Tiramisu is made as follows:
Main Ingredients: 250g of mascarpone cheese, 150ML of animal light cream, 10g of giardine flakes, 40ML of Italian espresso, 15ML of rum, 2 egg yolks.
Ingredients: water 75ML, granulated sugar 75g, finger cookies moderate, cocoa powder moderate, powdered sugar moderate.
1, broken into small slices of giardiniera, soaked in cold water and set aside, the egg yolks whipped to a thick state and set aside.
2. Pour water and sugar into a saucepan and bring to a boil, then turn off the heat and slowly pour in the whipped egg yolks while stirring the sugar with a whisk (to lower the temperature). After the yolks are poured, continue to beat with a whisk for about 5-10 minutes, at which time the temperature of the custard should have dropped.
3. Pour the cooled custard into a large bowl and set aside; the custard must be thoroughly cooled before using. Place the mascarpone cheese in a large bowl and beat with a whisk until smooth, then mix well with the yolk mixture.
4: Drain the soaked giardiniera and heat it over water until it is completely dissolved into a giardiniera solution. Pour the gelatin solution into the previously mixed cheese paste and mix well.
5. Whip the light cream until soft peaks form, then add to the cheese mixture and mix well. Mix espresso and rum to make coffee liquor, or you can just buy ready-made coffee liquor for making tiramisu.
6. Take a finger cookie and dip it quickly in the coffee liquor to coat the finger cookie. So repeat until the finger cookies spread all over the bottom of the cake mold, the cake mold is best to use the bottom of the mold, the finger cookies can be broken, almost full can be, there is no need to be airtight.
7. Pour in half of the cheese mixture, continue to spread a layer of coffee-dipped finger cookies on top of the cheese mixture, and pour in the remaining half of the cheese mixture, and put the cake mold into the refrigerator to chill overnight.
8. When the cheese mixture is completely set, use a hair dryer to blow on the outside of the mold to release it. Sprinkle the top with cocoa powder and powdered sugar to decorate.