Cooking Steps

1. 

   Step1:Beat three yolks with 20g sugar evenly. Beat evenly. No special attention.

2. 

   Step2:Gillette is soaked in cold water for 10 minutes, then scooped up and melted in water. I'm lazy. Put it into a small milk pot and heat it to mel

3. 

   Step3:Pour the melted gelatin into the beaten yolk. Stir well. Set asid

4. 

   Step4:(important - many friends add gilding to cheese in this step. Gilding will soon solidify into small particles. In this way, the cake will be very soft and smooth. It will not form. And there are grains of gilding. The taste is not good. This is the way to deal with it - put the cheese at the same temperature as the room temperature and add the gelatine egg liquid

5. 

   Step5:Spoon 250g mascarpone cheese. This kind of cheese is soft. It can be scooped up with a spoon. If you want to make tiramisu on a plate, you don't need to put gilding. But you need to cut small pieces of tiramisu. You need to add gildin

6. 

   Step6:Put the mascarpone cheese in the egg yolk mixture with gildin

7. 

   Step7:Stir into a smooth cheese paste without particle

8. 

   Step8:Add 40g of sugar and Tata powder (or white vinegar) to 2 proteins and beat them to hard foaming. I'm going to beat 3 proteins together. Take 2 / 3 for tiramisu and 1 / 3 for protein cake

9. 

   Step9:Add the two whipped proteins into the cheese paste twice. Stir gently and evenly. Stir carefully to prevent the protein from defoaming. Stir evenly for about 1 minute. Set asid

10. 

    Step10:Mix a 100ml cup of pure coffee with 20g of manna. Then pour it into a small plate. Beat the finger cake in the coffee wine and take it out. Speed up. Don't make it. Otherwise, the taste of finger cake is not good

11. 

    Step11:Put coffee soaked finger cake on the bottom of 6-inch square open bottom cake mol

12. 

    Step12:Spread in half cheese past

13. 

    Step13:After paving, use a scraper to smooth the cake, and raise the cake mold to 34cm away from the table, put it down. Shake it. Let the cheese paste fill the whole cake mold

14. 

    Step14:And then I put the finger cake with coffee wine in it agai

15. 

    Step15:Cover the rest of the cheese past

16. 

    Step16:Scrape to smooth the surface. Continue shaking several times. Then cover with plastic wrap. Refrigerate for about 2 hours. Wait for the gelatine to set. Sift on a layer of cocoa powder and serv

17. 

    Step17:Refrigerated tiramisu. It can be use

18. 

    Step18:

19. 

    Step19:

20. 

    Step20:

21. 

    Step21:

22. 

    Step22:

23. 

    Step23:

24. 

    Step24: