Tiramisu is one of those desserts that you just can’t resist. The layers of soft sponge cake and delicious mascarpone cream make it hard to fail. What I am sharing with you today is the best tiramisu cake recipe I have ever eaten. This authentic Italian tiramisu recipe will have you craving Italy all night long.
40g per fine grain
60g low-gluten flour
Homemade finger biscuits
230g mascarpone cheese
3 egg yolks
60g granulated sugar
170g light cream
100g espresso coffee
30g rum or coffee wine
Step’s Finger Cookies
1. First, preheat the oven to 170 degrees.
2. Add 40g of white sugar to 2 egg whites and beat on high speed, then medium speed and finally low speed until stiff peaks form. Continue until the egg whites don’t move when you flip the bowl.
3. Divide the 2 yolks into 2 parts and beat well on low speed.
4. Sift in the low-gluten flour and mix gently and evenly.
5. Prepare the ice cream bag, cut a hole about 2cm in front of the ice cream bag, put the dough on top, press it on a baking tray lined with baking paper, sprinkle powdered sugar on top.
6. Place a baking tray on the middle layer of a preheated oven and bake at 170 degrees for about 25 minutes.
7. After baking, remove finger biscuits and let cool.
Step .’s Mousse Tiramisu
1. Separate the yolk and white first. In a clean bowl, beat 3 egg yolks and 60g granulated sugar with hot water until fluffy and white. After picking up the whisk, puddles of falling eggs can form lines in the bowl.
2. Beat the mascarpone with a whisk on low speed until smooth. While the yolk mixture is still warm, add the mascarpone cheese, mix well, and then place in the refrigerator to cool completely.
3. Whip cream on medium to high speed. Invert the bowl and you’ll get it when the mixture doesn’t budge.
4. Add 2 times the whipped cream to the cooled cheese powder and mix well, the dough becomes very thick.
5. Mix the espresso and coffee liquor, spread a layer of liquid coffee on the finger biscuits with a brush, then place it on the bottom of the mold and spread it out as evenly as possible (can use a mold without a mold) in the cup or lunch box at home)
6. Pour half of the cake batter, flatten it with a spatula, then spread another layer of finger biscuits, pour in the rest of the dough, scrape it off lightly with a spatula.
7. Finally, put the cake in the refrigerator for at least 6 hours for the cake to harden.
8. Remove the cake from the refrigerator and carefully remove the mold while using a hair dryer to draw a circular motion on the mold.
9. Finally, spread a layer of cocoa powder outside and you’re done enjoy.