Cooking Steps

1. 

   Step1:Because I didn't buy coffee wine. I made coffee wine directly. It's not very authentic. But it tastes good. Wash instant coffee in water to cool. Add two tablespoons of rum to serve. You can add more if you like the taste of wine.

2. 

   Step2:Mix egg yolk with 40 grams of sugar. Heat the yolk in water and beat at high speed until the color is lighter and the volume is larger. The main purpose of heating by water separation is sterilization. After that, put it on the side and let it cool for later use. Be sure to wait for the temperature to come down before using i

3. 

   Step3:Take another basin and pour in 2 boxes of cream. The remaining sugar. Beat the ice water at a medium high speed until it is thick. Then beat it at a low speed to 7 for distribution. This is the picture.

4. 

   Step4:Take out mascarpone and pour in three teaspoons of coffee wine to break it up at a low speed. Then add the yolk paste and mix with a rubber scraper. If it's hard to mix like me, you can use the hand beater to mix clockwise.

5. 

   Step5:Mix the cheese sauce into the cream. Mix well.

6. 

   Step6:When the sauce is ready, take out the finger biscuit. The sugar free side quickly takes up the coffee wine. Place it at the bottom of the box. Put it in mascarpone sauce. Shake the bubble. Sprinkle the cocoa powder on it. Then place the finger biscuit and the mash in turn. Don't put cocoa powder on the last layer.

7. 

   Step7:I've made three 500ml boxes for this recipe. You can refer to it. Increase or decrease it appropriately. Place the finished tiramisu in the freezer for 4 to 6 hours. Let the biscuit absorb water. Then put it into the freezer as you like.

8. 

   Step8:I don't like gilding very much, so this is a soft tiramisu without gilding. Please refer to what you lik