Tiramisu

Soak 1.8g or 10g gelatin tablets in cold boiled water. Should I eat 8g at home, or should I give 10g as a gift in hot weather for better stability.

2. The authentic Tiramisu liquid is a mixture of 40ml Espresso and 15ml rum to make coffee wine, or a coffee wine that is readily available in a bakery. I used half a pack of instant coffee and 40ml of hot water to wash it, added 15ml of rum, and let it cool for later use.

3. Beat two egg yolks until thick.

Add 4.75g of water to 75g of sugar and simmer in a small pot until saccharified and boiling.

5. Gradually add sugar water to the egg yolk with one hand. At the same time, the electric egg beater turns on high-speed stirring. Attention: Do not pour sugar water on the egg beater. After adding all the sugar water, continue stirring with an egg beater for 5 to 10 minutes. At this point, the temperature of the egg syrup will drop to the palm of the hand and be set aside for later use.

6. Soak the soft gelatin tablets and heat them over water until they dissolve or place them in the microwave for a little over 10 seconds. When waiting for the process of melting the gelatin tablets, Mascapone can be killed.

7.250g Muscat (to be taken out of the refrigerator in winter) should be beaten with an egg beater until smooth.

8. First, pour the melted gelatin mixture into the egg yolk mixture and stir well. Mix the egg yolk mixture with Mascapone evenly, and sieve it for a delicate taste. Reminder: When the temperature is low, Jili Ding may clump and affect the taste, so it needs to be sieved.

9. Mix 150g of light cream to 6 servings, which means the cream has just formed a texture but can flow. Be careful not to hit again.

10. Mix the whipped cream and Mascapone batter evenly with a scraper (or use an electric mixer to mix at low speed).

11. Dip the finger biscuit in a circle of coffee and place it in a six inch circular mold. Spread a layer full, then pour in half of the Mascapone batter. Lay another layer of finger cookies dipped in coffee. Pour in the remaining mascarpone batter.

12. Use a scraper to scrape off the surface and refrigerate for about 4 hours.

13. Cover the refrigerated cake gently with a warm towel, place it on an object higher than the cake, and hold the edge of the cake mold downward to release the film. Sieve a layer of cocoa powder through a powder sieve.