Tiramisu

Prepare the mascarpone.

Soften at room temperature.

Stir until smooth.

Prepare three egg yolks.

Add 60 grams of fine sugar.

Stir evenly.

Add 30 grams of coffee liqueur and 30 grams of cool boiled water.

Stir evenly.

Stir evenly again.

Stir until the sugar dissolves.

Heat over a water bath on low heat to 65 degrees, stirring constantly and quickly until thickened (since tiramisu is not baked, the eggs need to be sterilized before eating; this is the method of sterilizing raw eggs).

Remove from heat, beat with a whisk until pale, while lowering the temperature to approximately the warmth of your palm.

The egg mixture is ready.

The egg mixture is ready.

Divide the beaten egg mixture into three portions and fold them into the smooth mascarpone.

Stir evenly.

The batter for the tiramisu is ready.

Put it into a piping bag and set aside.

40ml of espresso and 15ml of sweet liqueur, then the coffee liqueur drink is ready.

Take out the finger cookies that were made earlier.

Gently roll the ladyfinger biscuits in the prepared concentrated coffee liqueur.

Laid out flat in the box.

Squeeze in the mascarpone cake batter.

Fill one layer.

Place another layer of ladyfingers soaked in coffee liqueur, and press them down evenly.

Finally, spread one more layer of mascarpone cake batter and smooth the surface (a total of 4 layers).

Cover with plastic wrap and place in the refrigerator for at least 4 hours.

After the time is up, sprinkle a thin layer of cocoa powder on top.

The tiramisu is done, just decorate it with some mint leaves.

Decorate it with a flower, and it's another tiramisu.

Finished product image.

Enjoy some delicious food.

Finished product image.