Cocoa Tiramisu Cake
There is no denying that making tiramisu is indeed difficult. For many people, failure to successfully make a decent cake must be due to a certain process: the quality, quantity, technique, order, temperature of the ingredients. If you think carefully, you can successfully make a beautiful cake that belongs to you.
Recipe Recommendations
- sweetening
- roast
- several hours
- divine level
Steps for Cocoa Tiramisu Cake
1
Weigh 250g of mascaponecheese cheese, add 2 egg yolks, and squeeze constantly. Don't stir like beating eggs, but squeeze constantly to blend the cheese and egg together.
2
Add 60g of pure milk and continue to squeeze.
3
Add 75 g of tablespoons powdered sugar and continue to squeeze until it completely blends together into a uniform puree.
4
Take appropriate amount of Ladyfinger finger cookies, soak the upper side of the cookie with a brush dipped in expresso coffee water, and then place them intensively in the molds selected in advance. The irregular parts can be broken apart and soaked in, using this as the bottom of the cake.
5
Take a separate basin, pour 250g of whipped cream, and stir with a blender until mushy.
6
Add 10g of melted fish glue into a cheese bowl squeezed evenly with a spatula.
7
Add the whipped cream.
8
Pour in 10g of weighed brandy; continue to squeeze with a spatula to keep the small bumps in it.
9
After completely smoothing, pour into the prepared mold. (The mold has no bottom, so wrap the bottom edge and side edges with tinfoil. Pay attention to turning out the edges that are wrapped to facilitate removal after forming)
10
Carefully shake the poured cake stock on the table to evenly distribute it, and then place it in the refrigerator to freeze for more than 2 hours, the longer the better.
11
Take advantage of this time to carefully design a pattern! Draw a sketch first, and then use a carving knife to carve out paper-cut paper (preferably a thicker paper or plastic sheet).
12
Take out the frozen raw liquid, quickly heat it around with a musket to separate it from the mold, then peel off the tin foil, remove the mold cake, and a small sample of the cake appears, clapping, clapping.
13
Carefully place the carved pattern on the cake and press it slightly.
14
Use a mesh cover to spread cocoa powder evenly, not too thick, but as evenly as possible.
15
Carefully remove the pattern film, and the cocoa tiramisu is complete!!
16
It is best to eat it as soon as possible or store it refrigerated. As a representative of Italian desserts, Tiramisu has a gorgeous appearance and charming posture. It is currently a fashionable dessert popular in major cafes, bakery stores and western restaurants. This dessert has been popular since the mid-1980s. Nowadays, a variety of high-end restaurants around the world may serve this dessert, rather than exclusive to Italian restaurants. The most innovative in its formula is the coffee-flavored cheese milk and egg liquid, which is also absorbed by other forms of hot and cold desserts such as cakes and puddings.