Tiramisu production methods and steps are introduced as follows:

Tools/materials: 25 grams of eggs, 15 grams of giardiniera, 200 grams of flour, 20 grams of sugar, 20 grams of cream, 200 grams of water, espresso liquid, cocoa powder.

1, three egg yolks and egg whites separated, egg yolks add 60 grams of espresso liquid. Pour in the low portion and stir well. As shown in the picture below.

2, the egg white whipped to appear big curved hook state can be shown below.

3. Add the egg white mixture to the egg yolk mixture in two batches and mix well. Preheat oven to 170 degrees Celsius. Pour the cake batter into an 11-inch square pan and bake for 15 minutes.

4. Soak the custard slices in ice water to soften them. Pinch off the excess water, put them into a bowl, and heat them over water until they are melted. The picture below shows.

5. Place in the refrigerator overnight, and the next day, use a hair dryer to blow around the mousse ring to release the mold. The next day, use a hair dryer to blow around the mousse ring and release it from the mold.

6: Sprinkle with cocoa powder and decorate as you like. Please enjoy the delicious tiramisu. As you can see in the picture below.