Tiramisu

2024-06-29 21:03:56  Views 2 Comments 0

Ingredients

1.Finger biscuit part ( )
Eggs ( 2 )
Fine sugar (egg white) ( 30g )
Fine sugar (egg yolk) ( 30g )
Low powder ( 60g )
2.Tiramisu egg batter part ( )
Egg yolk ( 5 ​​pieces )
Fine sugar ( 124g )
Clear water ( 106g )
Mascarpone ( 445g )
Gelatine tablets ( 17.8g (3.5 tablets )
Whipping cream ( 213g )

How to make tiramisu

  • Illustration of how to make tiramisu 1

    1.Separate the egg whites and egg yolks of two eggs, add 30g of fine sugar to each, mix the egg yolks + sugar manually, beat the egg whites + sugar until wet (forgot to take a photo)

    • Tiramisu recipe illustration 2

    2.Pour into the beaten egg yolks, stir evenly, then sift in the cake flour and mix well

  • Tiramisu Recipe Illustration 3

    3.Assemble a piping bag...

  • Tiramisu recipe illustration 4

    4.Soak gelatin tablets in cold water and set aside

  • Illustration of how to make tiramisu 5

    5.Mix the 5 egg yolks evenly

  • Tiramisu recipe illustration 6

    6.Put the sugar and water together on the induction cooker to heat, stirring constantly until the sugar is completely melted and the water boils~

  • Tiramisu recipe illustration 7

    7.Use an electric egg beater to beat quickly.Pour the hot sugar water along the egg beater and stir while pouring (be careful that the sugar water will scald the egg yolks) p>

  • Tiramisu recipe illustration 8

    8.Weigh the mascarpone and beat until smooth

  • Tiramisu recipe 9

    9. Pour into the egg batter in two batches, quickly mix with a spatula until there are no particles, then pour in the remaining half

  • Tiramisu recipe illustration 10

    10.Soak the gelatin sheets and melt them into liquid over water, and pour them into the egg paste.Stir well

  • Tiramisu Recipe Illustration 11

    11. Beat the light cream until lines appear and pour it into the egg batter.Just stir well

  • Illustration of how to make tiramisu 12

    12.Finger biscuits lightly dipped in coffee wine

  • Tiramisu recipe illustration 13

    13. Cover the bottom of the mold

  • Tiramisu Recipe Illustration 14

    14.Pour in half of the egg batter and add a layer of finger biscuits dipped in coffee

  • Tiramisu Recipe Illustration 15

    15.Add another layer of mobile biscuits and pour in the remaining mousse paste

  • 16.Put it in the refrigerator for more than 4 hours

  • Tiramisu recipe Illustration 17

    17.Refrigerate well, cut quickly with a hot knife, and sprinkle with cocoa powder to decorate

Tips

The whipping state of the whipped cream can be determined according to the thickness of the egg batter.If the egg batter is thick, just beat the whipped cream a little.If the egg batter is thin, whip the whipped cream a little.

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