Method 1: Simple home-made recipe
Preparation:
Take an iron pot, mix egg yolk and a spoonful of sugar, heat it in water and keep stirring it with an egg beater until the color turns light yellow
Add 1/3 cup of wine to it, and continue stirring until the egg yolk liquid becomes thick. When finished, set aside to cool.
take another big bowl, mix and mix well, then add a spoonful of sugar and mix well
beat the whipped cream until soft peaks.
take another big bowl, beat the egg whites until stiff, and add the beaten egg whites.
Pour the rest of the wine into a shallow dish, and dip lady finger in espresso. Arranged in a glass bowl or wine glass (9 ×2-inch glass baking tray can be used)
Cover with one layer of material (about 1/2), then cover with another layer of material (about 1/2), and cover with one layer of material (about 1/2)
Repeat the previous steps, and cover with a layer of coffee biscuits → Maersk Capone → yolk wine.
ingredients:
15g of 2-24 lady finger, 2 tablespoons of iced black coffee, 2 tablespoons of coffee powder, 2 tablespoons of Italian almond wine, 4 egg yolks, 75g of sugar, 35g of vanilla extract, lemon, cheese, 2 teaspoons of lemon juice, 25ml of double cream, 1 tablespoon of milk, 25g of toasted almond toast, 2 tablespoons of cocoa powder.
2. Put the black coffee, coffee powder and wine into the biscuit bowl.
3. Put the 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 into a bowl, add lemon juice and mix well.
5. Add eggs and cheese, mix 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. Put it in the refrigerator and cool it for 2 hours.
7. When eating, add fresh milk and sprinkle cocoa powder on it. Finally, add rock sugar.
Method 2: Formula with Marsala wine
Formula: 5 egg yolks, 3 egg whites, appropriate amount of whipped cream, 5g of Mascarpone cheese, appropriate amount of Marsala wine, expresso coffee, Ladyfinger lady finger, and sugar-free cocoa powder
Method:
1. Add 2 tablespoons of sugar to five egg yolks and thicken them to color. Add the other two tablespoons of sugar to the three egg whites until dry and foaming. The cream is also thick, so be careful not to break it too much.
2. Pour 5g mascarpone into a large bowl, first mix in the thick egg yolk and beat well. Add the foaming protein and whipped cream. Add a proper amount of Marsala wine or coffee liqueur and beat them carefully. Try it yourself and adjust the amount of fruit wine.
3. Make two or three cups of expresso coffee. Soak several pieces of lady finger in coffee and take them out quickly, keeping the biscuits not too wet or too dry.
4. Put it into the model. First, a layer of cheese cream, another layer of coffee lady finger, another layer of cheese cream, another layer of coffee lady finger, and another layer of cheese cream.
5, plastic wrap up and refrigerate. At least four hours is enough. Overnight flavor is better.
6. Sprinkle sugar-free cocoa powder evenly before enjoying.
method 3: traditional formula
materials: 25g mascarpone cheese, 1 egg yolk, 6g fine sugar, 12ml whipped cream, 2 spoons of instant coffee, 15ml warm water and a little rum.
surface decoration: a little cocoa powder and a little powdered sugar.
Practice:
1. Add fine sugar to the egg yolk and heat it over water until it is thick and 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 light cream to form a cheese paste.
4. Dissolve instant coffee with a little water and add rum. Take out one and run quickly with lady finger and put it in the bottom of the cup.
5. Pour the cheese paste into the cup, then add the biscuits soaked with coffee and wine again, and repeat for 3 times.
6. Put the tiramisu with the cheese paste in the freezer for more than 1 hour, then take it out and screen it with cocoa powder and sugar powder for decoration.
baking materials:
cream, soft cheese, coffee wine, egg yolk, gelatine powder, granulated sugar and green lemon juice
Steps:
1. Seal the bottom with butter paper on the cake mold and spread the bottom of the cake evenly
2. Sprinkle the coffee wine evenly on the bottom of the cake for about 3 minutes
. Pour into the cheese
5. After mixing, add whipped cream into the cheese paste, beat it evenly, add the cheese stuffing that has been mixed into the pre-made cake bottom, and put it in the refrigerator for about six hours
6. Add cocoa powder and sugar powder for decoration, and you're done
It is indeed difficult to make tiramisu. For many people, it must be a decent cake if you fail to make it. Carefully ponder, you can successfully make a beautiful cake of your own.
