Tiramisu Waiting for Love

1. Soak the gelatin tablets in cold water until soft

2. Boil fine sugar and water in a pot to sterilize the egg yolk

3. Beat the egg yolk at high speed until it turns white and expands to twice its size

4. Slowly pour the cooked sugar water into the beaten egg yolk batter until it cools down

5. Drain the gelatin slices and melt them in water before pouring them into the egg yolk batter

6. Smooth the mascarpone cheese

7. Pour half of the egg yolk batter into Muscapon cheese and mix well. Pour the mixed cheese batter back into the egg yolk batter and stir well

8. Beat the light cream until it reaches 50% of the hair. Pour the light cream into the egg yolk batter and stir well

9. Stick the finger biscuits onto coffee wine and lay them on the mold. Note: Wet the finger biscuits and do not soak them. The bottom of the mold needs to be filled with a little bit, and then a layer is placed on top. Then, one-third of the cheese paste is poured in, followed by another layer of finger biscuits. I like to eat three layers of cheese paste, so I laid three layers of finger biscuits. Note: My recipe is just enough to make a 6-inch tiramisu

10. Put tiramisu in the refrigerator and refrigerate for more than four hours before it can be eaten

11. Just a little decoration is good