Tiramisu

Practice steps

1, first make an 8-inch coffee chiffon cake. Take 3 eggs, egg white yolks separated, egg whites add a few drops of lemon juice, add caster sugar in 3 divided times and beat to hard meringue. Add 25ml of cold boiled water to 2 tablespoons of ground coffee and stir into espresso solution. Add two scoops of salad oil, caster sugar, milk, coffee liquid, low gluten flour and cocoa powder to the egg yolk and stir until particle-free. Add the egg yolk paste in 3 divided doses, stir well up and down, pour in an 8-inch cake mold, shake out the large bubbles, preheat the oven beforehand, then bake at 150 degrees for 45 to 50 minutes. (No oven can also refer to my rice cooker chiffon)

2. Start making mousse paste. The picture above is the main material of tiramisu.

3: Take the remaining 2 eggs, separate the egg yolk, as long as the yolk. 30ml of water plus 60g of granulated sugar, boil and then slowly pour into the egg yolk and whisk quickly, the egg yolk paste will slowly cool down during the whipping process, and become the picture above.

4: Whisk the mascapone cheese until smooth, add the egg yolk paste and continue to whip until smooth.

5: Finely chop gelatin slices, soak in cold water until softened, and then melt into a liquid state in hot water. Pour in the cheese egg yolk paste from the previous step and stir well.

6: Add light cream and sugar and whisk until a pattern appears, and send it off for seven or eight minutes.

7: Pour in the egg yolk cheese paste and stir well so that the mousse part of the tiramisu is complete.

8, take another 25ml of cold boiled water and add two spoons of coffee powder to stir into espresso liquid, then pour in 20ml of Chivas whiskey and turn it into homemade coffee wine (because this wine is only available at home, sometimes cooking also needs to be flexible...). Didn't expect to taste good)

9, the 8-inch chiffon is divided into 3 layers, because I bake thicker, in fact, only need 2 layers. Then put a piece of cake in the 8-inch mold, brush a layer of coffee wine, pour in half of the mousse paste, add another piece of cake, brush another layer of coffee wine, pour in half of the mousse paste, and smooth it with a spoon. Wrap in plastic wrap and refrigerate for 6 hours or overnight.

After 10 or 6 hours, take out the plastic wrap, sprinkle cocoa powder on the surface, and the decorative part can be freely played or not decorated. Delicious tiramisu is finished, almost moved by yourself to death Yukiyuki? Ha ha

Mood story

Tiramisu, which means "remember me" or "take me away" in Italian, is generally given to a loved one or used as a confession. I've always loved the taste of tiramisu, because of the coffee wine flavor and the rich cheese, I always feel so romantic when tasting... Today finally started to do, always feel that making food does not need to be very strict to follow the recipe, I like to play my own creation, even I did not even weigh the cup kitchen, never cook by feeling...