTAINER, IT'S BETTER NOT TO PUT THE GLITCHES IN IT, BUT IT'S RECOMMENDED TO TAKE THEM OUT OF THE FRIDGE, SUMMER, HIGH TEMPERATURES, EASY TO MELT, AND IF IT MELTS, THE COOKIES ARE BAD, AND THE WOOD WITH THE MOUTH. PS, THE SIZE OF THIS FORMULA IS AN 8-INCH MODEL OR TWO 6-INCH MODEL. ACTUALLY, IF THERE'S MORE, JUST FIND A SMALL CONTAINER AND LOAD IT UP. SOME WORDS ARE UNPROFESSIONAL, NO JOKES。

Recipe Recommendations

  • mascarpone cheese 250g
  • eggs of 3
  • sugar 40g
  • light cream 250g
  • gelatin tablets 10g
  • protein one
  • white rum
  • Favna cocoa powder appropriate amount
  • Pure coffee powder 5g
  • protein powder 1g
  • finger biscuit appropriate amount
  • water 13g
  • coffee wine

Steps for Tyramisu

  • Make Tyramisu step 0
    1
    Only Maskapen cheese is said to be Tilamisu。
  • Make Tyramisu step 1
    2
    Just animal cream. I've used everything. I'll buy it when it's cheap. Personally, Anja is the best, stable, everything is done and prices are moderate. Germany's Odrebo is more subtle and tasteless. The tower is thick, making light cheese。
  • Make Tyramisu step 2
    3
    I USED TO USE A G7 FOR COFFEE, AND THEN I CHANGED THIS, AND I COULD USE VANILLA, WHATEVER, AS DARK AS POSSIBLE, BROWN, NOT GOOD COLOR, AND THE DIVIDING LINE. WHEN THE LINE IS FINISHED, IT'S FAINT, IT'S BITTER, IT'S IMPORTANT TO TASTE, IT'S BEAUTIFUL. QUICK SOLUTION, NO USE, NO TASTE, AND SWEETNESS。
  • Make Tyramisu step 3
    4
    They say it can be replaced with a lot of sweets. Marsala says it's the most authentic. I've only used the rum of this sign, and then I find different shares. This one's greasy and tastes light. Try something else later。
  • Make Tyramisu step 4
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    Coffee, fragrance, and beautiful colour。
  • Make Tyramisu step 5
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    Finger crackers
  • Make Tyramisu step 6
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    Fafner, well, it's a lot better than it is
  • Make Tyramisu step 7
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    it's about a g paste, it's a little bumpy, it's a bit of a choke, it's like ginger, it's probably less, it's less, it's less, it's less, it's less, it's more like, it's more like, it's more like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like, it's like。
  • Make Tyramisu step 8
    9
    Gilliding, 10 grams, ice-cooled, short-lived, more obscurous, easy to get。
  • Make Tyramisu step 9
    10
    split first, put 30 g sugar on the yolk. slightly twitched, lighten up。
  • Make Tyramisu step 10
    11
    In the summer, without hot water and slowly twitching with eggs, Maskapen can open it, of course, before the room temperature is removed. It can't take too long to get in the hot water in winter, and Mascapán will become rare。
  • Make Tyramisu step 11
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    13 g water, 40 g sugar, 118 degrees, no mixing, mag. attention, set them up, don't fire, wait until the eggs are emptied。
  • Make Tyramisu step 12
    13
    an egg purr, plus 1 g of protein powder, a low-speed break, and a dry-haired bubble, i usually hit a visible line, and stopped when there was a little crack bubble on the side of the vessel to make sugar. i personally think about nine points。
  • Make Tyramisu step 13
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    About this
  • Make Tyramisu step 14
    15
    Sugar at 118 degrees, a little bit, a few laps, then a turn to the rest. Don't hesitate, fast. Hand-held egg-beating requires some skill. Left hand needs help. It's better to work on the desktop. It's unskilled. Just do it a few times. Ps, remembering the sad days of Macalon, with a real pot of protein and powder。
  • Make Tyramisu step 15
    16
    when the syrup is all poured down, it will be hurried for about a minute or so, until there is a visible mass of protein frost, and the container will not be able to flow and succeed. actually, that's the way the macaron syrup works. i'm gonna put the chorded protein cream in the egg fluid and add 10ml to the bar。
  • Make Tyramisu step 16
    17
    well, i forgot to take a picture of this. the water in the pot can be melted at 60 degrees and then poured into 10 milligrams of white rum, evenly blended, cooled and mixed into the egg fluid at around 38 degrees. that's it, moose。
  • Make Tyramisu step 17
    18
    把5克咖啡粉＋约30克水溶化，加约5ml咖啡酒，不加也行。最底下一层只蘸一面咖啡液，有糖粒的一面蘸，蘸，一下即可，Finger crackers的吸水性非常惊人，别多了，如果，蘸多了，软得没支撑力了的饼干就别要了。
  • Make Tyramisu step 18
    19
    Look good
  • Make Tyramisu step 19
    20
    There's no cookies in the penthouse mousse. Then, a little tender. Don't push. Biscuit moves。
  • Make Tyramisu step 20
    21
    This time, the cookies are double-sided, your hands are fast。
  • Make Tyramisu step 21
    22
    And pour in the moose to the full edge. In the fridge for more than four hours, I'm basically spending the night. Don't cover it or button it up, it'll be steam, it'll be too wet, it'll be thick, it's not pretty。
  • Make Tyramisu step 22
    23
    when it's cooled, i usually throw cocoa powder, plus a g of cinnamon powder, and then take off the mold, blow it around with a wind blower, put it on a big glass with a back button, and then come down in a minute. summer is easy。
  • Make Tyramisu step 23
    24
    边上排一圈Finger crackers
  • Make Tyramisu step 24
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    Seal it with transparency
  • Make Tyramisu step 25
    26
    Put the white chocolate in the bouquet, waterproof it, cut it down, write a few blessed words。
  • Make Tyramisu step 26
    27
    Get a nice bow, get up high。
  • Make Tyramisu step 27
    28
    Well, you can take a picture
  • Make Tyramisu step 28
    29
    If we don't figure it out, Moose's got a lot of fluid
  • Make Tyramisu step 29
    30
    Deser
  • Make Tyramisu step 30
    31
    Deser
  • Make Tyramisu step 31
    32
    再Deser
  • Make Tyramisu step 32
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    All right, that's it. Good luck。
  • Make Tyramisu step 33
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    Plus, eat it yourself and put it in a box. Hold on to this big box, and it'll be a happy house for two hours at the gym the next day。

    • Tyramisu Make Tips

    Actually, I've seen countless ways to make tiramisu, including recipes with egg whites beaten to stiff peaks. I tried it once and immediately felt that my previous attempts without egg whites were too watery. Switching to the Italian meringue method is much better. How can I describe it? It seems the Italian meringue blends the egg yolk and cheese mixture more perfectly, resulting in a silkier texture that doesn't separate as easily. So, for those who can make meringue, I highly recommend this recipe. Add the cocoa powder right before serving; this way, it won't get damp or form a hard crust. Don't use too much—it will be too bitter, and you might choke on it, haha. I personally think ladyfingers taste better than chiffon cake slices, as they have a bit more chew.

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