Tiramisu is a famous Italian cake, which can also be translated as Tiramisu. Tiramisu is made from finger biscuits brewed in coffee or rum, added with a mixture of mascarone, egg yolk, cheese, and sugar, and then sprinkled with a layer of cocoa powder on the surface of the cake. Tiramisu is always associated with love. In Tiramisu's original Italian text,"Tira" means "lift, pull","Mi" means "I","Su" means "up", which together means "pull me up"; there is also another explanation that is "take me away" and "remember me", which takes away not only delicious food, but also love and happiness.
The recipe I used came from Achun's. It was very delicious, neither sweet nor greasy, mellow, light in taste, light in taste, and just right in touch with coffee and wine aroma. This cake is to celebrate a good friend's birthday. Everyone said it was delicious. The finger cookies were also made by myself. The taste and taste are better than those I bought. The only shortcoming is that when I decorated it with powdered sugar, I made it too ugly and couldn't tell what it meant at all. Haha, use your imagination.
tiramisu
By WillyKuhn
Recipe Recommendations
- Muscarpine cheese 227 grams
- whipped cream 300ML
- espresso 1/4 cup
- egg yolk of 4
- sugar 1/4 cup +3 tablespoons
- finger biscuit appropriate amount
- powdered sugar appropriate amount
Steps for tiramisu
1
Cut the finger biscuits to a length slightly higher than the mold, and the mold uses the finger biscuits to border and lay the bottom.
2
Take 3 tablespoons of coffee wine and mix with 1/4 cup coffee.
3
Dip a brush with coffee liquor and brush it on the biscuits at the bottom of the mold.
4
Whisk egg yolks with 1/4 cup sugar in heat-insulating water until sugar melts.
5
Add 2 tablespoons of coffee wine and Muscarpine cheese to the egg yolk.
6
Beat until smooth (beat for 1-2 minutes).
7
Pour the whipped cream into a clean container, add 3 tablespoons of sugar and beat until stiff. (This requirement is not high, and it is okay to hit the head a little too much)
8
Use a rubber knife to stir the whipped cream and egg yolk cheese paste until evenly mixed.
9
Pour half of the egg and milk mixture into the mold and smooth out.
10
Dip finger biscuits with coffee solution on both sides.
11
Drain on the cream paste. (I put the cut pieces in, and it turned out that the cookies were delicious.)
12
Pour in the other half of the egg and milk mixture, smooth, wrap with plastic wrap, and refrigerate for more than 6 hours. (I left it all night.)
13
Sprinkle with cocoa powder before eating. (It tastes better if you sprinkle it thicker)
14
I sprinkled the powdered sugar all over the place, sweat!
15
Cut it open and eat together.