There are many ways to make tiramisu. Which method makes tiramisu more delicious?
There is a beautiful story about tiramisu, which is related to "emotion". I heard that a soldier was about to go to war, and his wife made all the food in the house into a dessert, named it tiramisu. Tiramisu, which means "take me away" in French, is a kind of reluctance and nostalgia between husband and wife. Since then, this story has been widely passed down like the traditional dessert tiramisu, and then left Spain and moved to countries all over the world, becoming a delicacy on the tongues of diners and one of the best gifts for lovers to express their love. .
It uses mascarpone cheese as raw material, finger biscuits brushed with white rum as the support point of the birthday cake body, and whipped cream, freshly ground coffee, and chocolate are blended in during the production process. Powder and other food elements. The silky smoothness of cream cheese, the mellow aroma of light cream, the slightly bitter taste of freshly ground coffee, and the richness of cocoa beans are harmoniously combined to make the taste of this market more textured. It can be said to be a birthday cake for "masters"; In addition, it represents the metaphor of happiness and joy, making thousands of diners "addicted" to it.
The above-mentioned vegetables and radishes each have their own advantages. Traditional delicacies are passed down through inheritance and will be adjusted based on the cooking skills of pastry chefs around the world and the tastes of local groups. There is no absolute advantage. and bad. Everyone can choose the method and taste that suits themselves and their loved ones, but in general the method must inherit the classics. Mascarpone cheese, white rum, finger biscuits, etc. are its main raw materials and the essence.
Method: Ingredients: half a box of mascarpone cheese, a box of whipped cream, two eggs, a pack of finger biscuits, a piece of gelatine, an appropriate amount of chocolate powder, white sugar, and white rum. Prepare a ring-shaped mousse mold, put a cake base or a flat plate underneath; separate the egg protein and egg yolk, stir the egg yolk evenly, soak the gelatine and add it inside and stir evenly; the cheese is waterproof and fireproof to melt. Add the egg yolk and stir evenly; add a small amount of lemonade to the cream, beat with an electric mixer, do not beat too hard, then add the egg yolk and cheese, stir together evenly, and add about 10ml of white rum. Place the finger cakes on the bottom layer of the birthday cake. Brush them with white rum and pour in the cheese paste. Lay it evenly. Place another layer of finger cakes on top and cover it with a layer of cheese paste. Make sure it is smooth. Cover it tightly with a fresh-keeping bag and put it in. After refrigeration for about four hours, you can take it out of the mold. It is recommended to sprinkle chocolate powder before taking it out of the mold, which will make it look better. Done.