How do you make Tiramisu that you can't get enough of?

Tiramisu

Ingredients

5 egg yolks, 3 egg whites, whipped cream, Mascarpone cheese (Mascarpone cheese) 500g, Marsala wine, expresso coffee, Ladyfinger finger cookies, unsweetened cocoa powder

How to do

1. Add 50g of sugar to the egg whites in three batches and beat until wet peaks form, i.e., lift up the egg yolks with small, curved tips

2. Add 30g of sugar to the egg yolks and beat until the color becomes lighter and the mixture is thicker. Add corn oil in batches and beat until thick.

3, take a part of the egg white to the egg yolk basin cut mix evenly, pay attention to cut mix, can not beat circle, to avoid defoaming. Then all poured into the egg white bowl, continue to cut and mix evenly

4, the three powder mix sieve, pour, continue to cut and mix evenly, as fast as possible, this step is a little bit difficult Tiramisu (chocolate sponge cake version) practice Step 4

5, poured into the 8-inch round mold with a live bottom, into the preheated oven (160 degrees, 25 minutes) here the time and temperature varies according to oven

6, mousse, mousse, mousse and mousse. >

6, mousse part of the two egg yolks, beat until the color becomes lighter, thick mention

7, 75 grams of sugar and 75 ml of water into sugar water, boiling off the heat, and slowly poured into the yolks, pouring the whisk while stirring, so as not to scald into the soup of egg droplets. Stir until the temperature drops

8, gillette with scissors cut into small pieces, put into a small bowl, add water did not pass, put into a pot of water heating, until melted into a liquid

9, the cream cheese and gillette solution poured into the cooking machine and beat until smooth without particles, poured into the yolks of the sugar water

10, another bowl will be a bowl of whipped cream until you can draw a pattern, join the previous step of the solution and whisk well. Add it to the solution in the previous step and beat it well. This way, the mousse is partially finished

11, cut the cake into two slices evenly, put one slice into the mold, pour in half of the mousse, then put in another slice of the cake, then pour in the rest of the mousse. Put it into the refrigerator for more than 5 hours, preferably overnight

12, take it out of the refrigerator, blow around it with a blow dryer in order to unmold it, and evenly sift cocoa powder on the surface with a sieve to make it successful.

Practice 2

1 Prepare the cake slices and finger cookies in advance.

2 Coffee liquid brewed in advance, wait for the liquid to cool down and then add wine mix.

3 Place a layer of cake slices or ladyfingers on the bottom of the mousse ring and brush with a layer of coffee liquid.

4 Soak the fish glue powder in cool water (use chopsticks to quickly stir the fish glue powder when adding water), and set aside until it absorbs enough water.

5 Whipped cream can be whipped until 60%, that is, when the cream is swollen and just solidified, you can use a whisk to pick up the curved cocktail shape.

6 Egg yolks mixed with sugar and milk, heat over water, stirring while heating, wait until the temperature of the yolks to 70 or 80 degrees can be (the egg mixture becomes very thick, light color).

7 Add the fish gelatin powder to the warm egg yolk mixture and stir until the fish gelatin powder is all dissolved.

8 Once the cheese is softened at room temperature, use an electric whisk to whisk it until it is free of particles (if the cheese is hard, put a bowl of warm water under the bowl of cheese and whisk it).

9 When the yolks are not too far from hand temperature, pour the yolk mixture into the cheese mixture and mix well.

10 Add the whipped cream to the completely cooled cheese batter and mix well with a rubber spatula.

11 Pour half of the cheese mixture on top of the cake slice brushed with coffee mixture.

12 Place another layer of ladyfingers and brush with the coffee mixture, then pour all the remaining cheese paste into the molds and place in the refrigerator for 4 hours or freeze for 40 minutes until set.

13 Remove from the mold with a musket, or heat it with a hot towel (or an air blower), and sprinkle the top layer with a dusting of cocoa powder and a pinch of powdered sugar.