Tiramisu uses mascarpone cheese is used as the main ingredient, and then finger cookies are used instead of the traditional dessert sponge cake, and other ingredients such as coffee and cocoa powder are added.
Tiramisu, the representative of Italian desserts, is a trendy dessert popular in cafes, bakeries, and restaurants.
Its innovative recipe is a coffee-flavored cheese-milk egg wash, and this new flavor is also used in other forms of hot and cold desserts such as cakes and puddings.
Tiramisu is aromatic, smooth, sweet, creamy, and soft with textural changes in the mouth.
The taste is not sweet, but slightly bitter because of the cocoa powder, which goes well with a cappuccino.
It combines the bitterness of Espresso (espresso), the moistness of eggs and sugar, the richness of chocolate, the denseness of finger cookies, the thick aroma of cheese and whipped cream, and the dryness of cocoa powder with a fragrant and dense taste.
Let's learn to make Tiramisu together!
Ingredients
Mascarpone cheese: 250g
Animal light cream: 150ML
Ghirardine slices: 10g (2 slices)
Italian espresso: 40ML
Egg yolk: 2pcs
Water: 75ML
Fine sugar: 75g
Finger cookies: moderate amount
Cocoa powder: moderate amount
Powdered sugar: moderate amount
Method
1. Break the custard slices into small pieces and soak them in cold water and set aside.
2. Whip the egg yolks until they are thick and set aside.
3. Pour water and sugar into a pot and bring to a boil, then turn off the heat.
After the yolks are poured, continue beating with the whisk for about 5-10 minutes until the yolk temperature cools down.
4. Pour the cooled yolks into a large bowl and set aside. The yolk must be thoroughly cooled before use.
5. In a large bowl, beat the mascarpone cheese with a whisk until smooth, then mix it with the egg yolks.
6. Strain the water from the soaked gelatin slices and heat them under water until they dissolve completely.
7. Pour the custard solution into the previously mixed cheese batter and mix well.
8. Whip the animal light cream to soft peaks and add it to the cheese batter and mix well.
9. Take a finger cookie and dip it quickly in the coffee to coat it.
Repeat until the finger cookies are spread all over the bottom of the cake mold (it is best to use a live-bottom mold, the finger cookies can be broken off and spread almost all over, it does not need to be airtight).
10. Pour in half of the cheese batter.
11. Continue to spread a layer of coffee-dipped finger cookies on top of the cheese batter, and pour in the remaining half of the cheese batter.
12. Place the cake mold in the refrigerator overnight.
13. Once the cheese batter is completely set, unmold the cake and sprinkle cocoa powder and powdered sugar on the top for decoration.
14. If you have leftover ladyfingers, decorate with ladyfingers around them.
