Tiramisu

1. Add 20 grams of fine sugar to the egg yolk;

2. Use an egg beater to beat until the egg yolk thickens and the color lightens;

3. When using an electric egg beater to beat the protein until it reaches the eye of the fish, add 35 grams of fine sugar in batches and beat until it foams until neutral;

4. Put 1/3 of the protein cream into a bowl of egg yolk batter, and then add 1/2 of the sifted flour;

5. Use a scraper to stir the flour, protein, and egg yolk batter evenly, without stirring in large circles to prevent the protein from defoaming. Then pour all the remaining protein and flour into a bowl and stir evenly;

6. Put the batter into a decorative bag and extrude it into strips;

7. Preheat the oven to 180 degrees and bake for about 10 minutes until the surface is slightly golden yellow. The finger biscuit is completed;

8. Whisk the light cream until it becomes soft and foamy. Once the texture appears, set aside;

9. Beat the mascarpone cheese with an egg beater until smooth, set aside;

10. Beat the egg yolk with an egg beater until it thickens;

11. Pour water and fine sugar together into a pot, heat and cook until sugar water boils;

12. Slowly pour sugar water into the beaten egg yolk, stirring while pouring. After pouring, continue stirring until the temperature of the egg yolk paste is close to that of the palm of your hand, then stop stirring;

13. Soak the gelatin tablets in cold water until soft, then drain the water from the softened gelatin tablets and heat them over water until they melt to form gelatin liquid;

14. Mix Mascarpone cheese and egg yolk batter well, and pour the gelatin solution into the Mascarpone cheese batter. Mix well;

15. Add the mascarpone cheese batter to the whipped cream and mix well;

16. Quickly dip the finger biscuit into the coffee wine to make it stain the coffee wine, and then lay the finger biscuit at the bottom of the bottle;

17. Pour in mascarpone cheese batter, then repeat the process by spreading a layer of finger cookies dipped in coffee wine, and pour in an appropriate amount of mascarpone cheese batter until full. Put the glass bottle in the refrigerator for 4 hours or overnight;

After the cheese batter solidifies, sprinkle cocoa powder and sugar powder on the surface.