Tiramisu(ti la mi su )

Tiramisu

Introduction:

"Tiramisu" is an Italian dessert, which uses mascarponecheese as the main material, and then uses finger biscuits to replace the sponge cake of traditional desserts, adding coffee, cocoa powder and other elements. The formula is very simple, but it combines the unique flavor of cheese, coffee and wine, and mercilessly takes away the popularity of cheese cake. Sweet and bitter, just like angels and demons, combine harmoniously and conflictively. Tiramisu is the most fashionable dessert in major cafes, bakeries and Western restaurants at present. With its refreshing and mellow taste, and the adult flavor of cheese, coffee and wine, tiramisu has won the spotlight of cheese cake. Ten years ago, tiramisu was an extremely luxurious western restaurant in China. Only a few high-end Western restaurants could serve it. Fortunately, it's very easy to buy the materials for making tiramisu, and it's easy to make, so top food is no longer out of reach! ~”

Production steps:

Step 1: whisk the yolk until it is thick and white.

Step 2: pour water and sugar into the pot and heat until boiling.

Step 3: turn off the heat after boiling the sugar water. While beating with the egg beater, slowly pour in the egg yolk prepared in step 3 and beat it into a uniform yolk paste. Refrigerate until the temperature drops to room temperature.

Step 4: close up of mascarponecheese.

Step 5: whisk the mascarpone cheese with an egg beater until smooth.

Step 6: add egg yolk paste to room temperature and mix well.

Step 7: soak the soft gelatine tablets, drain the water, and heat until dissolved.

Step 8: pour the gilding solution into the mixed mascarpone cheese paste, and then add the whipped animal cream to 60%.

Step 9: melt the coffee powder with a little boiling water and mix it with rum to make coffee wine.

Step 10: take a finger biscuit and quickly dip it in the coffee wine.

Step 11: put the finger biscuit dipped in coffee wine on the bottom of the cake mold.

Step 12: pour in half the cheese paste.

Step 13: lay another layer of finger biscuits.

Step 14: pour in the remaining cheese paste.

Step 15: put the cake mold in the refrigerator and refrigerate for five to six hours or overnight. After the cheese paste solidifies, demould and sprinkle cocoa powder on the surface.

Materials required:

Mascarpone cheese: 250g

Animal light cream: 150ml

Pure coffee powder: 2 tablespoons

Egg yolk: 2

Rum: 10ml

Gilding tablets: 2 tablets

Cocoa powder: moderate

Finger biscuit: 1

Granulated sugar: 75g

Water: 75ml

Precautions: preparation: soak the gilding slices in cold water until softened, separate the yolks of two eggs, take the mascarpone cheese out of the refrigerator and reheat it, beat the animal cream to 60% with electric beater.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ti La Mi Su