Main components; Muscapene cheese 500 g animal whipped cream 300 ml milk 150 g sugar 75 g.

Accessories; Egg yolk 4 finger cakes 1 serving coffee wine (espresso+rum) 100 ml gelatin tablets 20 g cocoa powder.

1. Break the gelatin film into small pieces, soak it in cold water, drain the water, and heat it until the gelatin film is dissolved to become gelatin solution.

2. Use an egg beater to send the yolk to a thick state;

3. Pour the milk and fine sugar into the pot together, heat and boil over low heat, and then turn off the fire;

4. Slowly pour the boiled milk into the beaten egg yolk and beat it with an eggbeater for 8- 10 minutes. The temperature of the yolk paste is basically the same as that of the hand, and it is cooled aside;

5. Take another pot, add the mascarpone cheese, and beat it with an eggbeater until smooth;

6. Mix the dismissed mascarpone cheese with the cooled yolk paste and stir evenly;

7. Pour the gelatin solution into the mascarpone cheese egg paste and stir evenly;

8. Pour the animal whipped cream into the basin and beat it with an egg beater until it is soft and foamed (just lines can appear);

9. Mix well with mascarpone cheese and egg paste;

10, take a piece of lady finger, quickly dip it in coffee wine, let lady finger dip it in coffee wine, and then spread lady finger on the bottom of the cake round mold;

1 1. Repeat this process until the bottom of the cake round mold is covered with lady finger, and pour in half of the mascarpone cheese paste;

12. Spread a layer of lady finger soaked in coffee wine on the Mascapone cheese paste, pour the remaining half of the Mascapone cheese paste, and then put it in the refrigerator for 5-6 hours;

13. After the mascarpone cheese paste is solidified, take it out of the refrigerator and demould it. Sprinkle cocoa powder on the surface for decoration.

14, finished product drawing of tiramisu.