Chinese Food
Master pH's tiramisu no gilding entrance
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Cooking ingredients
Cooking Steps
Step1:Two eggs separate the yolk and the egg white. I add a little coffee wine to the yolk and the egg white respectively. I think it's delicious. The original formula didn't do this. You can omit i
Step2:Mix the yolk and mascarpone cheese wel
Step3:Egg white sent to upright angl
Step4:Sugar and water boiled into clear syru
Step5:Pour the syrup into the egg white. Beat while pouring. Finally, beat it into a smooth and fine sharp corner shape
Step6:Mix egg yolk cheese paste and egg white cream evenly to make mousse past
Step7:Make an espresso espresso. Let it cool and stand b
Step8:Brush a layer of espresso and a layer of Marsala on the finger cake. I don't like the taste of the soaked finger cake very much. Generally, I brush it less. The method of finger cake can refer to the sponge finger cake written befor
Step9:The finger cake with the liquid coffee is spread on the bottom of the container. It is covered with mousse paste
Step10:Spread another layer of finger cake with coffee liquor. Then spread mousse paste. The number of layers is determined by your preference and the depth of the container. As long as the last layer is mousse paste, the mousse paste on the surface can be slightly smoothed and put into the refrigerator for at least two hours. It's more delicious overnight.
Step11:I reserved some mousse paste for macarone. Because mousse paste is soft before refrigeration, it is necessary to use less of these macarons as decoration. The method of macarons can refer to the previous formula - cocomacarone without this decoration. So it's not necessary to make it. Or decorate it with something els
Step12:Tiramisu is finished by sifting a layer of cocoa powder on the surface before eating. I put a macarone with tiramisu in it. I used Chocolate Ganache to squeeze some lines for decoration. Well, again - the original recipe didn't have these decorations. So it's not necessary to make it. Or decorate it with something els
Step13:Finished product
Step14:Finished product
Step15:Finished product
Step16:Finished product
Step17:Finished product
Cooking tips:In the traditional tiramisu, there is no gilding. I like the recipe of master pH at the entrance. For the time being, I'm sure it's the only way to recognize it. Unless I see a formula with good reputation one day, people often ask me if it's OK to add raw egg yolk to the ice cream recipe before I try again. I want to say that many of the things you've eaten have added raw egg white or raw egg yolk, when you don't know how to do it, there's nothing. I always have a worry in my heart. Of course, it's also reasonable to have a worry in my heart. After all, we don't have the habit of eating raw eggs, and many foreign classic dishes and desserts need to use raw eggs ~ the same. In this traditional way, tiramisu usually needs to add raw egg yolk and egg white, because adding high temperature syrup can actually play a significant role in disinfection after all, so many years People eat it. I don't think it will spoil their stomachs, but of course, the quality of eggs is very good
