International students want to cook their own food, and I love to cook, and I've gained a lot of weight in the last year.

WHAT YOU NEED

Ingredients

250 grams of mascarpone cheese
Coffee powder in moderation
Hot water 15 ml
15 ml of rum
100 grams of finger cookies
Two eggs.
50 ml of milk
10 grams of gelatin tablets (dry)
300 ml of cream
Cocoa powder in moderation
30 g of white sugar

How TO MADE Tiramisu cake

Steps 1 to 4

1. Mascarpone should be softened in advance, but it doesn't take long, don't freeze at the end, it's supposed to be soft and sweet, softened and then poured into the bowl, beat a dozen and dispersed, can't be heated absolutely don't preheat ah

2. Gelatin tablets for cold water

3. The instant coffee is poured into the bowl, then the hot water is poured, the coffee is thick, the main thing is the sweetness of the mascarpone, and the taste of coffee and wine.

4. Milk and 20 grams of sugar are added to the bowl, the gelatin is added, the water is separated, the mixture is dissolved, the water must be separated.

Steps 5 to 8

5. The milk in the bowl is slowly poured into the egg yolk, while the chopsticks are stirred, otherwise the egg yolk is hot, the egg yolk is put aside, waiting for the natural cooling.

6. The cooled egg yolk milk gelatin is poured into the scattered mascarpone cheese, and it's ready.

7. After adding 30 grams of sugar to the cream, the bubbles disappear, the egg batter can be painted, the egg batter can be mixed with the egg yolk cheese mixture, stirred evenly, easily evenly, the cream does not hit, the biggest effect is that the finger cake will float, super ugly, and the cake itself will be a bit like cheese cream, without that very delicate fluffy feeling (?)

8. The amount of water you pour into the coffee, the amount of wine you pour into the coffee, the amount of wine you pour into the cookie, 15 ml each is enough.

9. Eight-inch bottom mold, a layer of baking paper at the bottom, butter evenly on the sides, less butter, but it should be vertically, then apply a round of baking paper on top, baking paper can be long but not short, if short, add a cut, the paper reassembly part should also be butter glued together

10. Pour the coffee and wine mixture into a deep bowl, soak the finger biscuits on both sides, do not boil. Oh, the finger biscuits absorb water very strongly, the wine is too heavy and may not be edible.

11. The finger biscuits are soaked in coffee and then laid at the bottom of the mold, you can be less dense, a little bit of a void is fine, if it's a square mold then you can also lay it.

12. Pour the egg yolk jelly cheese paste into the mold, cover the biscuits, and don't finish.

13. The finger biscuits soaked in the liquor continue to be baked, the remaining dough is poured, the surface is flattened, put in the refrigerator and refrigerated for four hours, simply overnight is best, after noon it is done late at night, eat with a slight sense of guilt

14. After taking it out, gently touch the surface with your fingers, don't stick your hands together, OK, go to the mold, sift through the cocoa powder and tear off the outside paper.

15. When cutting, the knife is first soaked in hot water, wiped dry and then cut, one knife at a time, nice

Handy cooking tips

　　The gelatin is dry, it weighs 10 grams, the egg yolks are big, the eggs are small, the protein screen is not clean, and I didn't take a picture when I made it.