Prepare:
Take an iron pan, mix egg yolk with a spoonful of sugar, put it in water and heat it, and stir it with an eggbeater until the color turns pale yellow.
Add 1/3 cups of wine to the bowl and continue stirring until the yolk thickens. When finished, set aside to cool.
In another large bowl, mix and stir well, then add a spoonful of sugar and stir well.
Beat the whipped cream until it is soft.
In another large bowl, beat the egg whites until thick, and add the beaten egg whites.
Pour the rest of the wine into a shallow tray, dip lady finger in espresso and put it into a glass bowl or wine glass (a 9-inch× 2-inch glass baking tray can be used).
Cover with one layer of material (about 1), cover with another layer of material (about 1), and cover with another layer of material (about 1/2).
Repeat the previous steps and cover with a layer of coffee-soaked biscuits → Maersk Capone → Egg Yolk Wine → Cream Oil.
Refrigerate for several hours before eating.
Ingredients: 20-24 Lady Fingers 1 50g, 2 tablespoons iced black coffee, 2 tablespoons coffee powder, 2 tablespoons Italian almond wine, 4 egg yolks, 75g sugar, vanilla extract, 350g lemon and cheese, 2 teaspoons lemon juice, 250ml double cream,1tablespoon milk, 25g toasted almond toast and 2 portions cocoa powder.
Exercise:
1. Put the finger lady in the bowl.
2. Put the black coffee, coffee powder and wine together in the biscuit bowl.
3. Put the egg yolk in a heated bowl, put it in boiling water, and add sugar, vanilla extract and lemon juice. Add water and cook. Boil and stir until foam appears.
4. Put the cheese in a bowl, add lemon juice and stir well.
5. Add eggs and cheese, stir well and pour into a bowl with finger cakes.
6. add a layer of lady finger to the solidified object and make another layer according to the procedure just now. Cool in the refrigerator for 2 hours.
7. Add fresh milk and sprinkle with cocoa powder when eating. Finally, add rock sugar.
Practice 2: Bring the Marsala wine recipe.
Formula: 5 egg yolks, 3 egg whites, appropriate amount of whipped cream, 500g mascarpone cheese, appropriate amount of Masala wine, espresso, Ladyfinger, sugar-free cocoa powder.
Practice: tiramisu cake
1. Add 2 tablespoons sugar to five egg yolks and stir until the color is very light. Heat and stir in water. Add the other two tablespoons of sugar to the three egg whites until dry and frothy. The cream is also thick, so be careful not to break it too much.
2.500g mascarpone is poured into a large basin, and the thick egg yolk is mixed in first, and beaten well. Add foaming protein and whipped cream. Add appropriate amount of Masala wine or coffee liqueur and stir carefully. Try it yourself and adjust the amount of fruit wine.
3. Make two or three cups of espresso. Soak a few pieces of lady's fingers in coffee, then take them out quickly, and keep the biscuits not too wet or too dry.
4. Put it into the model. First, one layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream, another layer of coffee lady's fingers, another layer of cheese cream.
5. Plastic wrap is sealed and refrigerated. At least four hours is enough. It tastes better overnight.
6. Sprinkle sugar-free cocoa powder evenly before enjoying.
Practice 3: Traditional Formula
Ingredients: mascarpone cheese 250g, egg yolk 1, fine sugar 60g, whipped cream 120ml, 2 spoonfuls of instant coffee, warm water 15ml, and a little rum.
Surface decoration: a little cocoa powder and a little sugar powder.
Exercise:
1, add fine sugar to the egg yolk, and heat it with water until it is thick white.
2. Beat the whipped cream with electric egg beater for about 7 minutes.
3. Mascapone is beaten until it is loose, and then fully stirred with egg yolk liquid and whipped cream to mix into cheese paste.
4. Dissolve instant coffee with a little water and add rum. Take out one, run quickly with your fingers and put it in the bottom of the cup.
5. Pour the cheese paste into the cup, then add the biscuits soaked in coffee wine again, and repeat for 3 times.
6. Put tiramisu with cheese paste in the freezer for more than 1 hour, take it out and sieve it with cocoa powder and sugar powder for decoration.
Baking materials:
Cream, soft cheese, coffee wine, egg yolk, fish meal, sugar, green lemon juice.
Steps:
1. First, cover the bottom of the cake mold with butter paper and spread the bottom of the cake evenly.
2. Sprinkle the coffee wine evenly on the bottom of the cake and let it taste fully for about 30 minutes.
3. Add egg yolk to the cream, then add sugar, green lemon juice and salt, and stir well.
4. Dilute the gelatine powder with water, then dissolve it with hot water and pour it into the cheese.
5. After mixing, add the whipped cream into 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.
6. Decorate with cocoa powder and powdered sugar, and you're done.
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.
note:
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 not hard in China or have good water absorption.
