Exotic cuisine [Tiramisu]

Published Nov 14, 2023 at 03:26am ET

Food Material List

1 Maskaboni 500g
2 Yolk 4
3 sugar 150g
4 water 150ml
5 Gelatin sheets Four pieces of X5g
6 Unsalted butter 300ml
7 Coffee Wine 100ml
8 Finger biscuits One package (200g)
9 Cocoa powder Appropriate amount

Operational steps

1 To ensure that their own Tiramisu has the same top quality as expensive Western restaurants, it is essential to mascarpone cheese. In addition, the traditional Tiramisu also needs to use finger biscuits (ladyfinger), coffee wine.
2 Whisk egg yolk until slightly white.
3 Add 150 grams of sugar to 150ML water, stir well and turn off the heat when boiling.
4 While pouring the yolk, keep stirring with the beater until the temperature becomes cool, then put it in the refrigerator for refrigeration.
5 Take another bowl and whip the Mascarpone cheese with an egg beater until smooth. After mascarpone cheese is beaten, mix it with egg yolk paste.
6 The gelatin tablets were broken off in advance and softened with cold water bubbles. The water was filtered and dried. The gelatin tablets were heated to dissolve into gelatin solution. Pour the gelatin solution into the mascarpone cheese paste mixed in step 5 and mix well.
7 Beat 300 ML light cream into soft foam, add Mascarpone cheese paste, mix well and set aside.
8 Pour the coffee wine on the plate and dip the finger biscuits on both sides with the coffee wine.
9 Put the neat code of the finger biscuit dipped in wine on the bottom of the mould.
10 Pour in half of Mascarpone paste and scrape a few piers with a scraper.
11 Spread a layer of finger biscuits dipped in coffee wine.
12 Then pour the remaining mascarpen paste into it, scrape it flat, and then smooth the inverted surface of the pier several times.
13 Cover and refrigerate for 4-5 hours.
14 When taken out, cocoa powder is sifted on the surface. Favona cocoa powder makes the color more beautiful.
15 The surface of cocoa powder can be decorated with sugar powder patterns.
16 Or square cut out neatly and beautifully.

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