Tiramisu that melts at the entrance

2024-04-21 22:10:08 807

Tiramisu is a classic dessert in Italy. It is said that after eating delicious tiramisu, one will feel happy and as if they have climbed a fairyland. In the planet of love, the girl who yearns for love refers to Tiramisu as the "taste of love", tirelessly beating the eggs, gently stirring the cheese, and finally savoring the intertwined taste of hope and sweetness of love after more than ten hours of frozen brewing.

Details of ingredients

Fine sugar75g
yolkTwo
Light cream150g
Muscat swelling250g
gelatin 2 pieces 10g
Coffee wine30g
8-inch Cocoa Qi Feng Cake2 pieces

Technique

difficultybeginner
workmanshipbaking
tastebitterness
timeTwenty minutes

Steps to make Tiramisu that melts at the entrance

1.1. Prepare the materials and soak the gelatin slices in cold water until soft. Set aside for later use
2.2. Beat the egg yolk until thick and light in color, set aside for later use
3.3. Pour water and fine sugar together into a pot, heat and boil until sugar water is obtained. Turn off the heat, stir the sugar water with an egg beater (to lower the temperature), and add beaten egg yolks. After pouring the egg yolk, continue to beat it with an egg beater for about 5-10 minutes. Set aside the stirred egg yolk mixture for later use.
4.4. Put the Muscapone cheese in a container and beat it smooth with an egg beater.
5.5. Add egg yolk mixture and stir until there are no particles.
6.6. Filter the softened gelatin tablets to dry and heat them over water until they completely dissolve into a gelatin solution
7.7. Pour the gelatin solution into the previously mixed cheese paste, mix well and evenly
8.8. Beat the animal based light cream until it becomes soft and foamy (the texture has just appeared)
9.9. Add the whipped cream to the cheese batter and stir well.
10.10. Place a slice of cake on the bottom of the mousse film and coat with coffee wine. (Because I accidentally cut both sides of the cake. When you make it, you can only cut and place the middle piece, or not cut it.)
11.11. Pour in half of the cheese batter and refrigerate for 20 minutes.
12.12. Continue laying a layer of cake dipped in coffee wine on top of the cheese batter and pour in the remaining half of the cheese batter
13.13. Put the cake mold in the refrigerator and refrigerate for about 4 hours
After the cheese batter has completely solidified, wrap it around the cake mold with a hot towel and it can be easily demolded in about 20 seconds, or use a hair dryer to blow a little on the outer wall of the cake mold.
15. Sprinkle cocoa powder and sugar powder on the surface as decoration, put the chocolate into a disposable decorative bag and melt it in water. Cut a small hole and squeeze it onto the edge of the cake.
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