How to make tiramisu

Although eating out can save a lot of trouble, food hygiene cannot be guaranteed after all. It is not worth it if it harms your health. Therefore, it is necessary to learn to cook at home. The method of making tiramisu is very simple, and you can learn it quickly even without any basic knowledge.

1. Add fine sugar to the water and boil it over medium-low heat. After the water boils, heat it over low heat and continue boiling for about two minutes.

2. Beat the egg yolks while boiling the sugar water. Beat until the egg yolks turn white, become larger in size, and have obvious lines.

3. Add the sugar water to the egg yolks slowly, a little at a time, stirring the egg yolk liquid at medium speed while adding it to prevent the sugar water from being too hot and causing the egg yolks to clump. After adding the sugar water, stir the egg liquid at high speed for about six minutes to achieve the effect of cooling it down. Stir until you can no longer feel the egg liquid's obvious temperature when you touch the outer wall of the container.

4. Add a little (a little) pure water to the gelatin powder and stir to dissolve it.

5. Now whip the cream. The cream should be whipped until it is 50% whipped, that is, obvious lines will appear, but it will drip when you lift it, and the lines will slowly disappear.

6. Add gelatin to egg yolk and mix well.

7. Stir the mascarpone cheese until smooth

8. Mascarpone cheese is easy to separate from the oil and water. Just turn it three or five times until it is smooth.

9. Mix the egg yolk liquid and cheese, pour half of the egg yolk liquid into the cheese, press and stir evenly, then pour the mixed cheese paste into the remaining half of the egg liquid, press and stir until there are no particles and it is even!

10. As shown in the picture, the temperature in my house is too low, and the egg liquid solidified a little after adding gelatin. This will not have any impact. You can put the basin in warm water and perform the above mixing steps!

11. Step diagram of 9.10

12. Mix the whipped cream and mousse paste. Since the textures are similar, add the whipped cream to the mousse paste at once and stir evenly.

13. Go for the coffee liqueur and ladyfingers. Quickly roll the finger biscuits in the coffee wine, take them out, put them into the mold, and cover them with

14. Cover the biscuits as shown in the picture, and try to stick them to the edge of the mold so that you can see the biscuits after demoulding, which looks very beautiful.

15. Put the mixed mousse paste into a piping bag or a plastic bag and set aside.

16. After placing the biscuits, squeeze in the mousse paste, smooth it out, and cover the biscuits. Then put a layer of biscuits and a layer of mousse paste, layer by layer, half of which is three layers of biscuits and three layers of mousse paste.

17. Use a spatula to smooth the top layer of mousse paste

18. Smooth it out, shake it a few times, and refrigerate for more than 5 hours, preferably overnight.

19. Take out the mold and cover the outer wall of the mold with a hot towel for a while, or blow it in circles with a hair dryer, and it can be easily demolded. Don't heat it for too long!

20. Sieve cocoa powder

21. You can decorate it with moisture-proof powdered sugar, or you can eat it directly if you are too lazy!

In winter, you must drink some delicious soups. Tiramisu is very delicious after stewing. You will feel very comfortable after drinking a few sips. It is also very appetizing and makes people unable to stop eating it.