Tiramisu

By VicentaLakin

Tiramisu
Tiramisu is an Italian dessert with the taste of coffee and wine, made of mascarboni cheese, Italian coffee, finger crackers and coffee and rum. Tiramisu means "take me and get me up" means "take me out of here" and you'll be happy, like you're on a fairyland. I'm particularly fond of Tiramisu's mid-crackers, which are still delicious, and I ask you to take me away again:

Recipe Recommendations

  • Muscarpine cheese 250 grams
  • egg yolk of 2
  • sugar 75 grams
  • qingshui 75 grams
  • light cream 150 grams
  • gelatin tablets 10 grams
  • finger biscuit a pack
  • cocoa powder appropriate amount
  • powdered sugar appropriate amount
  • coffee wine appropriate amount

Steps for Tiramisu

  • 1
    Prepare all raw materials (coffee can be prepared with a package of instant coffee plus 10 kroner)。
  • 2
    Sugar melts with clean water into syrup。
  • 3
    Egg yolk。
  • 4
    A small amount of fine syrup has been added to the egg yolk。
  • 5
    Gillidin's early ice cream soft。
  • 6
    Gillidine insulated liquids。
  • 7
    All of the syrup was added to the yolk, which lasted eight minutes。
  • 8
    The Maskarpun cheese was placed in the container, and three rounds were struck, or the oil was separated。
  • 9
    Add the yolk paste three times to Maskarpun cheese. Send。
  • 10
    Good cheese paste. Add the glitting fluid backup。
  • 11
    Cream cream is ready, mixed with yolk paste。
  • 12
    Finger crackers and coffee。
  • 13
    One layer at the bottom of the mould (as graph)。
  • 14
    Then a layer of tirami succulent. Twist。
  • 15
    And then I'm going to put on another cookie。
  • 16
    And then a layer of tirami succulent. Twist. Refrigerator freezes for more than five hours。
  • 17
    Demolition (which can be used to blow around) followed by cocoa powder and sugar powder decoration。
  • 18
    A week of finger crackers, on it。

    • Tiramisu Make Tips

    1. Do not modify the formulation (six inches of mold) 2. Coffee wine is essential and essential for Tiramisu! It is important to freeze light cream more than 10 hours in advance, bearing in mind that it cannot be used, and never hit to the extent of a flower. 4. The two-and-three-second duration of the coffee fluid is sufficient, so that the biscuits are not immersed in the coffee fluid for long periods。

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