Cooking Steps

1. 

   Step1:Use the beater to beat the yolk until it is thic

2. 

   Step2:Water. Put the sugar into the pot and heat it to make the sugar water, until it boils

3. 

   Step3:Turn off the heat when the sugar water boils. Beat it with an egg beater while slowly pouring it into the egg yolk. Continue to beat for about 5-10 minutes. The temperature of the egg yolk can be reduced

4. 

   Step4:Pour the egg yolk batter into a large bowl and set asid

5. 

   Step5:Take another bowl. Put mascarpone cheese in it. Beat with the eggbeater until smooth

6. 

   Step6:Mix smooth mascarpone with egg yolk past

7. 

   Step7:Break the Gillette into small pieces and soak in cold water. Drain the water after soaking. Heat until the Gillette dissolves into Gillette solution. Then pour the Gillette solution into mascarpone cheese paste in step 6. Mix wel

8. 

   Step8:Whisk 100ml of animal whipped cream with egg beater to soft foaming (just after the texture) and add it into mascarpone cheese paste. Mix wel

9. 

   Step9:Pour out coffee liqueu

10. 

    Step10:Take a piece of finger biscuit. Dip it in liqueur quickly. Let the biscuit be covered with liquor. Then spread the finger biscuit on the bottom of the cake mold. Pour half of mascarpone cheese into the cake. Spread the finger biscuit again. Spread the cheese paste again. It's finished

11. 

    Step11:Refrigerate the cake molds. Refrigerate for five to six hours or overnigh

12. 

    Step12:After the cheese paste solidifies, it will be demoulded. Sprinkle cocoa powder on the surface. Tiramisu is finished. Then make cream decoration on the surface. Not bad