Cooking Steps

1. 

   Step1:Muscapone needs to soften it in advance. But it won't take long. Don't freeze it at last. It's soft and sweet. When it's softened, it's poured into the bowl. It's scattered after a dozen. It can't be heated. Never preheat i

2. 

   Step2:Gilding tablet in cold wate

3. 

   Step3:Instant coffee is poured into a bowl. Then hot water is poured. It needs strong coffee. Tiramisu's main flavor is muskabon's sweetness, coffee and wine

4. 

   Step4:Milk and 20g sugar are added into the basin. Gilding is added in the basin. Stir and dissolve in water. Water must be separated if water is to be separated

5. 

   Step5:The Geely is melted. The sugar is melted. Slowly pour the milk in the bowl into the egg yolk. Stir with chopsticks on one side. Otherwise, the egg yolk will be scalded. Put the Geely liquid aside. Wait for natural cooling

6. 

   Step6:Cool egg yolk and milk, and pour the gelatinizing liquid into the broken mascarpone cheese. Set asid

7. 

   Step7:Whipped cream with 30g sugar. After the bubble disappears, the eggbeater can draw the pattern. After whipping, it will be mixed with the mixture of egg yolk and cheese. Stir evenly. It will be even easily. If whipped cream is not whipped, the biggest impact is that the finger cake will float up. It's super ugly. And the cake itself will be a bit like cheese cream jelly. There's no such delicate fluffy (?) Sens

8. 

   Step8:Pour wine into the espresso. It's about as much water as you pour. It's used for making biscuits. Each 15ml is enough

9. 

   Step9:Eight inch movable bottom mold, a layer of baking paper on the bottom, evenly apply butter on the side, less on the side, but vertically. Stick another circle of baking paper on it. The baking paper can be long but not short. If it is short, add another section. Apply butter on the overlapped part of the paper to stick it together

10. 

    Step10:Pour the coffee wine mixture into a deep dish. Dip both sides of the finger biscuit. Don't soak it. The finger biscuit is very absorbent. If the wine is too strong, it may not taste good. The finger biscuit is dipped in coffee wine and then spread on the bottom of the mould. It can be less dense. There is a little gap. It's OK. If it's a square mould, you can spread it wel

11. 

    Step11:Pour the egg yolk and cheese paste into the mould. Cover the biscuit. Don't pour it out

12. 

    Step12:The finger biscuits soaked in liquor continue to be spread. Pour out the rest of the paste. Smooth the surface. Put them in the refrigerator for four hours. It's best overnight. It's also late at night after noo

13. 

    Step13:

14. 

    Step14: