1. The legendary mascarpone should be placed at room temperature for a while in advance. This cheese is not easy to soften without water, and it will turn into a liquid state. If the time is short, it can be slightly empty. The best way to soften it in a short time is to pump it by hand or stir it constantly with a scraper, so that it will soften when it contacts room temperature in a large area.

Make finger cakes

1. First of all, you need to make lady finger in advance. lady finger is a kind of egg-separating sponge, which is very simple to make. The only point is to keep an eye on the time and don't overcook it. Eggs separate the albumen from the yolk. Add half the sugar (50g) to the egg white and beat until wet and frothy.

2. Add the other half of sugar and beat until hard and frothy.

3. You don't need to wash the eggbeater, just beat the yolk and make it slightly lighter.

4. Add 1/2 protein into the egg yolk and mix well.

5. Pour the paste from the previous step back into the protein bowl and mix well.

6. Sieve in the low powder and gently stir until there is no dry powder.

7. Turn the piping bag over half, put it in a cup, and pour in the batter.

8. Cut a mouth at the front end of the piping bag, not too small.

9. Spread oil paper on the baking tray and squeeze the batter up. The thick one is cute. You can shake it left and right when you squeeze it, so it will be thicker than the mouth you cut. The first row is squeezed down at once, which is thin, and the second row is thick, that is, it is squeezed from left to right, and the bending of the edge can be seen. I don't recommend cutting a big hole directly, because it is thick and thick, which doesn't look good. After squeezing the batter, sieve a layer of powdered sugar, wait for 2-3 minutes, and then sieve another layer.

10. 200 degrees 10- 15 minutes. Be sure to keep an eye on it. I burnt a plate, but this amount is enough.

1 1. After drying for a while, remove the oiled paper from the bottom. Be sure to uncover the oiled paper like this, not the cookies, or the cookies will break.

12. Finger cakes are very easy to absorb water vapor, so if they are not used all the time after airing, they should be kept in fresh-keeping bags.

Prepare the mold

1. 8 inch round die is wrapped with tin foil, which is more convenient for demoulding. Mu Si circle can also be used. When Mu Si circle is used, the bottom can be covered with tin foil. When preparing for these tasks, ice a bowl of boiled water in the refrigerator and soak it in gelatin for a while.

2. Because I don't have a hair dryer at hand, I am lazy to use the method of wrapping cookies in the mold, so that I can come out without hot air or hot towel when demoulding. First, take finger cakes with similar height and width and make a circle around them. These cookies are reserved for use as the edge, and another one is prepared just in case.

Coffee, wine and sugar solution

1. After baking the finger cake, you can make wine and sugar liquid first. In the original recipe: coffee syrup method: 50 grams of espresso, 80 grams of fine sugar, 80 grams of water and 50ml of Rum wine. I doubled my hands. It turns out that there are too many. This amount is enough. I replaced RUM with coffee honey. Melt sugar in water, add espresso and coffee mead, and set aside. The picture shows coffee honey.

Make cheese paste

1. Softened mascarpone, stir well by hand.

2. Ice water, 4 tablets of gelatin.

3. Cut the gelatin tablets into sections and soak them in ice water. If the room temperature is very hot, put them in the refrigerator for refrigeration.

4. Make a pot of hot water for scalding egg yolk. Because the eggs in this formula are all raw, high temperature is needed to kill bacteria during the production process.

5. Put the egg yolk basin on it, stir it by hand, heat it to 50 degrees while mixing, and sit in a hot water pot for later use.

6. At this time, the egg whites are sent away, and at the same time, 70 grams of sugar and 30 grams of water are boiled into syrup and cooked to 1 18 degrees. When the egg white is wet and foamed, pour the cooked syrup in a thin line, and continue to send the egg white until it is hard and foamed. This step is more painful. I found a helper to help me boil the sugar to 1 18 degrees, and it poured in as a thin line, but in the end, a lot of sugar stuck to the bottom of the pot, but the protein was basically hit. So there is a problem that the sugar content of the cake may not be enough. So I added some sugar to the whipped cream to balance it.

7. Take out the gelatin tablets, squeeze the water, put them in the egg yolk, add15g of light cream at the same time, pump them by hand, continue to insulate the water, and stir until the gelatin tablets are completely dissolved in the egg yolk paste. Sit in hot water for standby. In fact, this step can be operated directly after the egg yolk is heated, so that the gelatin will melt directly. I need to reheat this one because it has been dried for a while. Remember that the egg liquid with gelatin must be warm, or it will solidify.

8. Add 25 grams of sugar to the whipped cream and 3 tablespoons of coffee honey.

9. Call 6 for distribution. After this state, I feel that it is not enough to call again. I think the state of 6 distribution should be milkshake-like, mobile and without big bubbles. There was still a big bubble in this one, so I played a few laps.

10. Beat the whipped cream and add it to the mascarpone in batches. You can see the state of whipped cream at this time.

1 1. Take a little cream cheese paste and mix it quickly to cool the egg yolk paste and dilute it at the same time. Then pour the egg yolk paste into the cheese paste, and draw a strong circle by hand to stir evenly.

12. Add the protein in portions. Because I was eager to let the syrup touch all the proteins, I sent it a little too much. But when I finally tasted it, I found it had no effect.

put together

1. Spread a layer of finger cake on the bottom of the mold. In addition to laying like me, you can also lay the edge first, and then lay the bottom layer, whatever.

2. Brush with a layer of wine and sugar. You can brush it a little more than mine ...

3. I cut the finger cake with uneven edges, so at least the cheese paste will not squeeze out from the side, and some will definitely squeeze out from the bottom.

4. Put on finger cakes.

5. Pour in the cheese paste.

6. About half of it.

7. Brush the finger cake with coffee, wine and sugar and spread it in the middle.

8. spread a layer. The wine and sugar on the finger cake must be filled. If you don't have a brush, you can use a shallow dish, pour some liquid on it, and dip it quickly with your finger cake. Don't soak it. If you soak it, you won't get it out. The finger cake is very absorbent.

9. Continue to pour the cheese paste.

10. Shake flat, wrap with plastic wrap, and refrigerate for 3-4 hours or overnight. When eating in a hurry, put it for 2-3 hours, and then freeze it for about 20 minutes. Basically, it can be demoulded. The criterion is to gently touch the surface with your fingers. If it doesn't stick, it's OK. If it still sticks, it should be refrigerated again.

1 1. Because the finger cake is surrounded, it comes out with a cup when demoulding.

12. Sift the cocoa powder.

13. It's beautiful to tie a ribbon ~

14. You can also make your own sieve plate like this and screen it with patterns. The handles erected on both sides allow you to easily remove the sieve powder, which is the advantage of the homemade sieve plate.

15. Gently put it on the screened cocoa powder.

16. Sift the powdered sugar lightly.

17. The customized version of Tiramisu of Douguo is done!

18. Look at the section. Also like cheesecake, it should be cut with a hot knife.

19. You can brush a little more wine and sugar at the bottom.