Tiramisu How to make

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  1.Add fine sugar to the water, Bring to a boil over medium-low heat.After the water boils, heat over low heat and continue boiling for about two minutes.

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  2. When boiling sugar water, beat the egg yolk, that is, beat the egg yolk until it is white and the volume is It's ok if it gets bigger and obvious lines appear.

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  3. Add the sugar water to the egg yolk, be sure to add it slowly and little by little.While adding, stir the egg yolk liquid at medium speed to prevent the temperature of the sugar water from being too high and the egg yolks to clump.After all the sugar water is added, stir the egg liquid at high speed for about six minutes to achieve the cooling effect.Stir until you can touch the outer wall of the container with your hand and you can't feel the obvious temperature of the egg liquid.

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  4.Add a little (a little) pure water to the gelatine powder, stir and dissolve over water

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  5. Now whip the cream.The cream should be whipped to 50%, that is, obvious lines will appear, but It will drip when lifted and the lines will slowly disappear.

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  6.Add the gelatine to the egg yolk and stir evenly



7. Mascarpone cheese stirs smoothly

• 8. Mascarpone cheese is easy to separate oil and water, just turn it gently three to five times and it will be smooth
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  9. Mix the egg yolk liquid and cheese, pour half of the egg yolk liquid into the cheese, press and mix evenly, and then pour the mixed cheese paste Add the remaining half of the egg mixture and mix until there are no lumps and it is even!
  In the picture, the temperature in my house is too low, and the egg liquid has solidified a bit after adding gelatine.This does not affect it.You can put the basin in warm water to perform the above mixing steps!

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  10.9.10 step chart

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  11. Mix the light cream and mousse paste.Because the textures are similar, add the light cream to the mousse paste at once and stir evenly..

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  12.Go for coffee and finger biscuits.Quickly roll the finger biscuits in the coffee wine, take them out, place them in the mold, and spread them all over

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  13.As shown in the picture, the biscuits should be as close to the edge of the mold as possible, so that you can see the biscuits after they are removed from the mold.They are very beautiful

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  14.Put the mixed mousse paste into a piping bag or a fresh-keeping bag and set aside

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  15. After laying out the biscuits, pour in the mousse paste, smooth it out, and cover the biscuits.Then spread biscuits and a layer of mousse paste, layer by layer, half of which is three layers of biscuits and three layers of mousse paste

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  16.Use a spatula to smooth the top layer of mousse paste

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  17. Smooth it out, shake it gently a few times, and refrigerate it for more than 5 hours, preferably overnight

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  18.Take it out and cover the outer wall of the mold with a hot towel for a while, or blow it in a circular motion with a hair dryer, and you can easily release it.Don't heat it for too long!
  Sift in the cocoa powder

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  19.You can decorate it with moisture-proof sugar powder , you can eat it directly if you are too lazy to move!