tiramisu
By DwightGraham
Ingredients: whipped cream
Recipe Recommendations
- whipped cream 280g
- egg yolk of 2
- fine sugar 40 grams
- fish film 1 to 2 tablets
- finger biscuit appropriate amount
- protein of 4
- sugar 120 grams
- low powder 120 grams
- sweetening
- baking
- a day
- simple
Steps for tiramisu
1
Mix egg yolks and 40 grams of sugar, and stir evenly with a manual whisk until the color is lighter
2
Add 80 grams of sugar to the egg white in three portions and beat until it is nearly dry and frothy.
3
Mix the beaten egg yolks and the meringue cream
4
Sift in the low flour in two times and mix well
5
Put the batter into a decoration bag with a round flat-mouthed flower spout, spread a high-temperature cloth or oil paper on a baking sheet, and squeeze out finger-shaped batter at intervals. Sift the surface with powdered sugar
6
Preheat the oven at 190~200 degrees for 10-15 minutes, color the surface and turn it golden yellow
7
Break the fish film into pieces, add 30ml of cold boiled water, soak it until soft, and melt the insulating water for later use. Mix the coffee wine and sugar liquid and let it cool for later use: 25 grams of granulated sugar, 2 grams of coffee powder, 75 grams of boiled water, and a teaspoon of rum (mainly for children. The concentration of my wine and sugar liquid, rum and coffee are very low. Next time, I'll go back to chocolate sponge, which feels more convenient).
8
Use a mousse ring to measure the size of the finger cookie
9
Mousse rings and tinfoil for later use. Cut off the excess parts of the finger biscuits, place them in the model, and evenly brush with wine sugar liquid for later use
10
Stir well the egg yolks and fine granulated sugar, heat against the water and stir until the granulated sugar dissolves and the color becomes lighter. Then turn off the heat
11
Add the mascarban cheese and continue to stir in the insulated water until the cheese melts
12
Add 2 tablespoons of coffee wine sugar liquid and mix well
13
Add the melted fish gelatin liquid to the cheese paste from step 5, stir with ice water to cool down
14
Beat the animal whipped cream until about 6 (there is a small hook when lifting the whisking head), add it to the cheese paste cooled in step 7 in two times, and mix well
15
Pour the cheese paste into the model with the bottom cake slices to half the height
16
Then add another layer of finger cakes brushed with wine and sugar liquid
17
Pour in the remaining cheese paste and smooth the surface
18
Refrigerate in the refrigerator until solidified, remove and sieve with sugar-free cocoa powder
19
mold release
20
Cut into slices and start enjoying.tiramisu Make Tips
When demoulding, use a hair dryer to blow close around the mold and you can easily demoulding. But you can't blow it for too long, it will melt after too long. There is a simpler method. Wet a long thick towel and twist it out. Put it in the microwave and heat it on high heat for 1 minute. Remove it and place it around the mousse ring for a few seconds. Remove it, and you can easily remove the mold.(It is recommended to wear anti-scalding gloves to operate)