Have you ever read the thirty-sixth story? First, the tiramisu bar ingredients: 250g cream cheese, 3 fresh eggs, 200ml fresh cream, 50g caster sugar, 200g Savoiardi finger cakes, 120g liqueur, 15g coffee powder, 30g unsweetened cocoa powder, half a lemon. Method: 1. Beat egg yolks with half the sugar until pale, add cream cheese and beat until fluffy. 2. Beat the fresh cream and set aside. 3. Squeeze a few drops of lemon juice into the egg whites, add the remaining sugar and beat ~ 4. Fold the cheese yolk paste and the whipped egg whites into the cream and mix well to get a Tiramisu paste and set aside. 5. Mix the liqueur and coffee, dip the finger cakes in the mixture and spread them on the bottom of the container~6. Then spread a layer of Tiramisu paste, and then spread a layer of finger cakes~7. Spread another layer of Tiramisu paste on top~8 , put it in the refrigerator for more than 4 hours, and sprinkle with unsweetened cocoa powder when eating~, Next is the Italian latte (Caffe Latte). You need a small cup of Espresso and a cup of milk (150-200 ml). Latte The coffee has more milk and less coffee, which is very different from Cappuccino. Making latte is extremely simple, just pour nearly boiling milk into freshly made Italian espresso. In fact, there is no set rule for how much milk to add, and you can freely adjust it according to your personal taste.

If you add some frothed cold milk to the hot milk, it becomes a cup of American latte. Starbucks' American latte is made using this method, with Italian espresso at the bottom, milk heated to 65-75°C in the middle, and finally a layer of cold milk foam not exceeding half a centimeter.

If you do not put hot milk, but directly decorate the Italian espresso with two tablespoons of milk foam, it will become a Macchiato coffee called Espresso Macchiato by Italians.