Chinese Food

Cooking Steps

1. 

   Step1:Finger biscuits are a pre made one. About 30. If you don't want to make finger biscuits, you can also buy them in the supermarket. Of course, it's OK to replace finger biscuits with sponge cakes. If you use sponge cakes, you need to prepare two layer

2. 

   Step2:Geely Ding film is made of cold water (only cold water). Remember. Forget to take pictures. Ha ha. Last picture of some of my raw material

3. 

   Step3:Coffee and rum are mixed into coffee wine. Spare. (in fact, there are also special coffee wines for sale. If you don't buy them, you can make them with coffee and rum just like me. You'd better use espresso. Friends who don't like espresso can make them lighter with coffee powder. Mine is lighter.

4. 

   Step4:Beat the yolk with a beater. Just thicken it

5. 

   Step5:Water and sugar are poured into the pot and boiled into sugar wate

6. 

   Step6:Beat sugar water and yolk together for 7 or 8 minutes. Gradually cool the batter. Set aside. Make sure to cool it down for later use

7. 

   Step7:Whisk mascarpone cheese in a large bowl. Whisk until smooth and delicat

8. 

   Step8:Mix the mashed mascarpone cheese and egg yolk paste. Stir well. Filter the softened gilding tablet to dry the water. Heat it to melt it into gilding solution. (note that the hot water temperature should not be too high. Otherwise, the setting effect of gilding solution will be affected). Add the melted gilding solution to the mashed mascarpone cheese mixture

9. 

   Step9:Then cream until the lines appear

10. 

    Step10:Mix the whipped cream with mascarpone cheese paste. Mix wel

11. 

    Step11:Dip the finger biscuit in the coffee wine quickly. Fill the finger biscuit with coffee wine. Spread it on the bottom of the 6-inch round cake mold until it is full (it is recommended to use a convertible bottom mold. Easy to demould

12. 

    Step12:Pour in half the cheese paste. Spread a layer of finger biscuits dipped in coffee wine

13. 

    Step13:Pour in the remaining cheese paste. Refrigerate for more than 5 hours. The cheese paste will solidify

14. 

    Step14:Demould the frozen cheese paste. Sprinkle a layer of cocoa powder. 6-inch tiramisu is finished (sprinkle before eating cocoa powder. Prevent moisture

15. 

    Step15:Cut a plate. It's also beautiful. It looks delicious