Tiramisu-You Are Foodie

By Shirley
63

Tiramisu

A layer of espresso coffee and wine (masala, rum or brand), a layer of finger biscuits with texture similar to sponge cake, and a layer of cheese paste mixed with mascar ponecheese (the most suitable cheese for tiramisu), eggs, fresh cream and sugar, which are stacked layer by layer and sprinkled with a thin layer of cocoa powder... This is tiramisu from Italy. A homemade tiramisu will bring you not only delicious food, but also love and happiness.

Main Ingredients

Mascabernet cheese 1 box
Finger biscuit 1

Auxiliary Ingredients

Step 1 . 1. Take out half of Mascabernet cheese, put it on a plate, and press it soft with a spoon.

Step 2 . 2. Put 250g settling cream in an oil-free and water free plate, and use an egg beater to beat it until it becomes thick. Turn it upside down and flow slowly. After beating, put it in the refrigerator for standby.

Step 3 . 3. Next, add 3 yolks (no egg white) to the soft cheese. Stir well, then add some sugar according to your taste, pour them into the whipped cream, stir well and freeze them for standby.

Step 4 . 4. Take out 2 pieces of gelatine and soak them in cold water for a few minutes. Soak them soft and then take them out to control the moisture.

Step 5 . 5. Put the gelatin slices into hot water, about 20g, not too much. Stir them with chopsticks until they are completely melted. Cool them and put them into the refrigerator for cold storage.

Step 6 . 6. Take out the jellied gelatin slices, find a large plate, add some hot water to melt the gelatin slices in water, and stir until there are no particles. Add the melted water of the gelatine into the beaten cheese paste, and stir well.

Step 7 . 7. Add a little more coffee wine, a few drops of it, and stir it with a spoon. This can also be based on your own taste, as long as there is a strong coffee taste!

Step 8 . 8. Use boiling water to brew strong coffee. After cooling, use finger biscuits to wet it quickly. It must be fast!

Step 9 . 9. Place finger biscuits in a 6-inch mold (it will be more convenient to use an active cake mold). All around the yard, finally pour the cheese paste on the top, and then pour the cheese paste on the top again with the same yard of biscuit. Repeat for 2 to 3 times, to achieve the effect of layer by layer!

Step 10 . 10. Put it in the refrigerator and refrigerate it for 4 hours, then take it out. After cold curing, you can cut the tiramisu and eat it!

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