tiramisu
By VicentaLakin
Recipe Recommendations
- Muscarpine cheese 250g
- finger biscuit appropriate amount
- animal whipped cream 150ml
- gelatin tablets 10g
- fine sugar 75g
- water 75ML
- coffee wine 40ml
- egg yolk of 2
- cocoa powder appropriate amount
- Moisture-proof powdered sugar appropriate amount
- milk fragrance
- skills
- several hours
- senior
Steps for tiramisu
1
Ingredients: 250g of Muscarpine cheese, 75g of fine sugar, about 10g of gelatine tablets, 150ml of animal whipped cream, 75ml of water, 40ml of coffee wine, 2 egg yolks, appropriate amount of cocoa powder, 1 finger biscuit (see the recipe for making)
2
Muscarpine cheese
3
Break the gelatine slices into small pieces and soak in cold water to soften
4
Beat the egg yolks with an egg beater until thick
5
Beat the egg yolks with an egg beater until thick
6
Weigh 75ml of clear water in a measuring cup and pour it into a milk pot
7
Add fine sugar to water
8
Heat and boil into sugar water,
9
Turn off the heat after boiling
10
While beating with an egg beater, slowly pour into the egg yolk paste and continue beating with the egg beater
11
After about 5-10 minutes, the temperature of the egg yolk paste had dropped,
12
取一盆，将Muscarpine cheese放入
13
Beat with an egg beater until smooth
14
Beat with an egg beater until smooth
15
Beat with an egg beater until smooth
16
Muscarpine cheese打好后与蛋黄糊混合翻拌均匀，
17
Drain the gelidine tablets and heat until melted
18
Become gelidine solution
19
将吉利丁液倒入混合好的Muscarpine cheese，
20
Beat 150ml of whipped cream with an egg beater until soft and foamed (just the lines appear
21
Beat 150ml of whipped cream with an egg beater until soft and foamed (just the lines appear
22
Beat 150ml of whipped cream with an egg beater until soft and foamed (just the lines appear
23
打发好的淡奶油倒入Muscarpine cheese糊里，翻拌均匀
24
Prepare a 6-inch round mold (preferably a movable bottom) 40ml coffee wine and a portion of finger biscuits
25
Take a finger cookie and quickly dip it in coffee wine until the finger cookie is covered with coffee wine,
26
Then spread the finger cake to the bottom of the cake bowl
27
Then spread the finger cake to the bottom of the cake bowl
28
倒入一半的Muscarpine cheese糊，
29
重复这个过程，在Muscarpine cheese糊上继续铺一层蘸了咖啡酒的手指饼干，并倒入另一半拉丝卡彭芝士糊
30
重复这个过程，在Muscarpine cheese糊上继续铺一层蘸了咖啡酒的手指饼干，并倒入另一半拉丝卡彭芝士糊
31
Place the cake mold in the refrigerator and refrigerate for 5-6 hours or overnight.
32
After the cheese paste solidifies, remove the mold, sprinkle the surface with cocoa powder, and decorate it with finger biscuits, and use moisture-proof sugar powder to create a heart-shaped pattern
33
Tiramisu is ready
34
Cutted tiramisu
35
Cutted tiramisu
36
Cutted tiramisu