Cooking Steps

1. 

   Step1:First make an 8-inch coffee Qifeng cake. Take 3 eggs. Separate the albumen yolk. Add a few drops of lemon juice to the albumen. Add in the sugar three times and beat to the hard albumen cream. Take 25ml of cold boiled water and add 2 teaspoons of coffee powder to mix into espresso. Add two tablespoons of salad oil, sugar, milk, coffee liquid, low gluten flour and cocoa powder to the yolk and stir until it is free of particles. Add the egg yolk paste into the egg cream in three times. Mix it up and down evenly. Pour in the 8-inch cake mold. Shake out the big bubbles. Preheat the oven in advance. Then bake for 45 to 50 minutes at 150 ℃. (you can also refer to my rice cooker Qifeng without an oven

2. 

   Step2:Start making mousse paste. Above is tiramisu's main material.

3. 

   Step3:Take the remaining 2 eggs. Separate the egg yolks. Just the yolks. Add 60 g of sugar to 30 ml of water. After boiling, slowly pour it into the egg yolk and beat it quickly. The egg yolk paste will cool down slowly during the beating process. Just like the figure above.

4. 

   Step4:Whisk the muscapone cheese until smooth. Add in the egg yolk batter and continue to whisk until smooth.

5. 

   Step5:The gilding slices are cut into pieces. Soak them in cold water until they are softened. Then melt them into a liquid state in insulated water. Pour in the cheese and egg yolk paste from the previous step and stir well.

6. 

   Step6:Whisk the cream with sugar until the lines appear. Whisk in seven or eight minutes.

7. 

   Step7:Pour in the egg yolk cheese paste and stir well. Then the mousse part of tiramisu is finished.

8. 

   Step8:Take 25ml of cold boiled water, add two spoonfuls of coffee powder and mix it into espresso. Then pour 20ml of Chivas whisky into it. It will become a home-made coffee wine (because there is only this wine at home. Sometimes cooking needs to be changed... I didn't expect that it tastes good

9. 

   Step9:Divide the 8-inch Qifeng into three layers, because I bake it thick. In fact, only two layers are needed. Then put a piece of cake in the 8-inch mold. Brush a layer of coffee wine. Pour in half mousse paste. Then put in a piece of cake. Brush another layer of coffee wine. Then pour in half mousse paste. Smooth with a spoon. Wrap with plastic wrap. Refrigerate for 6 hours or overnight.

10. 

    Step10:Take it out after 6 hours. Take off the plastic wrap. Sprinkle cocoa powder on the surface. The decoration part can be used freely or not. Delicious tiramisu is finished. Almost moved by mysel