Chinese Food
Tiramisu
(76163 views)
Dou Guo wrote a recipe for the first time in such a long time ～
Cooking ingredients
Cooking Steps
Step1:1. Soak the cold water of gilding tablet. Drain the water and melt it. 2. Put the sugar and pure water into the milk pot and boil. 3. Beat the yolk slightly. Add the boiling sugar water. Add it slowly. Beat it quickly while adding it. The temperature of the yolk paste will drop after about 78 minutes. It's about the same as the temperature of the palm. 4. Mascarpone beat smoothly with an egg beater. 5. Pour the Geely liquid into the egg yolk paste. Mix well. Then pour into mascarpone. Mix well with the mixing method. 6. Mix espresso and rum. Dip finger biscuits in a quick loop. Cover the bottom of the mold. Pour in half mousse paste. Then put finger biscuits. Pour in mousse again. 7. Refrigerate for 34 hours until it solidifies and take out the mold. Sift cocoa and sugar.
Cooking tips:1. Make sure to use mascarpone cheese. No other is recommended. I've tried other things that don't taste as good as mascarpone. 2. Make sure to take out the finger biscuit in a circle quickly, or it will become soft. 3. If the mousse paste is too thin, put it into the mold for a while. Otherwise, the finger biscuit will float. There are skills in making delicious dishes.
