"Tiramisu (cups, traditional soft-bodied version)"

Ingredients

Main ingredient

Egg yolk 1

Fine sugar 60g

Light cream 120ml

Cream cheese 200g

Finger cookies 75g

Accessories

Cocoa powder

Amount

Powdered sugar (for decoration only)

Amount

Lemon juice

5g

Light cream

45g

Coffee liqueur (don't need to use it all up)

50 ml

Mascarpone Cheese

250g

How to make Tiramisu

1.

Note: Tiramisu needs to use mascarpone cheese, but mascarpone is usually hard to buy, if you don't have mascarpone, you can use cream cheese as an ingredient for substitution. Production steps of 1-6 only to the students who do not have mascarpone to provide an alternative method, if you have mascarpone, please skip, from the 7th step to see. Cut the lemon and squeeze out the lemon juice with your hands. Pour 45g of light cream into a bowl, add 5g of lemon juice and stir gently, the light cream will become solid. Add the solidified light cream to the cream cheese which has been softened with a mixer and mix well.

2.

Put the egg yolks and 60g of granulated sugar into a bowl. Put the bowl of egg yolks in a pot of hot water and heat over the water (do not boil), stirring constantly, until the sugar is dissolved and the egg yolks are white in color. Whip 120ml light cream until 70%, not too stiff. Beat the mascarpone cheese with a mixer until fluffy, and mix well with the egg yolks in 8 and the light cream in 9 to form the cheese filling

3.

Pour 50ML of coffee wine. Take a finger cookie, dip it quickly in the coffee liquor, and spread it to the bottom of the glass. Pour a portion of the cheese filling into the glass, repeat step 12, spread another layer of finger cookies on top of the cheese filling, then pour the cheese filling over the top and smooth out. Chill in the refrigerator for 4 hours or more. Sprinkle with cocoa powder before serving. If you like, you can use powdered sugar to do some decoration on the surface

Cooking tips

1. Tiramisu is a dessert that does not need to be baked, and the traditional Tiramisu should be made with Italian espresso, Mascarpone Cheese, finger cookies, and Marsala wine from Sicily, Italy. And this article introduces the recipe is already adjusted recipe;

2. Mascarpone Cheese alternative introduced in the article, just to really can not buy Mascarpone students as a stopgap measure, but still recommended to try to buy Mascarpone Cheese Ha, its flavor is irreplaceable;

3. Coffee wine is espresso and spirits blended. If you don't have coffee liquor, you can dissolve a packet of instant coffee in 50ML of rum instead;

4. Tiramisu must be refrigerated for 4 hours before serving, so don't be in a hurry;

5. If you want to make cakey tiramisu, you must use fish glue to help set the shape, but I especially prefer the soft version of tiramisu without fish glue, so I However, I love the soft version of Tiramisu without fish glue, so I make Tiramisu without fish glue. The texture is so delicate and soft that you can't forget it once you've tasted it.