1、

Prepare the materials of Ms. Finger in advance.

2、

Separate the eggs first, and put the egg whites in an oil-free and water-free beating bowl.

3、

First, treat the egg yolk paste and add fine sugar to the egg yolk.

4、

Send it with electric egg beater until the yolk turns white and thick, and the lines are not easy to disappear, and then put it aside for use.

5、

Then send the egg white cream, first beat the egg white into fish eye bubbles, and then add 1 fine sugar.

6、

Beat the egg whites with electric egg beater Expressway until they are slightly fine and soft, and then add the remaining fine sugar 1.

7、

Then beat it with electric egg beater at medium speed until it is fine, and then add the last fine sugar.

8、

Use electric egg beater to deliver it at low speed until it is lifted to form a hard pointed hook, and the pastry looks very delicate.

9、

Beat the egg white cream, first mix 1/3 egg white cream and egg yolk paste evenly.

10、

Pour it back into the meringue and stir well from bottom to top.

1 1、

Sift in the low-gluten flour.

12、

Stir well from bottom to top, as long as there are no flour particles. Don't stir too much, so the batter won't be particularly smooth.

13、

Prepare the piping bag in advance and put the batter into the piping bag.

14、

Cut a small hole in the paper bag directly, first put a tarpaulin on the baking tray, and then squeeze out small strips on it.

15、

The oven is preheated in advance. 170 degrees 10 minutes later, put the lady's fingers in the middle and upper layer of the oven, and the up-and-down function is 170 degrees for 20 minutes.

16、

When the baked surface is golden yellow, it can be taken out of the furnace, cooled and demoulded.

17、

Next, do the tiramisu part and prepare the materials of tiramisu liquid.

18、

Put an egg yolk and 60 grams of fine sugar in a small bowl.

19、

Take a large pot, first boil hot water in the pot, put a small bowl of egg yolk and fine sugar in the hot water pot, and heat it with warm water.

20、

The manual whisk keeps stirring until the yolk turns white and the fine sugar dissolves, and the processed yolk paste is set aside.

2 1、

Pour the whipped cream into a clean The Mixing Bowl.

22、

Beat the cream with electric egg beater at low speed until obvious texture appears.

23、

Pour mascarpone into a clean eggbeater.

24、

Then use electric egg beater to beat Mascapone until it is soft and delicate.

25、

Then pour the pretreated yolk paste into Mascapone and stir it evenly with electric egg beater.

26、

Stir with a scraper until there are no particles.

27、

Then pour the whipped cream into the mixed mascarpone sauce.

28、

Mix and stir evenly.

29、

Put the prepared cheese liquid into a paper bag for later use.

30、

Pour the coffee wine into a small bowl, and the finger lady rolls it in the coffee wine.

3 1、

Then put it in the prepared small cup and lay a layer under it.

32、

Then squeeze in the cheese liquid and shake it gently.

33、

Then spread a layer of lady finger with coffee and wine on the cheese surface.

34、

Then squeeze into the cheese liquid.

35、

Put the prepared tiramisu in the refrigerator for more than 4 hours, then take it out and sprinkle it with moisture-proof cocoa powder.

36、

Then use the pattern card of sifting powder and sprinkle moisture-proof sugar powder on the surface as decoration.

37、

In this way, the lovely Tiramisu is completely done.

38、

This is a soft tiramisu with a delicate and smooth taste.

Cooking tips

1, this is a soft-body version of tiramisu, which is suitable for use in cups and not for making circular molds without using gelatin tablets.

2. If there is no coffee wine, use black coffee 120g+ rum 30g instead.

You can also use the ready-made lady finger you bought.

4, if there is no mascarpone, you can use 50 grams of whipped cream +200 grams of cream cheese instead, of course, the taste will be biased.