material

Mascapone cheese 250g

Animal fresh cream 150ML

75 ml of water

75 grams of fine sugar

2 egg yolks

Italian espresso 40 ml

Rum15ml

Gelatin tablets10g

Appropriate cocoa powder

Finger lady 1 serving.

The Practice of Tiramisu (Hardcover Edition)

For the convenience of beginners, I will provide you with two pictures of the most questionable raw materials. Photo 1 animal cream, English name is whipping cream. Different brands of products may have different Chinese names, so it's not wrong to buy English names.

Fig. 2 The Chinese name of mascarpone cheese is "mascarpone cheese/cheese" or "mascarpone caponi cheese/cheese". Similarly, you can't go wrong in finding an English name.

Whisk the yolk into a thick paste with an eggbeater.

Pour water and fine sugar into the pot, and heat until the sugar water boils.

After the sugar water is boiled, turn off the fire, while beating with an eggbeater, slowly pour in the yolk prepared in the third step. After the yolk is poured in, continue to beat with the egg beater for about 5- 10 minutes. At this time, the temperature of the yolk paste should have dropped, close to the temperature of the palm.

Pour the cooled yolk paste into a large bowl and set aside. If the temperature of the yolk paste is not cold enough, it must be thoroughly cooled before use.

Take another bowl, fill it with mascarpone cheese, and beat it with an eggbeater until smooth.

After the mascarpone cheese is beaten, mix it with the egg yolk paste and stir well.

Break the gelatin tablets into small pieces, soak them in cold water (this step can be prepared at first), drain the water, and heat them in water until the gelatin tablets dissolve into gelatin solution. Pour the gelatin solution into the mascarpone cheese paste mixed in step 8 and stir well.

Beat10ml of animal whipped cream into soft foam (lines just appear) with an egg beater, then add it into the mascarpone cheese paste and stir well.

Espresso and rum are mixed to make coffee wine.

Take a finger and quickly immerse it in coffee wine, so that it is covered with coffee wine. Then spread the lady's finger on the bottom of the cake mold.

Repeat this process until the bottom of the cake mold is covered with fingers. Pour in half the mascarpone cheese sauce.

Continue to spread a layer of lady finger soaked in coffee wine on the mascarpone cheese paste, and pour in the remaining half of the mascarpone cheese paste. Put the cake mold in the refrigerator for five to six hours or overnight. After the cheese paste is solidified, it is demoulded, sprinkled with cocoa powder, surrounded by lady finger for decoration, and Tiramisu is ready.