How to make tiramisu in tea cup

The increasing pressure at work makes many people unwilling to cook by themselves. Of course, it is also related to the difficulty of cooking. In fact, not all dishes require complicated processes. There are many delicious home-cooked dishes that are very simple to make, such as the method of making tiramisu in a teacup.

1. Make finger biscuits first. If you want to be convenient, just buy ready-made ones and skip this step. After separating the egg whites and yolks, use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles. Add 15 grams of granulated sugar a in three times. Beat until the egg whites are thick the first time. Beat until the egg whites have obvious lines and are shiny the second time. Beat until the egg whites can be pulled up with the whisk for the third time with short, non-bend corners.

2. Add 10 grams of sugar to the egg yolks and beat with an egg until thick and white.

3. Add egg white to egg yolk twice and mix gently.

4. Sift in 35 grams of low flour, scoop up from the bottom with a spatula and stir gently.

5. Preheat the oven to 180 degrees in advance, put the batter into a piping bag, use a medium-sized round hole nozzle or directly cut the piping bag, and squeeze out long strips on the baking tray. Sift powdered sugar over batter in two additions. After being absorbed by the batter for the first time, sift it again. This will make the cake crispy and firm, which will help support the cheese batter later. Bake in preheated oven for 10-15 minutes. Bake and set aside.

6. Now start making the matcha syrup. Put 6 grams of matcha powder and 10 grams of sugar in a bowl and mix evenly. Slowly pour in 40 grams of hot water and stir constantly to prevent the matcha powder from dissolving unevenly. Then cool it in ice water and add 5ml of rum. If it is not cooled, the wine will evaporate and affect the taste. Mix well and refrigerate.

7. Add 12 grams of sugar B to the egg yolk liquid, place the bowl containing the egg yolks over non-boiling hot water, and keep stirring the egg yolk liquid until the sugar dissolves and the egg yolk becomes thick and white.

8. Soften 100g of mascarpone cheese in advance (see tips if you can’t buy mascarpone), beat it in warm water until it is smooth and free of particles, mix it with the egg yolk liquid in step 7 and stir well. It's a little thin when just mixed, so put it in the refrigerator until it thickens a little before using.

9. Take out 40 grams of whipped cream from the refrigerator and beat it over ice until it is 60% fluffy, with slight texture and flowing.

10. Add the whipped cream in step 9 to the cheese and egg yolk mixture in step 8 and mix well.

11. Take 25g-30g of egg whites, add 12g of sugar A, and beat until 80% to 90% of the egg whites are distributed, and the whisk has a slightly curved hook when it is pulled up. As shown

12. Add the meringue to the mixture in step 11 and fold gently until evenly combined.

13. Soak the finger biscuits in the matcha sugar solution (don’t soak them too thoroughly or they will become too soft) and place them on the bottom of the cup (my cup is small, so I divided the finger biscuits into two halves). Pour the cheese paste to cover the biscuits, then put another layer of soaked finger biscuits, and then pour the cheese paste until the cup is full. Refrigerate for four hours or more.

14. Sprinkle matcha powder on the surface before eating. Matcha powder is easily oxidized when exposed to air.

15. Enjoy delicious food in a romantic way!

Cooking at home can bring the whole family together and make the home more cozy. The method of making tiramisu in teacup is simple and can be easily completed.