Tiramisu ingredients: mascarpone cheese: 250g, animal cream: 150ML, giardiniera: 10g (2 slices), espresso: 40ML, rum: 15ML, egg yolks: 2, water: 75ML, sugar: 75g, finger cookies: appropriate amount, cocoa powder: appropriate amount, powdered sugar: appropriate amount.
How to make Tiramisu:
1. Break the custard slices into small pieces, soak them in cold water and set aside
2. Whip the egg yolks until they are thick and set aside
3. Pour the water and granulated sugar into a pot and boil it to form a sugary water and then take it off the heat, whisk the sugary water with a whisk (to lower the temperature) while slowly pouring in the whipped egg yolks. After pouring the egg yolks, continue to beat with a whisk for about 5-10 minutes, at which time the temperature of the custard should have dropped
4. Pour the cooled custard into a large bowl and set aside. The yolks must be completely cooled before using
5. Put the mascarpone cheese in a large bowl and beat it with a whisk until smooth, then mix it with the yolks and blend it well
6. Drain the soaked custard slices, and heat them over water until they dissolve completely into the custard solution
7. Pour the custard solution into the previously blended mixture, and mix well. Mix well
8. Whip the animal light cream to soft peaks (just before the lines appear), add it to the cheese paste and mix well
9. Mix the espresso and rum into the coffee liquor (or you can just buy the ready-made coffee liquor for Tiramisu)
10. Take a finger cookie and dip it in the coffee liquor quickly to coat the finger cookie with the coffee liquor. Repeat this until the finger cookies cover the bottom of the cake mold (it's best to use a mold with a flat bottom, so that the finger cookies can be broken and spread almost all the way around, so there's no need to make it airtight)
11. Pour in half of the cheese batter
12. Continue to spread a layer of finger cookies dipped in coffee wine on top of the cheese batter, and pour in the rest of the half of the cheese batter
13. After the cheese paste is completely solidified, take the cake out of the mold (use a hair dryer to blow on the outside of the mold to release it easily), and sprinkle the top with cocoa powder and powdered sugar to decorate
15. If there are any leftover ladyfinger cookies, you can put ladyfinger cookies around them to decorate
This way, it seems that the tiramisu is usually kept in the refrigerator freezer, and the texture of the tiramisu will not be as good as it should be if it is kept in the freezer. It will result in a hard texture if you put it in the freezer.