WHAT YOU NEED

Ingredients

250 grams of mascarpone cheese
Three eggs.
70 grams of fine sugar
Clean water 60 grams
120 grams of cream
Finger biscuits in moderation
2 tablets of gelatin (10 grams)
200 grams of coffee

How TO MADE What is the name of the city?

Steps 1 to 4

1. 2 slices of gelatin (10 grams) cut open in ice water and then refrigerated to soften it

2. 3 egg yolks, send with an electric egg beater until the volume expands and turns white, the pattern of the egg beater drops will disappear, this state is enough

3. Prepare a pot, put clean water in it, pour fine sugar into it and boil the sugar water on high heat, boil the sugar water and continue boiling on low heat for 2 minutes, this sugar water is used to sterilize the fresh egg yolk

4. On the one hand, pour sugar water into the egg yolk, on the other hand, use an egg beater, open a layer, just pour a little bit when you pour it in, because the temperature of the sugar water is particularly high, if you pour it in with one breath... the egg yolk is hot, after all the sugar water is poured, you have to spray the egg yolk at high speed until it cools (about 5 or 10 minutes).

Steps 5 to 8

5. Image of the finished product of sugar water and egg yolk

6. Gillett's on the field, whoever knocks it down, the insulation melts it.

7. A melted gelatin slice is poured into the egg yolk while the egg beater is turned on and off.

8. It's called mascarpone cheese, and it's easy to make with an electric scrambler, but don't make it too long, because mascarpone cheese is easy to separate oil and water.

Steps 9 to 12

9. The method of pouring the egg yolk into the mascarpone cheese by stirring and pressing until there are no grains

10. The finished product is a combination of mascarpone cheese and egg yolk.

11. Start sending light cream, send it to 5 points, don't hit the flowering state, the graph is 5 points.

12. It is also added to the mascarpone cheese paste, which is shown as the finished product after mixing.

Steps 13 to 16

13. Preparing the 6-inch bottom mould

14. Bring out pre-cooked finger biscuits, and coffee wine (see my other recipes for finger biscuits).

15. Coffee and wine on a plate

16. Dip the finger biscuits in a layer of coffee wine, put a layer on the bottom of the mold, try to put it on the outer layer, so that you can see the finger biscuits after removing the film, put a layer of finger biscuits on a layer of cheese paste, and so on.

Steps 17 to 20

17. The second floor is large on the outside and small in the middle.

18. This is the third finger cookie.

19. The last layer of cheese paste, then put in the refrigerator for more than four hours, remove and sift the cocoa powder so that it can be eaten

20. After 4 hours, cover the walls of the mold with a hot towel, don't take too long or the cheese will melt.

Steps 21 to 24

21. Screening of cocoa powder

22. Cut it off.

23. How's the dish? Does it look good? Does it taste good? Come and try it.

Handy cooking tips

　　This square can make a 6-inch tiramisu (with finger biscuits)