Tiramisu, Italy
By VicentaLakin
Recipe Recommendations
- milk fragrance
- other
- ten minutes
- ordinary
Steps for Tiramisu, Italy
1
Prepare a container, I use a rectangular tin foil box for the oven. At the same time, cook a pot of Italian expressocoffee. Then prepare finger cookies, fingercookiesfortiramisu, ISAVJIARDI
2
Separate the white and yolk of the three eggs and beat them in two clean containers.
3
Add a little salt to the container containing the egg white, and use a manual egg beater to stir until the blender can stand upright in the egg white paste, indicating that the beating is ready.
4
Add 6 tablespoons of sugar to the egg yolks container and stir until the egg yolks expand.
5
Add a box of mascarp (softcheese) to the stirred egg yolk container and continue to stir well.
6
Add the stirred egg white cream into the egg yolks in batches, stir slowly, be sure to stir slowly!!!
7
Pour the brewed coffee into an empty container, add sugar, milk, and stir. Quickly dip the finger biscuits in the coffee, quickly and evenly. Don't get the finger biscuits too wet or too dry.
8
Place the soaked cookies on a large plate of tinfoil and spread them evenly.
9
Then spread the beaten egg white and egg yolk paste creammix on the biscuit layer.
10
Repeat the action of wrapping the biscuit with coffee liquid, spread another layer of finger biscuits, and then apply a layer of egg batter.
11
Spread the remaining egg batter on the biscuit layer and spread evenly.
12
Spread cocoa powder evenly on the cake layer with a slip net.
13
Sprinkle, sprinkle, sprinkle until it is covered.
14
Wrap it in plastic wrap, wrap it in tin foil, and refrigerate in the refrigerator for one day.
15
Haha, the Italian mother is very considerate. She made a tiramisu a day in advance and can be eaten now. The semi-finished product I learned today will be taken home and kept for tomorrow. I ate a lot in one go, praise it!