Tiramisu cake (8 inches)

Published Nov 13, 2021 at 01:59am ET

Overseas students have to cook for themselves. I like to cook for a year. Ive been so fat.

Food Material List

1 Mascarpone cheese 250g
2 Coffee powder Appropriate amount
3 hot water 15ml
4 RUM 15ml
5 Finger biscuits 100g
6 Yolk 2 only
7 milk 50ml
8 Gillidine Tablets (Dry) 10g
9 Unsalted butter 300ml
10 Cocoa powder Appropriate amount
11 White granulated sugar 30g+20g

Operational steps

1 Mascarbon needs to be softened in advance, but not for a long time. Finally, it doesnt need to be frozen. Its soft and sweet. After softening, its poured into a bowl, beaten and scattered. It cant be heated. Never preheat.
2 Gillidine tablets soaked in cold water for reserve
3 Instant coffee is poured into a bowl, then hot water is poured. Thick coffee is needed. Tiramisus main flavor is the sweetness of Mascarpone, coffee and wine.
4 Milk and 20g sugar are added to the pot, and gillidine is added to the pot, stirring and dissolving in separate water, so water must be kept in separate water.
5 Gelatinized, saccharified, slowly pour the milk into the yolk in the basin, while stirring with chopsticks, otherwise the yolk will be hot, the yolk gelatin solution aside, waiting for natural cooling.
6 Cooled yolk milk, gelatin, and pour it into the beaten Mascarpone cheese. Set aside.
7 Light butter and 30g sugar whisk, foam disappeared, the egg beater can draw patterns just like, beaten and yolk cheese mixture, mix evenly, it is easy to even, light butter is not beaten, the biggest impact is that finger cake will float, super ugly, and the cake itself will be a little like cheese cream. Frozen, there is no such delicate fluffy (?) sense
8 The amount of water you pour into your espresso is about as much wine as you pour. Its enough to make biscuits with 15ml each.
9 Eight-inch movable bottom mold, a layer of baking paper on the bottom, butter evenly on the side and less on the side, but vertically, and then paste a circle of baking paper on it, baking paper can be long but not short, if it is short, add another section, and butter on the overlapping part of the paper.
10 Pour the coffee-wine mixture into a deep-mouthed plate and dip the finger biscuits on both sides. Dont soak them. The finger biscuits absorb water very well. The wine tastes too heavy and may not be tasty. Finger biscuits dipped in coffee wine can be spread at the bottom of the mould, which is not so dense and has some voids. If its a square mould, you can also spread it.
11 Pour egg yolk gelatin cheese paste into the mould and cover the biscuit. Dont pour it out.
12 The finger biscuits soaked in liquor continued to be spread, the remaining paste was poured out, the surface was smoothed, and stored in the refrigerator for four hours. It was the best thing to do overnight. It was also late at night after noon. It was a little guilty to eat.
13 After taking it out, gently touch the surface with your finger. The hands are not sticky and solidified. OK, go to the mould, sift the cocoa powder, and then tear off the outside paper.
14 When cutting, the knife is soaked in hot water first, wiped and then cut. Once a knife, nice.

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