There is a special love for Tiramisu, perhaps due to the touching legend.
When I first learned how to bake, I tried it without knowing how deep it was. I didn't have gelatine tablets. I replaced it with fish jelly powder and seemed to have added white to it ~ After a long time, the finished product can only be described in one word--It's terrible.
I am really grateful to LG. No matter what I make, he can still eat it, which gives me the courage to try again. There is still a group of such gray and durable silver around me, eating all my successful and unsuccessful works. Thank you for your support!
Later, I tried making tiramisu again with two friends according to Junzhi's recipe, and it was very successful. Just because I didn't buy Mascapone cheese, I didn't send a picture.
Now that all the raw materials are ready, let me enjoy the joy of success.
tiramisu
Recipe Recommendations
- animal whipped cream 180ML
- water 90ML
- fine sugar 90 grams
- egg yolk of 2
- gelatin tablets 12 grams
- cocoa powder appropriate amount
- finger biscuit 3 parts
- sweetening
- baking
- several hours
- ordinary
Steps for tiramisu
1
Mascarpon, which translates into "Mascarpine cheese/cheese" or "Mascarpine cheese/cheese" in Chinese. Some people use cream cheese + lemon juice instead of mascarpine. Although it tastes good, the two are fundamentally different. If you are pursuing original tiramisu, it is better to use mascarpine.2
Whippingcream, which is called "animal whipped cream" in Chinese, is available in Anjia and Nestle.
3
The coffee wine needed to make tiramisu.
4
Preparation: Break the gelatine slices into small pieces and soak them in cold water to soften.
5
Beat the egg yolks with an egg beater until thick.
6
Pour water and fine granulated sugar together into a pan and heat to make sugar water until boiling.
7
After the sugar water boils, turn off the heat. While stirring the sugar water with an egg beater, slowly pour in the egg yolks beaten in step 5. After the egg yolks are poured, continue to beat with an egg beater for 5-10 minutes until the temperature of the egg yolks paste drops close to the temperature of your palm.
8
Pour the beaten egg yolk paste into a large bowl and set aside (the egg yolk paste must be completely cooled before using).
9
In a bowl, fill the Mascapone cheese and beat with an egg beater until the cheese is smooth.
10
Mix the beaten Mascapone cheese and egg yolk paste well.
11
Soak soft gelatine tablets and drain the water, heat until melted into gelatine solution. Pour the gelatine solution into the Mascapone cheese paste mixed in Step 10 and mix well.
12
Beat the animal whipped cream with an egg beater until soft and fluffy (the lines just appear).
13
Add the beaten animal whipped cream to the Muscarpine cheese paste and mix well.
14
Place the round finger biscuit on the bottom of the mold, dip it in the coffee wine with a brush, and evenly coat the surface of the biscuit.
15
Pour in half of the Mascapone cheese paste.
16
Take a finger cookie, dip it in coffee wine, cover it with coffee wine, and spread the cookie on the Muscarpine cheese paste.
17
Repeat this process until the cheese paste is covered with biscuits.
18
Pour in the remaining Mascapone cheese paste. Cover the cake mold with plastic wrap, place in the refrigerator, and refrigerate for five to six hours or overnight.
19
Remove the cheese paste from the mold after it sets.
20
Sprinkle with cocoa powder on the surface and decorate with finger biscuits, and tiramisu is ready.tiramisu Make Tips
1. It is best to sprinkle cocoa powder before eating to prevent the cocoa powder from getting damp. 2. Tiramisu needs to be refrigerated and eaten as soon as possible. If you need to extend the storage period, you can put it in the freezing layer to freeze. When you want to eat, put it in the refrigerator in advance, let it be naturally thawed before eating.