The real tiramisu is characterized by soft body, because its main raw material is soft cheese, which is specially used for dessert, which is different from raw cheese used for cooking; There must be a cake at the bottom and in the middle. Authentic tiramisu is finger cake; There is also a strong taste of coffee wine, because finger cakes must be made with the taste of coffee wine; You must also sprinkle a thick layer of cocoa powder.

Taste characteristics: Cheese, coffee and cake are smooth, with delicate and charming taste, like missing in love.

Bottom material: finger cake or cake, butter.

Ingredients: cream, soft cheese, coffee wine, egg yolk, fish meal, sugar, green lemon juice.

Steps:

First, seal the bottom of the cake mold with butter paper and smear the bottom of the cake evenly.

Sprinkle coffee wine evenly on the bottom of the cake and let it taste fully for about 30 minutes.

Stir the cream and cheese until soft.

Add egg yolk to the cream, then add sugar, green lemon juice and salt, and stir well.

Dilute gelatin powder with water, then dissolve it in hot water and pour it into cheese.

Add the whipped cream to the cheese paste and stir well.

Add the mixed cheese stuffing to the pre-made cake bottom and put it in the refrigerator for about six hours.

Add cocoa powder and powdered sugar for decoration and you're done.

There is no denying that Tiramisu is really difficult to do. For many people, the failure to make a decent cake must be due to a certain process, such as weight, technique, sequence and temperature. After careful consideration, you can successfully make a beautiful cake of your own. 1, cream should be affordable, containers and tools should be clean, that is, there is no extra oil and water. Put the materials evenly, don't pour them all at once. 3. Fish gelatin powder should be dissolved in frozen water first, and then in hot water. 4. Pay attention to the order of adding materials. 5, it is best to use finger cakes, which are hard in China. Or a cake with good water absorption. 6. If it tastes like green tea or coffee; Just add 2 tablespoons cornmeal and flour and sieve.

The second type:

Material (10 *14 ~15.5 inch rectangular die)

4 eggs, 2 tablespoons of sugar+1/4 cups, 2 teaspoons of green tea powder, 2 teaspoons of baking powder 1 2 cups of flour 1/2 cups (I used low flour), and 5 teaspoons of warm milk stuffing1.

1/2 cups of taro paste and 1/4 cups of fresh cream.

Exercise:

1 oven preheating 160c

Mix flour and baking powder, and then sieve twice for later use.

Add 2 tablespoons sugar to the egg yolk and stir until the color turns white. Mix the green tea powder with warm milk, add it into the egg yolk paste and mix well.

4 Add 1/4 cups of sugar to the egg white three times until it is difficult to foam. Add it into the egg yolk paste three times and stir well. Sift in flour and baking powder and mix well.

Pour the cake batter into a rectangular mold covered with baking tray paper, smooth it and bake it for about 15 minutes (don't bake it too dry, just insert toothpicks into the batter).

When the cake is slightly cold, peel off the lining paper, then put the cake back on paper or dry towel. When the cake is hot, roll it into a loose cake roll with paper or towel and fix it. Towels can keep moisture, so the cake won't dry. This is the origin of towel cakes. ) Wait until it gets cold.

Beat the cold cream into a wet foam. Add the taro paste and stir well. Rub on the focal surface (front) of the cake. Roll it up Wrap it in paper and wrap it tightly. Refrigerate in the refrigerator until it solidifies. Slice it and eat it.