Ingredients
Mascarpone cheese ( 250g ) | Nestlé Whipped Cream ( 150g ) |
Egg yolks ( 3 ) | White sugar ( 15g ) |
Gelatine tablets ( 2.5 tablets ) | Finger biscuits (appropriate amount) | Coffee Wine A ( 40g ) | Coffee Wine B ( 40g ) |
Brewed espresso ( 80g ) | Cocoa powder (garnish surface) ( appropriate amount ) |
How to make Tiramisu Cake (6 inches)
1. Soak the gelatine slices in cold boiling water until soft.
2. Beat the whipping cream at low speed until it reaches 6 points and then put it in the refrigerator..
3. Heat over water and thoroughly mix the egg yolks, white sugar and coffee For wine A, stir quickly with a hand-held egg beater while heating.Heat to about 40 degrees.Pour in the soaked gelatine and stir evenly until the gelatine is completely melted.
4. Then quickly put the basin into cold water to dissipate heat, and add horseradish Stir the Scapone cheese evenly, then pour in the light cream in three batches, stirring thoroughly after each pour and then the next.
5.Mix coffee wine B and espresso coffee evenly.
6. Quickly roll the finger biscuits in the mixed liquid After one circle, spread it on the bottom of the mold.
7. Pour in half of the mixed mascarpone cheese liquid , spread a layer of finger biscuits.
8.Pour in all the mascarpone cheese liquid.
9.Put it in the refrigerator for more than 8 hours to completely solidify and then take it off.mold.Sprinkle with cocoa powder to garnish.
10. Finished product picture.
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