Tiramisu
Ladyfinger biscuit：
Materials (A)
1)Egg yolk 40g (two eggs)
2)Sugar 30g
Materials (B)
1) Egg white 60g (two eggs)
2) Sugar 30g
Materials (C)
1)Waffle powder 45g
2) Powdered sugar 10g
Materials (D)
1) 2in1 coffee powder 10g
2) Hot water 100g
3) Baileys Irish Cream 20g
Materials (E)
1)Cocoa powder 20g
Vanilla mousse：
1) Vanilla mousse powder 100g
2)Warm water 220g
3)Whipping cream 220g
Coffee mousse：
1) Coffee mousse powder 100g
2) Warm water 220g
3) Whipping cream 220g
A must-see master receipe for Tiramisu. Everyone can easily DIY at home!
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RecipesLadyfinger biscuit：
1) Mix material A and stir well.
2) Use an electric mixer to beat the egg whites in material B until slightly foamy at low speed, then add sugar in batches, and then beat the egg whites at higher speeds until stiff peaks.
3) Pour (1) into (2), lightly cut and mix well, then add the sieved material C (waffle powder) and mix well, pour the mixed batter into a pastry bag, squeeze it on the baking sheet on baking paper, sprinkle with powdered sugar and bake in the oven.
4) Bake at 170°C for 8-10 minutes (air fryer at 150°C for 12 minutes or 140°C for 15 minutes), take out of the oven and set aside.
5) Mix Materials D evenly, and let cool at room temperature for later use.
Vanilla mousse：
1) Pour warm water into a pot, cook over low heat to 80°C, pour in vanilla mousse powder, stir until dissolved, and let cool down at room temperature.
2) Whip the cream, pour it into the cooled vanilla mousse, mix well and set aside.
Coffee mousse：
1) Pour warm water into a pot, cook over low heat to 80°C, pour in coffee mousse powder, stir until dissolved, and let cool down at room temperature.
2) Whip the cream, pour it into the cooled coffee mousse, mix well and set aside.
Tiramisu：
1) Soak the ladyfinger biscuits in the coffee liquid of material D, spread on the bottom of the model, pour the coffee mousse, and freeze in the refrigerator for 10 minutes. After a little solidification, spread a layer of ladyfinger biscuits, pour in the vanilla mousse, and place in the refrigerator for 4 hours.
2) After solidification, sprinkle an appropriate amount of cocoa powder on the surface for decoration and enjoy delicious tiramisu.
