Ingredients
Mascarpone ( 250g ) | Whipping cream ( 250g ) |
Egg yolks ( 4 pcs ) | White sugar ( 90g ) |
Cold water ( 120g ) | |
Coffee Liqueur ( 50ml ) | Thumb cookies ( 14 pieces ) |
Fruit ( Appropriate amount ) | Powdered sugar ( Appropriate amount ) |
Cocoa powder (appropriate amount) |
How to make 8-inch tiramisu
1.Soak gelatine tablets in pure water until soft.
2.Soak the soft gelatin sheets and drain the water, then heat them over water until melted.
3. Add sugar and water and stir until completely dissolved.
4.Heat until boiling.
5. Beat the egg yolks with an electric whisk until thick.
6.Add the previously boiled sugar water, slowly add a small amount, and stir evenly while adding.
7. Stir the mascarpone cheese with a hand mixer until smooth and smooth.granular state.
8. After the egg yolk paste has cooled, add it to the mascarpone cheese and mix evenly..
9.Add the previously melted gelatine liquid.
10. Whip the light cream and powdered sugar until it just has texture.
11.Mix the egg yolk cheese paste and light cream evenly.
12. Dip finger biscuits lightly in coffee wine.
13. The bottom of the mold is covered with a layer of finger biscuits dipped in coffee wine, and poured Pour in half of the cake batter and refrigerate for 10 minutes to set.
14. Spread another layer of finger biscuits dipped in coffee wine, pour in Shake the remaining cake batter to create large bubbles and refrigerate for 6 hours or overnight.
15. After the refrigerated cake, use a hair dryer to blow hot air against the mold for a few seconds., push the cake out from the bottom, and sift a layer of powdered sugar to prevent moisture.
16.Sift another layer of cocoa powder.
17. Beat a small amount of light cream with powdered sugar and put it into a piping bag.
18.Choose the fruit you like, wash it and dry it.
19. Cut the cake into pieces and top with whipped cream.
20. Place the fruits.
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