"The years are quiet, with the Junyu; the fine water flows for the years, with the Jun; the prosperity is over, with the Junlao." Tiramisu, one of my favorite desserts, is not one. For some reason, I have always felt that it is a particularly quiet dessert, but in one sip, I can taste a thousand flavors. Every year on my birthday, I make myself a tiramisu birthday celebration...
by Flower Blue Soft Yi
Mascarpen cheese 500 g
Light cream 300 ml
Milk 150 g
Sugar 75 g
4 egg yolks
1 finger cake
Coffee wine 100 ml
Gelatin tablets 20 g
Cocoa powder to taste
1. Prepare all ingredients;
2. Break the gelatin tablets into small pieces, soak them in cold water, filter out the water, heat them through the water until the gelatin tablets dissolve and become gelatin solution;
3. Beat the egg yolk with an egg beater to a thick state;
4: Pour milk and caster sugar into the pot together, heat and bring to a boil over low heat, then turn off the heat;
5, the boiling milk slowly poured into the beaten egg yolk, while pouring in while beating with an egg beater, continuous whipping for 8-10 minutes, the temperature of the egg yolk paste is basically the same as the hand temperature, put aside to cool and reserve;
6: Take another pot, put in the mascarpone cheese and beat with an egg beater until smooth;
7. Mix the beaten mascarpone cheese with the cooled egg yolk paste;
8. Pour the gelatin solution into the mascarpone cheese egg paste and mix well;
9, pour the animal light cream into the basin, use the whisk to beat until the soft foam (just appear the line can be);
10. Mix with mascarpon cheese egg paste;
11, take a piece of finger biscuits, quickly dip in the coffee wine, so that the finger biscuits are stained with coffee wine;
12, then spread the finger biscuits on the bottom of the cake round mold;
13. Repeat this process until the bottom of the cake mold is covered with finger biscuits, and pour in half of the mascarpone cheese paste;
14. Continue to lay a layer of finger biscuits dipped in coffee wine on the mascarpone cheese paste;
15, pour the remaining half of the mascarpone cheese paste, and then put it in the refrigerator for 5-6 hours;
16, mascarpone cheese paste solidified after taking out the mold from the refrigerator, sprinkling cocoa powder on the surface for decoration;
17, the prepared tiramisu can be eaten directly.
1, the finished product of this square is 8 inches, I use yangchen 8 inch non-stick mold; 2, geladin tablets need to be soaked in water in advance, filtered dry water and re-dissolved, water-separated when dissolving gelatin tablets, the temperature should not be too high, otherwise it will affect the condensation effect of gelatin tablets. 3, my coffee wine is their own mixed, 80ml black coffee liquid plus 20ml rum, black coffee thickness according to their own preferences, I think the strong black coffee has a taste 4, a finger cake amount is 2 eggs, 70 grams of powder finished products, I am done in advance; 5, cocoa powder to be sieved before eating to prevent moisture from affecting the taste; 6, tiramisu needs to be refrigerated and stored and eaten as soon as possible, if you want to extend the shelf life, you can put it in the frozen layer to freeze hard. Before eating, transfer to the refrigerated layer in advance and wait for its natural thaw before eating.