Everyone may know that Tiramisu has the meaning of "take me away", but in fact it literally translates to "pick me up" because it contains coffee, espresso and cocoa, some refreshing The role. However, in the legend of "take me away", it is not only delicious, but also love and happiness. In the traditional Italian tiramisu practice, Custard (Custard, Caesar Sauce) uses the practice of Sabah Zabaglione, because Echo has already introduced Zabaglione's recipes before (Poke here to view recipes) :https://www.xiachufang.com/recipe/101772836/), so today we are using the British Caska sauce, the two practices are not much different in taste. I used a 9*5*3 inch toast pan as a container for tiramisu. You can adjust the amount of ingredients according to the size of the container.
In a heat-resistant bowl, add 100g of milk, 30g of sugar, egg yolk and flour, and mix well.
Pour 350g of milk and 70g of sugar into the stockpot, and simmer until it is about to boil, and stir constantly to melt the sugar.
When the milk is about to boil, pour the milk into the bowl of the egg yolk in one hand, and stir it with one hand (the wood has seen my hand fly), so as not to get the eggs cooked.
Pour the mixture back into the stockpot, turn to medium heat, and stir until it boils. After boiling, continue heating and stirring for 1-2 minutes until it becomes as thick as mayonnaise.
Pour the custard paste into the bowl through the filter to remove the agglomerated impurities.
Add Masera or rum (or not), vanilla extract and butter, stir well and quickly cover the plastic wrap. Keep the wrap on the surface of the custard to avoid skinning. Allow to cool to room temperature and then refrigerate in the refrigerator for at least two hours.
When the custard paste is completely cooled, remove it from the refrigerator. In another bowl, the Mascarpone cheese is smooth and smooth (some recipes can be replaced with cream cheese, if you can, please don't use cream cheese, cream cheese is too sour for tiramisu, Please try to use Mascarpone cheese). Next, gradually add the custard paste to the cheese and mix well. Tiramisu's cream filling is ready.
Then prepare the coffee, mix the coffee in a large bowl, sugar (adjusted according to personal taste), Masala or rum (can also be added), as a solution for soaking finger biscuits. The plastic wrap is placed on the inside of the container, and the cling film is larger than the container. Take a finger biscuit and turn it around in the coffee solution and quickly tiling it at the bottom of the baking tray. The biscuit will break for a long time. A layer of finger biscuits dipped in coffee wine is placed on the bottom of the container. The finger biscuit is a biscuit baked with a sponge cake batter, which has a cake-like taste after being absorbed.
Pour 1/3 of the cream filling on the finger biscuits and smooth with a spatula. Then repeat the previous step, continue to lay a layer of finger biscuits soaked in coffee, then pour 1/3 of the cream filling, smooth, and then spread the last layer of finger biscuits soaked in coffee.
Finally, pour the final cream filling, smooth it, and put it on the plastic wrap in the refrigerator for overnight.
When you eat, you can dig it directly with a spoon. If you want to cut out a good shape, you can freeze the tiramisu for about an hour, take the extra plastic wrap around the baking pan, remove the cake, cut it, and then refrigerate. save. Sprinkle cocoa powder on the surface of tiramisu before serving and decorate with fruit.