Soft body tiramisu-You Are Foodie

By Zenobia
30

Soft body tiramisu

I have long wanted to make tiramisu, and the materials are ready, but I can't spare time to make it. I'm busy every day. I don't know what I'm busy with. I always feel that my schedule is full and there is always something I need to do most. So I procrastinate until today. This phase of baking class is cheese, so we have to make this Tiramisu with a lot of cheese. Finger biscuits have also been prepared in advance. Start making tiramisu. I made a drink for each of my family. I have to say, the taste is really good, but the heat is also very high! Haha, whatever it is, delicious food comes first, and whether you are fat or not will be discussed later.

Main Ingredients

Auxiliary Ingredients

Finger biscuit 70g

When stirring egg yolk liquid, it is best to have a thermometer. I use the temperature to measure the water temperature. If not, use a low fire. There should be a little bubble under the water. Do not let the water boil. Otherwise, it will not be a smooth egg yolk liquid, it will become egg flower.

Step 1 . Prepare raw materials. I made the finger cake in advance. There is no coffee wine. I made it with rum and coffee.

Step 2 . Add 10g sugar to the light cream and stir it until there is a pattern. Don't beat it too hard, otherwise it's not easy to mix it evenly at the back

Step 3 . Add 50g sugar into the egg yolk and stir well

Step 4 . Stir quickly in hot water. The water temperature is 80 degrees. Don't let the water boil, otherwise the egg liquid will form granules, which will affect the taste.

Step 5 . Keep stirring until the egg yolk turns white. I feel that the egg liquid is very thick. It's OK to stir it a little heavy. After this treatment, the egg yolk is basically cooked and has been sterilized at 80 ℃.

Step 6 . Muscapen poured it into an oil-free and water-free basin

Step 7 . Stir the egg beater at low speed until smooth

Step 8 . Pour the egg yolk into

Step 9 . Stir well and pour in the whipped cream

Step 10 . Mix the cake paste evenly

Step 11 . Take the bottom of the cup and put some stirred cheese paste into it

Step 12 . Soak the finger cake in the coffee wine

Step 13 . Spread a layer of finger cakes

Step 14 . Then spread it with cheese paste, then a layer of biscuits and a layer of cheese paste

Step 15 . Until the cup is completely filled, the surface is as flat as possible. Refrigerate for more than 2 hours

Step 16 . Finally, the surface is sieved with cocoa powder and powdered sugar for decoration. Enjoy it

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