Cooking Steps

1. 

   Step1:Prepare - brush the two sides of finger biscuit with coffee wine twice. Lay it on the bottom of the mould. Put it in the refrigerator for freezing.

2. 

   Step2:Cheese softens in water. Add milk in several times. (add the next time after fully mixing each time). Add in the yolk. Stir well. Add in the yolk and stir well.

3. 

   Step3:Remove the water, add the gelatine and stir until the gelatine is melted, and then put into the cheese paste.

4. 

   Step4:Whisk the whipped cream with sugar until it reaches 70%, that is to say, beat the head of the egg and scratch the visible and clear lines. Add the cream into the cheese paste in three times (add the next time after fully mixing each time). Stir well to form tiramisu liquid.

5. 

   Step5:Take out the mold and pour 1 / 2 tiramisu liquid into the mold.

6. 

   Step6:As above, brush the two sides of finger biscuits with coffee wine twice. Spread it on the liquid surface of tiramisu. Refrigerate for 2 minutes

7. 

   Step7:Take out and pour in the remaining tiramisu liquid. Lift the mold and drop it on the table. Repeat several times. Shake the air out of the cake. Continue to freeze for 30 minutes or 4 hours.

8. 

   Step8:Take out the mold and spread a layer of cocoa powder on the surfac

9. 

   Step9:Put some cream on the finger biscuit and stick it around the cake.

10. 

    Step10:Done ~ ~ take me away