Cooking Steps

1. 

   Step1:The material is ready. I use Nestle capsule coffee. Now I make black coffe

2. 

   Step2:Sugar (80g) + 20ml of drinking water are mixed together. Boil it in a small milk pot. Dissolve all sugar into sugar water. Boil the water for another 35 minutes

3. 

   Step3:Two yolks. Electric agitation for consistenc

4. 

   Step4:Sugar water in measuring cu

5. 

   Step5:When stirring the yolk, slowly add the sugar water just cooked. Add it several times. Add the sugar water and stir it electrically. I used the chef's machine. Stir it for about 8-10 minutes. This can cool it quickly. It won't be too hot. The temperature of the yolk liquid at that time is about the same as that of the hand. If you use the electric beater, you'd better add the yolk liquid into the boiling water and stir it at the same time. But the chef's machine I used is not very good Operatio

6. 

   Step6:Gilding tablet is soft with drinking wate

7. 

   Step7:Soft gilding piec

8. 

   Step8:The yolk liquid just stirred in the chef's machine. After it's finely stirred, pour it into the measuring cup again. Cool it down and dissipate heat. It can only be used when it's cold

9. 

   Step9:Beat mascarpone cheese softened at room temperature. Fluffy. Cook for 5 minutes

10. 

    Step10:Add the cold yolk liquid to mascarpone cheese. Mix it by hand. It's the same as Qifen

11. 

    Step11:Mix from bottom to top. Mix evenl

12. 

    Step12:It's still mascarpone cheese mayonnais

13. 

    Step13:Take out and control the drying of gilding tablets. Melt them in hot wate

14. 

    Step14:Melted gilding liqui

15. 

    Step15:Add the gilding liquid to the cheese yolk paste in step 1

16. 

    Step16:Cream whipping. If the chef sends cream, it's better to refrigerate it in a mixing bowl

17. 

    Step17:It's wet. It's fine with texture and small hook. Don't overdo it

18. 

    Step18:Pour the whipped cream into mascarpone cheese egg yolk paste, then add vanilla essence. The mixing method is the same. Mix well. Tiramisu paste is ready

19. 

    Step19:Rum into black coffe

20. 

    Step20:Finger biscuits are quickly stained with coffee win

21. 

    Step21:Prepare a cake mold with a movable bottom. Spread the biscuits with coffee wine evenly in turn. Spread the bottom over. Then pour in a layer of tiramisu paste in step 18. There will be lumps in the gilding solution. The mixture must be stirred evenly and poured in

22. 

    Step22:And then a layer of finger biscuits with coffee wine on i

23. 

    Step23:Then pour in a layer of tiramisu liquid. Seal it with a fresh-keeping fil

24. 

    Step24:

25. 

    Step25:

26. 

    Step26:

27. 

    Step27:

28. 

    Step28:

29. 

    Step29: