Main Ingredients:
Heavy cream: 280g; Mascarpone cheese: 250g; Egg yolks: 2; Granulated sugar: 40g; Gelatin sheets: 1 to 2 sheets (I used 1 sheet); Ladyfingers: appropriate amount; Unsweetened cocoa powder: a small amount (for decoration).
Auxiliary Ingredients:
Egg whites: 4; Egg yolks: 4; Granulated sugar: 120g; Cake flour: 120g.
Accessories:
Coffee liqueur: appropriate amount.
Flavor: Sweet; Process: Baking; Time: One day; Difficulty: Simple.
Tiramisu (Firm Version) Cooking Steps
Mix egg yolks and 40g granulated sugar, stir evenly with a manual egg beater until the color becomes lighter.
Add 80g sugar to egg whites in three parts and beat until it reaches a near-dry foam state.
Mix the beaten egg yolks and egg white foam together.
Sift in cake flour in two parts and mix well.
Put the batter into a pastry bag with a round flat nozzle, lay high-temperature cloth or parchment paper on a baking sheet, and squeeze out finger-shaped batter at intervals. Sprinkle sugar powder on the surface.
Preheat the oven to 190-200 degrees Celsius, bake for 10-15 minutes until the surface is golden brown.
Break the gelatin sheets into pieces, soak them in 30ml of cold water until they become soft, and melt them in a double boiler. Prepare the coffee liqueur syrup and let it cool: 25g granulated sugar, 2g coffee powder, 75g hot water, and a small spoonful of rum (mainly for children to eat, my syrup has low concentrations of rum and coffee, I will use chocolate sponge cake next time, which I feel is more convenient).
Use a mousse ring to measure the size of the ladyfingers.
Line the mousse ring with tin foil and cut off the excess part of the ladyfingers. Put them into the mold and brush them evenly with the coffee liqueur syrup.
After mixing the egg yolks and granulated sugar evenly, heat them in a double boiler while stirring until the sugar dissolves and the color becomes lighter, then turn off the heat.
Add the mascarpone cheese and continue to stir in a double boiler until the cheese melts.
Add 2 tablespoons of coffee liqueur syrup and mix well.
Add the melted gelatin solution to the cheese mixture from step 5 and stir while cooling in an ice bath.
Whip the heavy cream to about 6 points (when the egg beater is lifted, there is a small hook), and add it to the cooled cheese mixture in two parts, mix well.
Pour the cheese mixture into the mold with the bottom cake layer until it is half full.
Then add another layer of ladyfingers brushed with the coffee liqueur syrup.
Pour in the remaining cheese mixture and smooth the surface.
Refrigerate the tiramisu until it solidifies, then sprinkle unsweetened cocoa powder on top.
Remove the mold and cut into pieces to enjoy.
