Does anyone know about tea ramisu? Who knows how?

I'm talking about tiramisu.

Ingredients: 150 grams of 20-24 finger biscuits, 2 tablespoons iced black coffee, 2 tablespoons of ground coffee, 2 tablespoons of almond liquor, 4 egg yolks, 75 grams of sugar, vanilla extract, lemon, 350 grams of cottage cheese, 2 teaspoons lemon juice, 250 ml of double cream, 1 tablespoon of milk, 25 grams of roasted almond toast, 2 tablespoons of cocoa powder, appropriate amount of rock sugar.

1.Place the finger cookies in a bowl.

2.Place the black coffee, ground coffee and wine together in a bowl for the biscuits.

3.Place the egg yolks in a heated bowl in boiling water, add sugar, vanilla extract, lemon juice. Add water and bring to a boil. Bring to a boil and stir until foamy appears.

4.Place the cheese cheese in a bowl, add lemon juice and mix well.

5.Add the eggs and cheese, mix well and pour into the bowl where you put your finger cakes.

6.To the solidified object, add another layer of finger biscuits, and make another layer according to the procedure just now. Once ready, place in the refrigerator to cool for 2 hours.

7.To serve, add fresh milk and sprinkle with cocoa powder. Finally, add the icing sugar.

Method 4: Cake ingredients:

4 whole eggs, 80 grams of flour, 80 grams of sugar, 20 grams of butter, 1 teaspoon cake oil.

Mousse ingredients: 200 grams of fresh cream, 100 grams of cream cheese (the most authentic is made from Italian mascarpone cheese), 10 grams of fish gelatin powder, 1 egg yolk of 60ml milk, a little fresh lemon juice.

Dips: 1 cap of rum, 3 caps of coffee wine, 1 bag of instant espresso, 100ml of water

Decoration materials: appropriate amount of mellow cocoa powder, appropriate amount of finger cake.

Preparation: 1Sugar, stir the eggs until thick, sift in low flour and whisk until smooth and powder-free.

2.Add the cake oil, dissolved butter and beat thoroughly.

3.Bake in a preheated oven at 200 degrees for 20 for 25 minutes.

4.After the cake is cooled, cut off the top and bottom burnt skin, carefully slice the cake into two slices, and cut one of the pieces into about 7 inches.

5.Whisk the whipped cream until neutral and foamy.

6.Whisk the cream cheese with a little fresh lemon juice until fluffy.

7.Stir the milk and egg yolk well, heat it, dissolve the gelatin powder (the temperature should not be too high), pour in the cheese in batches and stir well.

8.Mix the whipped cream with the cheese and stir to combine.

9.Mix the dip thoroughly.

10.In the eight-inch mousse ring, base a piece of cake, coat half of the mousse material, add the cut cake slices, brush the cake slice with dipping material, then coat the other half of the mousse material, scrape it with a rubber knife, and put it in the refrigerator until it is firm.

11.Remove the mousse ring, put the cocoa powder into a fine-hole colander and sprinkle the cocoa powder evenly on the surface of the cake.

12.Use the back of the cutter to gently press the pattern on the surface of the cake.

13.Then use the whipped cream as glue and stick a circle of finger cakes around the cake.

I can't do it, but it's delicious, and the flavor of Italy is something you need to ask someone special.

This one is a (s)b and everyone says it's not tiramisu.

Don't even look at it. He also went somewhere else to copy the answer over Sha Defei.

Ingredients for matcha tiramisu.

Mascarpone cheese 100g whipping cream 100g

Sugar 30g sake 25ml

2 finger biscuits 3g matcha powder

Preparation of matcha tiramisu.

Step 1: Eating cold desserts is naturally indispensable to the refrigerator, and the picture above is this big guy that makes me full of infinite yearning for summer desserts.

Step 2 First, let's take a family photo

Step 3Put the mascarpone cheese, sugar, smeared land tea powder, and sake together and beat well with a whisk Step 4: Beat the whipping cream until it is like a milkshake

Step 5: Pour the beaten whipping cream into the matcha cheese you just beat <>

Step 6: Stir well

Step 7: Spread a layer of bottom with tiramisu liquid pin, then dip the finger biscuits in the milk and place them on top <>

Step 8: Add a ramisu liquid to fill it up Sprinkle a layer of matcha powder before eating If you want to save it, don't sprinkle matcha powder first, and store it in the refrigerator for up to 2 days.

