Tiramisu

Materials:

Sabayon: 4 egg yolks, 30g of espresso liquid, 60g of granulated sugar

Cream: 250g of light cream, 250g of cheese

Others: finger cookies, about 200g of coffee liquid for soaking cookies, cocoa powder for surface decoration

Steps:

1 Make the sabayon. Beat the egg yolks, add the espresso liquid and sugar, and heat over low heat, stirring constantly to prevent lumps! The beginning will appear big bubbles, and then into small bubbles, and finally into a thick and uniform viscous liquid is ready. It takes about 3 minutes. The finished sabayon is sealed with plastic wrap and placed in the refrigerator to cool.

2. Beat the light cream with a whisk until the texture appears. Add the mascarpone and beat until it is 80-90%, almost fluid. Add cooled sabayon and beat until it is relatively stiff and the whole cream paste has no liquidity at all. Place in a piping bag and set aside.

3, finger cookies front and back quickly dipped in coffee liquid, and then arranged on a plate and squeeze the cream paste. Arrange the finger cookies again and squeeze the buttercream batter.

4. Sprinkle a layer of cocoa powder evenly over the surface with a sieve.