Ingredients ?

Finger cookies

Egg white 1

Egg yolk 1

Fine sugar 20+10

Low flour 33g

Tiramisu

Egg yolk 2

Fine sugar 10g

Water 50g

Fine sugar 55g

Mascarpone Cheese 250g

Light cream 180g

Coffee syrup 50g

Coffee liqueur 40g

How to make Tiramisu ?

Part 1

Finger Cookies

Separate the egg whites and yolks

White the egg whites in three batches and add 20g of granulated sugar and whip to dry peaks

White the egg yolks and add 10g of granulated sugar to the bottom of the bowl under lukewarm water until whitish in color

Add the whipped egg yolks to the egg white frosting, and toss with a spatula to coat.

PS: The mixing method is the same as the chiffon batter, you can not draw a circle to mix

Sift 33 grams of low-flour powder into the mixture in two times,

Use a spatula to mix evenly

Medium size round laminating nozzle into a laminating bag, and then filled with the batter (without a round nozzle directly to the tip of the laminating bag can be cut)

Squeeze the long stripes (yanaguno golden coated baking sheet does not need to be greased, original baking sheet does not need to be lined with paper, and the original baking sheet is not greased.

Squeeze well into the preheated oven in the middle of the upper and lower tubes of 160 degrees baking about 15 minutes

Bake in place of the cookies can be easily removed from the top of the greaseproof paper, if it is very difficult to do this step, indicating that the bottom of the fire is not enough, can be divided into the control of the oven can be increased by ten degrees down the tube can not be divided into the control of the baking of the cookies can be appropriate to bake a few minutes to move down a layer of baking. Move down a layer of baking for a few minutes. In short, you can adjust according to the actual situation.

The cookies are oil-free, sweet and eggy, so even if you don't make tiramisu, they're a great snack for your baby

The bottom of the cookies are smooth when they're baked in place

Part 2: Tiramisu

Place the egg yolks in a saucepan and add 10 grams of sugar to the yolks

Beat the egg yolks at high speed, and whip them until they turn a lighter shade of brown and thicken up.

Put the water and sugar in a saucepan and heat it to boiling.

Pour in the cooked syrup while whisking the egg yolks.

Drop the syrup in a slow stream, whisking as you pour

Weigh the mascarpone cheese and mix or whisk it with a spatula or whisk

Pour the egg yolks into the mascarpone and mix well,

Press and stir until there are no cheese particles left.

Pump the light cream into the custard and beat until the mixture is six minutes old

Pour the custard into the egg yolks and mix with the sugar and the sugar. Mix the egg yolks with the whipped cream

Mix well

Add the coffee syrup to the cafe au lait

Roll the ladyfinger cookies inside the cafe au lait

Place the ladyfinger cookies in the bottom of the glass and pour in the tiramisu mixture

Pour in the tiramisu mixture and shake the glass to make the surface of the tiramisu mixture run. Shake the glass to make the tiramisu batter level

Pour in one layer of ladyfinger cookies and one layer of tiramisu at a time until the glass is full

Place it in the fridge for at least 5 hours, preferably overnight

Then take it out

Sift the cocoa powder and the powdered sugar on top and garnish it with the sugar

Tips

Method for the coffee syrup

Instant coffee 6g

To make the coffee, add the coffee to the glass. Coffee 6g

Hot water 40g

Sugar 100g

Water 15g

Rum 1 tbsp

Instant coffee in hot water, shake to melt completely

Sugar in a saucepan with 15g of water

Heat over a low heat

Melt slowly and gently. Shake the saucepan gently to heat it evenly

Continue to heat over low heat until the syrup turns a medium brown color and remove from the heat

Pour in the prepared coffee liquid at the same time as you remove it from the heat

Mix it well, and add the rum

Pour the prepared syrup into a container and set aside