Accessories; 4 egg yolks, finger cake 1 serving, coffee wine (espresso+rum) 100 ml, 20 grams of gelatin tablets, and appropriate amount of cocoa powder.
1. Break the gelatine tablets into small pieces, soak them in cold water, drain the water, put them in water and heat them until the gelatine tablets melt, which is the gelatine solution.
2. Use an egg beater to send the yolk to a thick state;
3. Pour the milk and fine sugar into the pot together, heat and boil over low heat, and then turn off the fire;
4. Slowly pour the boiled milk into the beaten egg yolk and beat it with an eggbeater for 8- 10 minutes. The temperature of the yolk paste is basically the same as that of the hand, and it is cooled aside;
5. Take another pot, add the mascarpone cheese, and beat it with an eggbeater until smooth;
6. Mix the dismissed mascarpone cheese with the cooled yolk paste and stir evenly;
7. Pour the gelatin solution into the mascarpone cheese egg paste and stir evenly;
8. Pour the animal whipped cream into the basin and beat it with an egg beater until it is soft and foamed (just lines can appear);
9. Mix well with mascarpone cheese and egg paste;
10, take a piece of lady finger, quickly dip it in coffee wine, let lady finger dip it in coffee wine, and then spread lady finger on the bottom of the cake round mold;
1 1. Repeat this process until the bottom of the cake round mold is covered with lady finger, and pour in half of the mascarpone cheese paste;
12. Spread a layer of lady finger soaked in coffee wine on the Mascapone cheese paste, pour the remaining half of the Mascapone cheese paste, and then put it in the refrigerator for 5-6 hours;
13. After the mascarpone cheese paste is solidified, take it out of the refrigerator and demould it. Sprinkle cocoa powder on the surface for decoration.
14, finished product drawing of tiramisu.