Cooking Steps

1. 

   Step1:There are boxes of gilding tablets and they are sold separately. Just tw

2. 

   Step2:The Gillette piece is broken into small pieces. It's soft in cold water. This can be done in the first part. While waiting for it to soften, you can do the next step. Observe at any time and wait until it is completely soft. Then filter dry the water. Heat up until it melts. It becomes the gilding solution.

3. 

   Step3:Take two yolk

4. 

   Step4:Use the beater to beat it to a thick state.

5. 

   Step5:Put the water and sugar into the pot and heat them to make sugar water until it boils. Then turn off the fire. Whisk with a beater. Pour in the yolk from step 4. After the yolk is poured in, continue to beat with the beater. About 510 minutes. By this time, the temperature of the yolk paste should have dropped. It is close to the temperature of the palm.

6. 

   Step6:Pour the cooled yolk batter into a large bowl for later use. If the temperature of the yolk paste is not low enough, keep cooling. It must be thoroughly cooled before use.

7. 

   Step7:Take another bowl. Put mascarpone cheese in it. Beat with the eggbeater until smooth. Beat mascarpone cheese. Mix with egg yolk batter and mix well.

8. 

   Step8:Pour the first melted gilding solution into the last mixed mascarpone cheese.

9. 

   Step9:Whisk 150ml animal whipped cream with egg beater to soft foaming (just appear lines). Add in mascarpone cheese paste. Mix well.

10. 

    Step10:Blend espresso and rum to make coffee wine. Take a finger biscuit. Dip it in the coffee quickly. Fill the finger biscuit with coffee wine. Then spread the finger biscuit on the bottom of the cake mold. Repeat until the bottom of the cake mold is covered with finger biscuits. Pour in half mascarpone cheese paste.

11. 

    Step11:There are complete ones that can be paved.

12. 

    Step12:You can spread the broken finger biscuits inside the cake. Pick out the whole biscuits and use them for the last edge. Spread a layer of finger biscuits dipped in coffee on the mascarpone cheese paste. Pour in the remaining half of mascarpone cheese paste. Put the cake mold in the refrigerator. Refrigerate for 56 hours or overnight. After the cheese paste solidifies, demould it, sprinkle cocoa powder on the surface, and decorate it with finger biscuits. Tiramisu will do it.

13. 

    Step13:If the finger biscuits are not enough, just make sure the inside is full. It's ok if you don't surround yourself.

14. 

    Step14:A hear

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