Tiramisu Mille-Feuille Cake

Let's start by making meringue cookies! Gradually add granulated sugar to the egg whites and whip until soft peaks form.

Gradually add the egg yolks and mix evenly.

Sift in the cake flour and fold until evenly combined, then transfer into a piping bag.

It is recommended to use a piping nozzle to pipe the mixture into the baking tray. The length can be adjusted according to the size of the mille-feuille you want to make and the arrangement style. After piping, sift a layer of powdered sugar on top and preheat the oven to 180 degrees.

Bake for 12-15 minutes. I used a Midea Yu Jian oven, which automatically keeps warm after preheating. After placing the ladyfinger biscuits inside, press the start button, and let them cool naturally after taking them out for later use.

Coffee mille-feuille: For the coffee liquid, I used an Italian pump semi-automatic coffee machine to extract it. After mixing the coffee liquid with milk, add white sugar, then add eggs and mix. Sift in low-gluten flour and stir until uniform, then sieve twice. Add melted butter and refrigerate before use.

The layered pan cooks the batter all at once. Here is a tip: to ensure that the thickness of the pancake is consistent each time, using a fixed and stable large spoon is a good choice. For those pursuing an extremely thin layer, you can pour out the excess batter when the batter fills the entire layered pan.

Continue cooking the dough until all the pancakes are done, paying attention to keeping the pancakes moist.

Filling: Whip the light cream with white sugar until it reaches medium peaks, then add the softened mascarpone and mix until fully combined. Gradually add the coffee liqueur in batches.

Use a mousse ring to cut off the irregular edges of the baked pancake.

Take a piece of pastry, spread a layer of filling cream on it, and so on.

Finger biscuits are placed approximately every 3-5 layers, and before placing them, dip them in coffee liquid (extra amount). I still used coffee extracted from a coffee machine for the coffee liquid.

Until all the cake layers are stacked, spread cream on the sides, sift cocoa powder on the surface, and refrigerate overnight before cutting.

Sift some cocoa powder on the top surface before cutting.