tiramisu
Tiramisu, the prestigious Italian dessert. A closer look at its historical origin, it can be traced back to a northwest Italian dessert called Zuppa del Duca or Zuppa Inglese in the 17th century, but the real tiramisu did not appear until the 1960s in the northwest of Venice, Italy. The area began to appear. Locals use Mascarponecheese as the main ingredient, and then replace the traditional dessert sponge cake with finger biscuits, adding other elements such as coffee and cocoa powder. The formula is very simple, but it combines the unique flavors of three Western foods: cheese, coffee and wine aroma, ruthlessly steals the limelight of cheesecake. Sweet and bitter are like angels and demons, combined harmoniously and in conflict.
Recipe Recommendations
- mascarpone 250 grams
- finger biscuit a bag
- egg yolk of 2
- sugar 75 grams
- water 75ML
- light cream 150ML
- cocoa powder appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for tiramisu
1
Ingredients: 250 grams of Mascarpine, a bag of finger biscuits (I only used 8), 2 egg yolks, 75 grams of sugar, 75ML of water, 150ML of light cream, 15 grams of Gillette Ding powder, 50ML of coffee wine, moderate amount of cocoa powder.
2
Beat egg yolks until slightly white.
3
Add 75 grams of sugar to 75ML of water, stir well, and turn off the heat when heating until boiling.
4
Pour in the egg yolks, while stirring with the egg beater until the temperature cools, then place in the refrigerator and refrigerate.
5
Send away Mascapone, which has been softened at room temperature.
6
Pour 15 grams of gelatine powder into 15ML cold water to soak it fully, then place it in the microwave for high heat for 1 minute to form a transparent gelatine liquid.
7
Whisk 150ML of light cream, mix with egg yolk paste, mascarone, and gelatine liquid, stir well and set aside.
8
Pour coffee liquor into a plate and dip finger cookies in coffee liquor on both sides.
9
Lay finger biscuits soaked with good wine neatly on the bottom of the mold.
10
Pour in half of the mascarone paste and scrape it slightly with a spatula.
11
Lay on a layer of finger biscuits dipped in coffee and wine.
12
Pour in all the remaining mascarone paste, scrape it flat, and pour it a few more times to level the surface.
13
Cover and place in the refrigerator for 4-5 hours.
14
When removing, sieve cocoa powder on the surface and serve.