Main Ingredients

Mascarpone 300g

Whipped Cream 150g

Milk 50g

Egg Yolks 2

Butter 2 tbsp

Sugar 70g

Gelseys Gelatin 60g

Supplementary Ingredients

3 tbsp instant coffee powder

Half a lemon

3 tbsp white wine

Cocoa powder

Several slices of biscuits

Vanilla extract (with or without)

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Easy Tiramisu Cake Step by Step

1. Prepare all ingredients. (The lemon is not shown in the picture.) The mascarpone cheese, whipping cream and butter need to be softened at room temperature.

2. Brew the instant coffee powder in about 200 ml of boiling water, add about 30 grams of sugar, let it cool a little at room temperature and add the white wine.

3. Make the base: Dip the digestive cookies on both sides in the coffee liqueur prepared in step 2, and place them on the bottom of the cake mold. Fill in the gaps with crumbs.

4. Add the mascarpone cheese and whipped cream to the coffee liqueur and mix well.

5. Melt the custard powder by immersing it in about 50 ml of hot water. Then pour it into the previously mixed paste. Stir quickly and evenly. (Don't throw the gilette powder directly into the paste or it will clump into small lumps.)

6. While whisking constantly, put in the egg yolks, butter, the remaining sugar, milk, vanilla extract (in addition to the fishy flavor of the eggs with or without). Finally, squeeze the juice of the lemon and pour it in. Mix well. Well, introduced into the mold!

7. Put it in the freezer and let it sit for 4 hours (or more). After taking out, sprinkle with cocoa powder! Remove the mold is done. It's ready to eat!

8. So this is the finished product before~

9. If you are interested, you can use cocoa powder to draw a pattern. The way to do this is to cut out a shape from the tin and then spread it on the cake with tweezers and stick it in place. Sift another layer of cocoa powder. Make sure the cocoa powder sticks, then use tweezers to tear off the tinfoil and you're done! (You can actually do without the tinfoil, just any paper, clean is good.)