Light traditional Italian tiramisu(qing ying de yi shi chuan tong ti la mi su )

Light traditional Italian tiramisu

Introduction:

"According to Italian legend, tiramisu originated from soldiers before they went to the battlefield. Because she had no time to bake exquisite cakes, her anxious lover had to mix eggs and cocoa cake strips in a hurry to make rough and quick cakes, and then sent them to soldiers with sweat. The food she handed over was simple, but sweet and fragrant With deep love. One of the meanings of tiramisu is "remember me.". Like a person, go to the ends of the earth with him, not just to let him remember, so another meaning of tiramisu is "take me". (from the Internet) there is a special plot for tiramisu. Maybe it's because this is the only dessert made by my husband when he pursues me. It's very romantic to find the dessert with the story behind. This tiramisu is very light in taste, because I don't like alcohol, so I didn't add any alcohol, just dip finger biscuit in traditional coffee. The taste is the same. It's good

Production steps:

Step 1: take the egg yolk, slowly add 1 / 2 measuring cup of sugar, stir until the fusion and color become pale.

Step 2: add room temperature muskabone cheese, continue to stir until even, set aside.

Step 3: add a small amount of sugar in a clean, oil-free and waterless bowl to beat the protein until it foams hard.

Step 4: add the whipped protein into the cheese paste in several times, and stir gently.

Step 5: in another clean bowl, whisk the cream until thick, then add it to the cheese batter.

Step 6: if brandy is used, pour the wine into the cool coffee. If not, omit this step directly. Carefully dip the finger biscuits one by one in the coffee.

Step 7: spread the wet finger biscuits on the bottom of the quilt, then pour half of the prepared cheese paste on top, scrape the surface, and then spread a layer of coffee finger biscuits. Then pour the remaining cheese paste and smooth the surface. Wrap it with plastic wrap and refrigerate for 3 hours, the taste is better.

Step 8: Sprinkle with cocoa powder and garnish with mint leaves before eating. That's it.

Materials required:

Muskabone cheese: 500g (room temperature)

Cream: 1 / 2 measuring cup (for whipping)

Eggs: 4

Espresso: 1 / 4 measuring cup (cool)

Sugar: 1 / 2 measuring cup

Brandy: 1 / 3 measuring cup (negligible)

Finger biscuits: 24

Cocoa powder: moderate

Mint leaves: moderate

Note: 1. Because the use of raw eggs, so it is recommended to choose the freshest eggs to make. 2. It is necessary to ensure the use of waterless and oil-free containers. Hard foaming - lift the front end of the blender, scream and stand upright, and the bowl will not overturn. Don't overdo it. 3. It's the same with whipping cream. Don't overdo it. 4. Mixing should be done gently, avoiding excessive mixing. Especially when adding protein, do not circle. 5. The amount of music score is suitable to be put in a larger container. Of course, it can also be put in a glass cup like me. It can be adjusted according to personal preference. 6. Tiramisu tastes better after refrigerated.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: sweet

Chinese PinYin : Qing Ying De Yi Shi Chuan Tong Ti La Mi Su