Materials: 5 egg yolks, 3 egg whites, whipped cream, Mascarpone cheese (Mascarpone cheese) 500g, Marsala wine, expresso coffee, Ladyfinger finger cookies, unsweetened cocoa powder

Practice

1.3 eggs divided into eggs, egg whites in three parts to add 50 grams of sugar, whip until wet foams, that is, lifting the curved tip of a small corner

2. 30 grams of sugar in the egg yolks, beat until the color becomes lighter, thick. Add corn oil in batches and beat until thick.

3. Take a part of the egg white into the egg yolk basin and cut and mix well, pay attention to cut and mix, can not circle, to avoid defoaming. Then all poured into the egg white bowl, continue to cut and mix evenly

4. Sieve the three powder mix, pour, continue to cut and mix evenly, as fast as possible, this step is a little difficult Tiramisu (chocolate sponge cake version) practice Step 4

5. Pour into 8-inch round bottom mold, into the preheated oven (160 degrees, 25 minutes) the time and temperature of the place depending on the oven

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6. mousse part of the two egg yolks, beat until the color becomes lighter, thicker mention

7. 75 grams of sugar and 75 ml of water into sugar water, boiling off the heat, slowly pour into the egg yolks, while pouring with a whisk whisk, so as not to scald into the soup of egg droplets. Whisk until the temperature drops

8. Cut the custard into small pieces with scissors, put them into a small bowl, add water and put them into a saucepan and heat them over water until they melt into a liquid

9. Pour the cream cheese and custard solution into the cooker and beat them until they are smooth and particle-free, then pour them into the egg yolks and sugar water

10. Take a separate bowl of whipped cream and whisk the cream into the solution until it can be drawn into a pattern, and then add it into the solution. Add it to the solution in the previous step and beat it well. The mousse is now partially finished

11. Cut the cake into two even slices, put one slice into the mold, pour half of the mousse into it, then put in the other slice of cake and pour in the rest of the mousse. Into the refrigerator for more than 5 hours, preferably overnight

12. Remove from the refrigerator, blow around with a blow dryer in order to release the mold, and on the surface of the sieve evenly sifted with cocoa powder, you can succeed.