Step 9 is complete

1. Ingredients: 100ml milk, 2 egg yolks, 90g sugar, 200g mascarpone cheese, 1 spoon of lemon juice, 80ml of fresh cream, 300g of original milk tea, a bottle cap of brandy, 200 grams of ice, 4 finger cakes, 2 tablespoons of wine sugar solution for soaking finger cakes, 2 tablespoons of hot water, 1 tablespoon of instant coffee, 1 + 1 2 spoons of sugar, 1 2 tablespoons of coffee wine.

2. Method: Wash the egg milk, beat the raw eggs with the boiled milk, and stir immediately;

3. Pour the prepared egg milk back into the pot, heat over low heat, and stir while heating to condense. Stir until thick, and the custard on the spoon is scratched with chopsticks to make a clear mark.

4. Pour the boiled custard into the mascarpone cheese one by one, stir until smooth, then pour in the lemon juice and stir well.

5. Mix all the liquor and sugar liquid materials evenly and stir until all the sugar is dissolved.

6. Pour the liquor sugar liquid on the broken small pieces of finger cakes, and sprinkle them evenly, so that each piece of finger cakes can absorb the liquid.

7. Put the mixed custard paste in a basin, sit on the ice cubes and stir to cool down, then add the whipped cream and stir evenly and put it in the refrigerator for 3-4 hours.

8. Take out and stir, don't make the ice cream too solid.

9. Add the prepared ice cream to the milk tea, and finally add the brandy and ice.

Hello! Matcha tiramisu is delicious like this:

Prepare 2 pieces of toast first, cut off the corners and corners for later use, and then use 150 grams of hot water to dissolve 40 grams of matcha powder, if you are preparing pure matcha powder, you can use 2 grams of pure matcha powder to add 40 grams of white sugar to mix evenly, and then use 150 grams of hot water to dissolve. Spread the matcha liquid evenly on top of the toast so that the matcha liquid completely soaks the toast. Prepare another 110g of greenhouse-softened cream cheese and stir until smooth.

Prepare 100 grams of whipping cream, add 10 grams of sugar, beat until 5 minutes runny, add the cream cheese in front, mix well and set aside. Add 8 grams of white sugar to the remaining egg whites and beat them with an automatic mountain whisk until they are in a small hook state. Add the previous liquid to mix well, spread the prepared matcha toast on the bottom, pour in half of the cheese cream liquid, add another piece of matcha toast, pour in the remaining cheese cream, and put in the refrigerator for 5-6 hours.

After 5 hours, take it out and sprinkle it with a layer of pure matcha powder, and you're ready to eat!

This is a simple version of matcha tiramisu! Friends, have you learned how to stop the state? Finally, it's time for the production tips!

First of all, it is best to refrigerate the fresh cream and then whip it at low speed, the fresh cream should not be too hard, otherwise it will not be mixed with the cheese of the closed brother, and the cheese paste on the other side is too thick, and the layers are not easy to operate! So it's okay to reach a 5-point state. Then there is when stirring the cheese, it is best to use manual stirring, so that it is delicate enough, and finally the sugar is best to use caster sugar, so that it will be easier to dissolve when stirring, do not use coarse granular sugar, the best freezing time of this recipe is about 5 hours!

Method. Add 15 grams of sugar to the egg whites.

Beat the egg yolk with 15 grams of sugar.

Sifted cake flour and matcha powder add to step 2 and mix well.

Add 1 and a half step 1 to step 3 and mix well, then add the remaining step 1 and mix well.

Load step 4 into the extrusion bag.

Squeeze out the batter on a baking sheet, put it in the preheated oven and bake at 190 degrees for 12 minutes.

Let the cake cool slightly.

Add 2 tablespoons of sugar to the whipped cream and beat the mustache, add the cheese and mix well.

Brew the matcha in hot water and add the wine; Take a crisper box, cut the cake into sizes, spread it out in the crisper box, and spoon the matcha on top.

Scoop in step 1 of 3 step 8, smooth with a spoon and sprinkle with an appropriate amount of matcha powder.

Arrange 2 layers in order, cover the lid, and refrigerate for more than 5 hours.

When you want to eat, sprinkle with matcha powder.