6. If it tastes like green tea or coffee; Just add 2 tablespoons cornmeal and flour and sieve.
Practice 4: Simple Tiramisu (half-hour production)
Ingredients: 4 packs of Mufu chocolate cake /9.2 yuan, Nestle whipped cream /9.0 yuan, tiramisu mousse powder 1 1 Yuan. It can be done in half an hour-simple tiramisu finished product
Exercise:
1, in order to match the taste of Tiramisu, choose Fu Miao chocolate cake;
2. Cut the cake into pieces with the same thickness;
3. Stuff the cake slices into the disposable cups;
4. Pour 100g mousse powder into a basin;
5. Wash Mu Si powder with 50 degrees warm water;
6. Pour 250g of whipped cream into the basin;
Step 7 send it with a blender
8. Pour the melted mousse powder into the light cream and stir well;
9. Pour the prepared cream into the bowl evenly;
10, smooth the cream with a piece of cake;
1 1. Sprinkle cocoa powder on Mu Si;
12, cover with plastic wrap, put in the refrigerator, and freeze for 1 hour. Practice 5: a cup of yogurt tiramisu
Ingredients: original yogurt 250g, gelatin powder 15g, water 15g, 3-4 pieces of white toast, instant coffee powder 60g, warm water 60g (the amount of two cups in a transparent glass).
1. 15g gelatin powder, add 15g clear water to soak the hair, and then put it in the microwave oven for 30 seconds until the color is transparent (note: if there is no gelatin powder, jelly powder and white jelly powder can be used instead, and the same amount can be added to boiling water and stirred evenly);
2. Pour 250g pure yogurt into the basin without any fruit. If you don't want to be quick and taste better, you can pour yogurt on gauze or filter paper and let it stand for 4-6 hours, and take the thicker part that can't be filtered out. If you do this, don't add gelatin solution; 3. Pour the gelatin solution into the yogurt basin;
4. Stir quickly and evenly with a manual eggbeater, or mix evenly with chopsticks and spoons without an eggbeater; Tiramisu Cup
5. Take four pieces of white toast and three cups from big to small.
6. Put the cup upside down on the toast slice, press it hard a few times and cut it into round toast slices. If it is a small cup, you can cut two pieces at a time, and only cut one piece for a large cup, so you can cut six pieces altogether;
7. Pour 60 grams of instant coffee powder into 60 grams of warm water, stir well, put it in the refrigerator to cool, and then
Pour into a flat plate and soak the sliced toast on both sides to make it fully absorb the coffee solution;
8. Take two glasses, put a piece of toast soaked in coffee, add a few spoonfuls of yogurt paste to make it flat, then put a piece of toast with yogurt paste, and so on. Use up all the yogurt on the toast;
9. Finally, put the glass in the refrigerator, and sift the cocoa powder when taking it out (no need to add it).
10 sprinkle cocoa powder on the surface with a sieve and eat.
Precautions:
1. Generally, yogurt in the family is kept in the refrigerator, and its temperature is low, so the gelatin liquid will solidify in a few minutes after pouring, so it is necessary to prepare for cutting toast, making coffee and cooling. After pouring the gelatin solution into the yogurt, just wait 1-2 minutes, try to stir it. When it feels sticky and mushy, spoon it into the glass, otherwise wait for solidification.
Also, because yogurt itself has been refrigerated, this dessert is made very quickly. After the production is completed, just put it in the refrigerator for a few minutes and it can be completely solidified. However, it should be noted that cocoa powder must be added immediately before eating. If you put it in the refrigerator after sieving, the cocoa powder will be damp and affect its appearance.
This is a very simple tiramisu, without the luxury of the legendary Italian top dessert, but with a very warm and simple, really suitable for ordinary people. Then put it in hot water for 5 seconds before cutting. Practice 6: Grassroots Method
Ingredients: cream cheese 200g, two egg yolks; Soft candy100g; Cream100 ml; Appropriate amount of cocoa powder; Finger lady (molar biscuit) 10. A spoonful of semi-instant coffee; 80 ml of water; A small glass of brandy; Appropriate amount of mint leaves.
