Ingredients:
2 egg yolks; 70g cake flour; a little vanilla powder; 150g whipped cream; 10g rum; cocoa powder, as needed.
Accessories:
2 egg whites; 50g sugar; 250g mascarpone cheese; 25g milk; 50ml coffee liqueur; powdered sugar, as needed.
Flavor: milky; Process: baked; Time: several hours; Difficulty: ordinary.
Tiramisu Cup Cooking Steps
Separate egg whites and egg yolks. Beat 2 egg yolks with 20g sugar until the sugar melts, the egg yolks become lighter in color, and the volume increases.
Beat the egg whites with a few drops of white vinegar at low speed. When large bubbles appear, add 20g sugar in batches and beat until stiff peaks form.
Whisked egg whites.
Add half of the egg whites to the egg yolks, then add half of the sifted cake flour and vanilla powder, and mix well.
Pour the mixture into the remaining egg white bowl and add all the remaining cake flour.
Mix until there is no dry flour in the batter.
Pour the batter into a pastry bag and cut a small hole at the top of the pastry bag.
Squeeze the batter into finger shapes on a baking sheet lined with parchment paper. I also made some circular ones. Preheat the oven to 180 degrees, bake on the middle and upper levels for 15 minutes, until the surface of the cookies is golden and crispy. The cookies are soft when they come out of the oven, but they will become crispy when they cool down.
After making the cookies, start making the tiramisu. Put 2 egg yolks, 10g rum, and 30g sugar in a bowl.
Beat the mixture with a manual egg beater. Pour in 25g milk.
Place the bowl in hot water at about 40 degrees Celsius and stir constantly. Stir until the sugar in the egg yolk melts, the color of the egg yolk becomes lighter, and it becomes a thick foam.
Then put the bowl in a cold water bath and continue to stir until the temperature cools down and it becomes even thicker.
Take the mascarpone cheese out of the refrigerator in advance to soften it to room temperature. Pour it into a large bowl.
Use an electric mixer to beat until smooth.
Pour the egg yolk mixture into the cheese and mix well. Put it in the refrigerator to chill.
Whip the whipped cream with 20g sugar until there are visible lines.
Pour the mascarpone cheese mixture into the whipped cream and mix well to make the mascarpone cream.
Prepare the coffee liqueur.
Prepare the cups and pour in an appropriate amount of mascarpone cream.
Continue to add finger-shaped cookies dipped in coffee liqueur, then fill the cup with mascarpone cream. Smooth the surface.
Put it in the refrigerator to chill overnight. When eating, sprinkle with cocoa powder and powdered sugar for decoration.
