Tiramisu this thing, look good and delicious! Generally speaking, there are hard and stiff ones that can be completely demolded, more inclined to the taste of mousse, need to add gilliptin to help solidify, and softer in the container with a spoon to dig up and eat, a bite can not stop. What I love most is that this container is dug inside and eaten, soft and delicate, with a very, very unique taste, and is also a classic traditional way of making tiramisu. Because this classic tiramisu requires raw eggs, considering food hygiene, it is natural to use raw, high-quality eggs. Strongly list the edible eggs in saint-di-le village, the quality is online, there is no egg fishy taste, the yolk is sweet to eat, and the flavor of tiramisu is enhanced. From then on, I can eat raw eggs with peace of mind, and I am no longer afraid of my mother's worries! **About the container** This tiramisu is the classic version of the soft state, so it needs to be filled in a cup or box. I assembled two cups using a relatively large breakfast cup like the cover picture. You can also use it as a cheese box or a transparent lunch box, which is very suitable. **About Finger Cookies** My Finger Cookies Link: http://www.douguo.com/cookbook/3135212.html This one has added almond flour, which has a relatively extra layer of flavor and is firm, able to absorb more of the coffee liquid without foaming. It doesn't feel hard when you eat it. If you prefer a cookie with a lower presence, you can replace all the almond flour with cornstarch. Then the speed of dipping the coffee liquid should be fast, and it should be picked up in a circle, and it cannot be brewed, otherwise the cookie will melt quickly.
By vulgar adults
<h2>Royalties</h2>
2 raw eggs can be eaten
Caster sugar (egg yolk) 10 g
Mascarpen cheese 250 g
Rum 20 g
Salt 1 g
Caster sugar (egg white) 15 g
Lemon juice 4 g
Vanilla extract to taste
Espresso 90 ml
Finger biscuits to taste
Cocoa powder to taste
<h2>Practice steps</h2>
1, first brew a cup of espresso, you can also use a larger amount of freeze-dried coffee powder to brew a cup. In short, it is to get a little coffee ~ first brew and then go to the next steps, so that the coffee liquid cools naturally.
2. Egg yolk protein separation. Raw eggs can be eaten with Saint-Tille Village, there is no egg fishy smell, healthy and safe, and it is safe to eat ~~
3: Add 10g caster sugar and salt to the egg yolk. Use an electric whisk to beat until the color is white, fluffy, and there is a certain resistance. Check with a manual whisk as shown in the picture, scratching it will leave a trail. Note: After finishing here, wash the electric whisk and dry it with kitchen paper, and use the egg whites later.
4: Pour the mascarpone cheese into the egg yolk paste, mix well with a manual whisk. Add the rum and continue to mix well and set aside.
5, next we send the protein: add sugar, lemon juice, vanilla extract to the protein.
6, use the whisk to beat the egg white, here as far as possible to beat the dry foam. Because of the addition of sugar and lemon juice, the good egg white should be relatively stiff and smooth and delicate.
7: Add 1/3 of the meringue to the mascarpon egg yolk paste and stir well with a spatula.
8: Pour the paste from the previous step back into the meringue and continue to mix well with a spatula. At this point, our tiramisu cheese layer is complete ~ the state of this cheese paste should be very stable, and it will not appear in a state of water or thinning after a while.
9, just cooled the coffee liquid is also cool to at least hand temperature, with your finger biscuits dipped in coffee liquid, and then put a layer at the bottom of the container.
10, with a spoon or the cheese paste can be put into a framed bag, on top of the biscuits can be laid. I like to use a soup spoon, but it is convenient haha!
11: Sprinkle with a layer of cocoa powder.
12, just a layer of biscuits, a layer of cheese, a layer of cocoa powder, until the mouth of the cup.
13, the last layer of cheese can be cut in a small slit in a framed bag, squeezed into a circle, and then sprinkled with cocoa powder. A nice, nutritious and delicious tiramisu is done! Put refrigeration for 2 hours to cool down, ice cold taste first class stick! Scoop up with a spoon and enjoy your classic tiramisu!
<h2>Tips</h2>
1, because this classic tiramisu needs to use raw eggs, considering food hygiene, it is natural to use raw high-quality eggs. Strongly list the edible eggs in saint-di-le village, the quality is online, there is no egg fishy taste, the yolk is sweet to eat, and the flavor of tiramisu is enhanced. From then on, I can eat raw eggs with peace of mind, and I am no longer afraid of my mother's worries! 2, about the container This tiramisu is the classic version of the soft state, so it needs to be filled with a cup or box. I assembled two cups using a relatively large breakfast cup like the cover picture. You can also use it as a cheese box or a transparent lunch box, which is very suitable. 3, about the finger biscuits I made the finger biscuit link: this added almond flour, relatively more layer of flavor, and tight, can absorb more coffee liquid without foaming. It doesn't feel hard when you eat it. If you prefer a cookie with a lower presence, you can replace all the almond flour with cornstarch. Then the speed of dipping the coffee liquid should be fast, and it should be picked up in a circle, and it cannot be brewed, otherwise the cookie will melt quickly. 4, about the finger biscuits I made the finger biscuit link: this added almond flour, relatively more layer of flavor, and tight, can absorb more coffee liquid without foaming. It doesn't feel hard when you eat it. If you prefer a cookie with a lower presence, you can replace all the almond flour with cornstarch. Then the speed of dipping the coffee liquid should be fast, and it should be picked up in a circle, and it cannot be brewed, otherwise the cookie will melt quickly.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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