Production method:
1. Put the cream cheese taken out of the refrigerator into a bowl and let it return to normal temperature.
2. Put the coffee powder into the cup, then pour in the water and brandy for brewing.
3. Divide each lady's fingers into three pieces and put them in the glass.
4. Put the egg yolk and soft sugar into a bowl and stir with an egg beater until white foam appears.
5. Add the whipped cream into another bowl, tilt it slightly and stir it with a cream blender. Tiramisu cake
6. Pour the whipped cream into the bowl with cream cheese twice, and then pour the beaten eggs into the bowl.
7. Pour the coffee in step 2 into the glass in step 3, so that lady finger won't be too wet or too dry.
8. Pour it into a new glass in the order of one layer of milk and one layer of biscuits, and finally cover it with plastic wrap and refrigerate for at least four hours.
9. Don't forget to sprinkle cocoa powder on the surface of Tiramisu before eating, and then decorate it with mint leaves. Tiramisu should be served with espresso. Espresso only pays attention to one word-"mellow". Only espresso and tiramisu are used together to deserve these two words. Some people use tiramisu to accompany the wine, but others disagree, which will affect her rich sweetness. However, if tiramisu is a French dessert, then before dessert, you might as well have a little French Suttern wine or German lady sweet white wine. Drinking a little sweeter fortified wine such as Spanish sherry or Portuguese port wine after a meal can play an excellent role in multiplying the taste.
In fact, Tiramisu also has many different styles, from the hands of different chefs, and the tastes are quite different. Dessert with different coffees can bring different delicious experiences.
Proud and expensive appearance
Desserts often attract people's attention from the appearance. Tiramisu is mostly gorgeous in appearance, with streamlined chocolate chips and green mint leaves on the surface, and a little jam in chocolate sauce, like rubies embedded in black velvet. There are also two big and full American cherries in it, which makes this snack look expensive, and the smaller size reveals a little "pride".
Matching: espresso
The collocation of individuality and publicity
Almond grains make tiramisu crisp.
In addition to the aroma of coffee and chocolate, fresh collocation can also highlight the taste of tiramisu. Tiramisu, a street-style Italian restaurant, is not too sweet. There are a lot of almonds on the surface, which are brittle to bite, and tiramisu melts at the entrance. The two are in sharp contrast and complement each other. In addition, the thick cocoa powder on the surface increases the thick cocoa flavor and reduces the sweetness. It is square and beautiful in appearance, which makes this tiramisu more personalized and has a feeling of going its own way.
Matching: espresso
Passionate and unrestrained taste
The aroma of tiramisu wine can leave a deep impression on people. Almond tiramisu in Mamiya Italian restaurant.
Tiramisu rum has a strong flavor, and it will have a strong bouquet in your mouth, which makes people feel intoxicated. The ingredients of tiramisu biscuits here are obvious, the taste will be dry, and the taste of cream and cheese is more suitable. This tiramisu is round, with a lot of chocolate paste poured next to it. It is full of enthusiasm and Italian warmth.
Match: latte
Sweet and elegant taste
The combination of latte and tiramisu highlights its rich flavor.
Smooth tiramisu is the most basic feature. Tiramisu, which is obsessed with Italian restaurants, is covered with a thin layer of chocolate powder, creating a hazy and dreamy feeling. But there is more cream and cheese in it, and the cake is soft and sweet. The most special thing is that this tiramisu is heart-shaped, with two small red fruits on it, which gives full play to the sweet and graceful feeling.
Match: cappuccino
Heart-shaped tiramisu highlights the romance of this dessert.
Cappuccino is an Italian coffee, and its code word is: I love you.
Tiramisu and cappuccino are a perfect match. This is because cappuccino is rich in cream foam and cinnamon powder, which has a unique taste and is the most milky variety in coffee.
Tiramisu with cappuccino makes people feel sweet all the time. Poland, Switzerland regained the world's largest Tiramisu record.
65,438+055 Volunteers spent 65,438+04 hours making an oversized Tiramisu in an ice rink in Polantlu.
This Tiramisu covers an area of 50 square meters and is 8 cm high. It consumed 799 kilograms of Italian cheese, 6,400 eggs, 350 liters of cream, 189 kilograms of sugar, 300 liters of coffee, 35 kilograms of cocoa powder, 66 kilograms of wine and 6,400 biscuits.
On the evening of May 22nd, 20 10, the staff of Guinness World Records Committee announced that the volunteers in Brauntrut had set a new world record held by the French. June 5438+October 20091October, a number of chefs in Lyon, France made a tiramisu weighing 1.0759 tons, breaking the record set by volunteers in Poland in 2007.
Avian influenza panic
Because tiramisu needs raw eggs in the production process. During the bird flu epidemic, some businesses (such as Taipei Far East Hotel) replaced raw eggs with other materials in order to cope. Some (such as Uni-President Starbucks) temporarily stopped selling tiramisu.