Note:
1. Cream should be affordable, and containers and tools should be clean, that is, there is no extra oil and water.
2. put the materials evenly, and don't pour them all at once.
3. Fish gelatin powder should be dissolved in frozen water before it is dissolved in hot water.
4. Pay attention to the sequence of adding materials.
5. It's best to use finger cakes, which are hard and hard in China, or cakes with good water absorption.
6. If it tastes like green tea or coffee; Just add 2 tablespoons and sift well with corn flour and flour.
Method 4: Simple tiramisu (made in half an hour)
Ingredients: 4 packages of Miaofu chocolate cake /9.2 yuan, Nestle whipped cream /9. yuan, and tiramisu mousse powder 11 yuan.
Practice:
1. In order to match the taste of Tiramisu, choose the cake with the taste of Mifu chocolate;
2. Cut the cake into pieces with the same thickness;
3. Stuff the cake slices into disposable cups;
4. Pour 1g of mousse powder into the basin;
5. Wash the mousse powder with warm water of 5 degrees;
6. Pour 25g of whipped cream into the basin;
7, use a blender to send;
8. Pour the melted mousse powder into the whipped cream and stir well;
9. Pour the prepared cream into the bowl evenly;
1. Smooth the cream with a piece of cake;
11. Sprinkle cocoa powder on the mousse;
12. Cover with plastic wrap and put it in the refrigerator. Freeze for 1 hour before eating.
method 5: cup yogurt tiramisu
materials: 25g of plain yogurt, 15g of gelatine powder, 15g of water, 3-4 pieces of white toast, 6g of instant coffee powder, 6g of warm water (the amount of two cups in a transparent glass)
1, 15g of gelatine powder, soaked in 15g of clear water, and then added.
2. Pour 25g of plain 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, you don't add gelatin solution;
3. Pour the gelatin solution into the yogurt basin;
4. Use a manual egg beater to stir quickly and evenly, or use chopsticks and spoons without an egg beater. Just stir evenly.
5. Take four pieces of white toast and three cups with diameters from big to small.
6. Turn the cups upside down on the toast slices and press them hard for a few times to cut them into round toast slices. If it is a small cup, you can cut two pieces in one piece, only one piece in a large cup, and you can always cut six pieces out;
7. Pour 6 grams of instant coffee powder into 6 grams of warm boiled water, mix it evenly, put it in the refrigerator for cooling, then pour it 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 slice of toast soaked in coffee, add a few spoonfuls of yogurt paste to make it flat, put another slice of toast, add yogurt paste, and so on. To use up all the yogurt on toast;
9. finally, put the glass in the refrigerator, and sift the cocoa powder when you take it out (no need to add it).
1. Sprinkle cocoa powder on the surface with a sieve and serve.
Precautions:
1. Generally, yogurt in the family is refrigerated in the refrigerator, and its temperature is low. Gelatine liquid will coagulate in a few minutes after pouring, so the preparation work such as cutting toast, making coffee and cooling should be done first. Just wait for 1-2 minutes after pouring Gelatine liquid into yogurt, and try to stir it. When it feels thick and mushy, you can spoon it into the glass, otherwise it will solidify.
2. Also, because yogurt itself has been refrigerated, this dessert is very quick. After it is made, it only needs to be refrigerated in the refrigerator for a few minutes to completely solidify. However, it should be noted that cocoa powder must be added immediately before eating. If it is sieved and put into the refrigerator for refrigeration, 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 simplicity, which is really suitable for ordinary people. Then put it in hot water for 5 seconds before cutting.
Practice 6: Grassroots method
Ingredients: 2g of cream cheese; Two egg yolks; 1 grams of soft sugar; 1 ml of whipped cream; Appropriate amount of cocoa powder; Lady finger (molar biscuits) 1. A spoonful and a half of instant coffee; 8 ml of water; A small glass of brandy; Appropriate amount of mint leaves.
Making method:
1. Put the cream cheese taken out of the refrigerator into a bowl and let it return to normal temperature.
2. Put coffee powder in the cup, then pour water and brandy for brewing.
3. Break each lady finger into three pieces and put it in a glass.
4. Put the egg yolk and soft sugar in the bowl, and stir them with an egg beater until white foam appears.
5. Add whipped cream to another bowl, slightly tilt it and stir it with a cream blender.
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 is not too wet or too dry.
8. Pour a layer of milk and biscuits into a new glass in order, 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 garnish it with mint leaves.