Tiramisu

By VicentaLakin

Tiramisu
Tiramisu is an Italian dessert with coffee and wine. Maskarpun cheese was used as the main material, with finger biscuits replacing traditional dessert sponge cakes with other elements such as coffee, cocoa powder. Tastes of sweetness, smoothness, sweetness, obnoxiousness, softness and the likeness of sweetness. In Italian, Tiramisu means "take me away now" means eating this delicious food, and it'll be happy, as if it were a fairyland. There are three versions of the story behind Tiramisu, the most classic of which is that an Italian soldier is about to go to war, but nothing is left of the house, and love his wife, in order to prepare for him dry food, has made all the cookies and bread that he can eat in the house into a pastry intended to take me away, which is called Tiramisu. Whenever the soldier ate Tiramisu on the battlefield, he remembered his home, his loved ones. In Italian, Tiramisu has the meaning of “take me away”, taking away not only delicious but also love and happiness. The most common is the Tiramisu made of coffee and cocoa powder, which has turned the tradition upside down, made a fresh tea-smelting Tiramisu, and is egg-free and taboo about raw eggs to try this classic dessert

Recipe Recommendations

  • Muscarpine cheese 250g
  • light cream 200g
  • fine sugar 55g
  • vanilla extract 5ml
  • milk 70g
  • matcha powder
  • gelatin 2 tablets
  • finger biscuit 1 Pack
  • rum 10ml
  • hot water 55g
  • sugar beads appropriate amount

Steps for Tiramisu

  • Make Tiramisu step 0
    1
    Get the material ready. Maskarpun cheese soften early
  • Make Tiramisu step 1
    2
    "Gelitin's cold-water bubble."
  • Make Tiramisu step 2
    3
    add 8g tea powder to the 50g hot milk and mix it evenly with tea
  • Make Tiramisu step 3
    4
    The glitting squeezed out of the spare bubble to dry water and added to the mix of tea and milk sauce in step 3
  • Make Tiramisu step 4
    5
    The softened Maskarpun cheese with sugar and electric omelet
  • Make Tiramisu step 5
    6
    It's light cream to six. It's fine
  • Make Tiramisu step 6
    7
    Put the light cream down to the mascarpone cheese and keep it even with an electric omelet
  • Make Tiramisu step 7
    8
    add the rest of the 20g milk and vanilla
  • Make Tiramisu step 8
    9
    add 5g tea powder to the hot water, evenly mixed with tea, and continue to mix rum and sugar, evenly, into tea syrup
  • Make Tiramisu step 9
    10
    SEALED WITH TIN PAPER, THE MOOSE OF UN 27201 IS COVERED, THE FINGER CRACKERS ARE COVERED WITH TEA SYRUP (FULLY IMMERSED) AND LAID ON THE BASE OF MOOSE
  • Make Tiramisu step 10
    11
    Half of the tea mousse drops are in, and the fridge is frozen in 10 minutes
  • Make Tiramisu step 11
    12
    Once again, a finger cracker covered in tea syrup, covered in the rest of the tea mousse, frozen for more than four hours
  • Make Tiramisu step 12
    13
    Take out the well-prepared tea tiramisu, use the wind blower (or hot towels) to heat the surroundings slightly, to remove the mimics, and then put powder on the tea, wrap your fingers around the cookies and decorate them

    • Tiramisu Make Tips

    ONE, FINGER CRACKERS CAN BE MADE MYSELF. I'M LAZY TO TAKE BEAUTIFUL PICTURES. VANILLA IS NO GOOD. TEA POWDER IS MORE DELICATE WITH TEA

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