The real tiramisu is characterized by a soft body, because its main ingredient is soft cheese, which is specially used to make desserts, different from the raw cheese used in cooking; there must be cake at the bottom and in the middle, and authentic tiramisu is made with ladyfingers; and there is also a very strong flavor of coffee wine, because the ladyfingers must be saturated with the flavor of the coffee wine; and it must be sprinkled with a thick layer of cocoa powder.

Flavor characteristics: cheese, coffee, cake fragrant and smooth, it is delicate and charming, like thoughts in love.

Bottom ingredients: ladyfingers or cake, butter

Ingredients: cream, soft cheese, coffee wine, egg yolks, fish glue powder, sugar, lime juice

Steps:

First, seal the bottom of the cake mold with butter paper, evenly spread the bottom of the cake

Evenly sprinkle the coffee wine on the bottom of the cake, and fully taste about 30 minutes

The cream and cheese will be used to make the cake. >Beat the cream and cheese separately until soft.

Add the egg yolks to the cream, then beat with the sugar, lime juice, and salt.

Thin the fish glue powder with water, then dissolve it with hot water and pour it into the cheese.

After combining, add the beaten cream to the cheese paste and beat well.

Add the cheese mixture to the pre-made crust and place in the refrigerator for about six hours.

Add cocoa powder and powdered sugar for decoration.

There's no denying that making tiramisu is difficult, and for many people who don't succeed in making a decent cake, it's because they messed up in one of the processes: portion size, technique, order, temperature. Careful speculation, you can successfully make a beautiful cake of their own. 1, cream to beat up, containers and tools to be clean, that is, no excess oil and water. 2, put the material to be even, do not pour all at once. 3, fish glue powder to dissolve in freezing water before putting into hot water to dissolve. 4, pay attention to the order of the material when adding. 5, preferably with the finger cake, the hard kind of domestic can not be. Or you want a cake that absorbs water well.6. If you make green tea flavor or coffee flavor; just add 2 level tablespoons with cornstarch and flour and sift it together.

Second type:

Materials (10*14~15.5 inch rectangle mold)

4 eggs, 2 tbsp + 1/4 cup sugar, 2 tsp green tea powder, 1 tsp baking powder, 1/2 cup flour (I used low-flour), 1.5 tbsp lukewarm milk Filling:

1/2 cup taro puree, 1/4 cup whipped cream

Method:

1 Preheat oven to 160c

2 Sift flour and baking powder together twice and set aside

3 Beat egg yolks with 2 tbsp sugar until white in color, mix green tea powder with warm milk and add it to the yolk mixture

4 Beat egg whites with 1/4 cup sugar in 3 batches until stiff peaks form, then add it to the yolks in 3 batches, and sift the flour and baking powder into the batter and mix it well

5 Mix cake batter well. >

5 Pour the cake batter into a rectangular mold lined with parchment paper, smooth, and bake for about 15 minutes (do not bake too dry, insert a toothpick into the batter without staining on the good)

6 The cake cooled a little bit after the bottom of the paper peeled off, and then return the cake to the paper or a dry towel, and when the cake is hot, along with the paper or towel rolled into a loose rolled cake shape and fixed. (Put the towel to keep the cake moist. The cake will not dry out. This is the origin of the towel cake). Wait for it to cool down and then unroll it.

7 Beat the cold whipped cream to wet peaks. Add taro paste and mix well. Spread on the caramelized surface of the cake (front). Roll up. Wrap around the outside of the cake with paper and wrap tightly. Chill in the refrigerator until set and serve in slices.