Handmade Tiramisu is crafted with premium raw-edible egg meringue, fragrant and smooth Mascarpone cheese, and high-quality animal cream. Layers of cheese alternate with coffee-soaked biscuits, coated in creamy cocoa powder and garnished with dark chocolate chips. It melts in the mouth with a light, refreshing taste and distinct layers of flavor.
【Ladyfinger Biscuits】 Ingredients: – Fresh eggs: 5 – Fine sugar (added to egg whites): 95g – Low-gluten flour: 135g – Fine sugar (added to egg yolks): 10g 【Cocoa Powder】 Ingredients: – Appropriate amount of moisture-proof cocoa powder: 9 parts – Ground coffee: 1 part 【Cheese Filling】 Ingredients: – Mascarpone cheese: 700g – Egg yolks (raw-edible eggs): 6 – Fine sugar: 40g 【Animal Cream】 Ingredients: – Animal whipping cream: 100g – Fine sugar: 10g – Mascarpone cheese: 20g 【Egg Meringue】 Ingredients: – Egg whites (raw-edible eggs): 6 – Fine sugar: 100g 【Dark Chocolate】 Ingredients: – 100% dark chocolate: appropriate amount 【Milk Powder】 Ingredients: – Appropriate amount of milk powder: 6 parts – Powdered sugar: 4 parts 【Decorative Powdered Sugar】 Optional: – Appropriate amount of moisture-proof powdered sugar 【Vanilla Bean】 Optional if unavailable: – Appropriate amount 【Latte Coffee Liqueur】 Ingredients: – Coffee powder: 3 parts – Rum: 30 parts – Buffalo milk (or substitute with other milk): 20 parts Begin by preparing fresh eggs. The egg white should tightly envelop the yolk in an oval shape, with the yolk’s membrane intact and no leakage. Fresh eggs display a clear oval-shaped egg white gel with a lower pH, preventing clumping during whipping. Separate the egg whites and yolks using clean hands or a sterilized separator. Ensure no water, oil, or yolk contaminates the whites. Optionally, vanilla beans can be used to infuse sugar for enhanced aroma by storing the spent pods with sugar for one week. Add vinegar to the separated egg whites to prevent clumping during whipping. Refrigerate until ice crystals form, as cold whipping yields a finer meringue. Whip the egg yolks with sugar at high speed until the mixture turns pale, doubles in volume, and leaves temporary trails when the beater is lifted.Take out the frozen egg whites. Use a high-speed mixer to beat the egg whites until they begin to turn white and produce many large bubbles. (At this point, divide the measured sugar into three equal portions.) Add the first portion of sugar at this stage. Continue beating at high speed until the foam becomes smaller and finer, with almost no large bubbles visible, then add the second portion of sugar.
Beat until the meringue begins to show distinct patterns, then add the final portion of sugar. Beat at high speed until the meringue forms large, soft peaks as shown in the illustration. At this stage, reduce the mixer speed to medium. Continue beating until the meringue forms small, stiff peaks with slight curves at the tips. (As shown in the image.) Now, switch the mixer to low speed. Beat until the meringue forms very small, straight, stiff peaks. This indicates that the whipping process is complete. Use low speed for a few final strokes to refine the meringue. The resulting meringue will be very smooth and less prone to deflation. Gently fold the whipped meringue into the yolk mixture using a folding technique (figure-eight motions or a whisk can both be used) until evenly combined. Sift the measured flour and fold it into the mixture using the same technique (as described in the previous step) until no dry flour is visible. Pour the resulting batter into the mold. Preheat the oven. Bake at 170°C (upper and lower heat) for 25 minutes, then at 150°C for another 15 minutes. (Note: Different ovens and mold thicknesses may require adjustments to baking time and temperature. Practice to find the optimal settings for your oven and mold.) Next, we will prepare the Tiramisu cheese component. The required tools and ingredients are as follows. Process the necessary egg whites and yolks (must be separated from pasteurized eggs) using the method described in steps 1 to 16. Measure and take out the mascarpone cheese. Mascarpone cheese is very prone to separation. (For example, the image I shared in the previous step already shows separation. ) If your mascarpone is in this state, it is not a problem. Use a mixer at low speed to smooth it out and achieve a smoother consistency. Incorporate the whipped yolk into the mascarpone cheese using a pressing and folding technique until evenly mixed. Gently pour the whipped meringue into the prepared cheese mixture. (Note: Do not pour the cheese mixture into the meringue, as this may cause deflation and result in a less airy texture. ) Fold the whipped meringue and cheese mixture together using a folding technique (figure-eight motions or a whisk can both be used) until evenly combined. Purchase a bag of 100% chocolate scraps like this one.Specifically designed for baking. Chop the chocolate into chocolate chips. The sour and bitter notes enhance the flavor layers of tiramisu. Dissolve coffee into rum. Mix the coffee liqueur with Bafeilai milk. It is recommended to use Bafeilai milk for its ice cream-like texture, which makes the coffee-soaked ladyfingers exceptionally delicious.
Prepare the ingredients and tools as shown in the illustration. The final image displays the finished ladyfingers. Dip the ladyfingers into the coffee liqueur and layer them at the bottom of the mold. Sprinkle milk powder to absorb excess coffee liqueur. Pour a layer of cheese mixture and sprinkle with dark chocolate chips to create distinct layers. Dust with cocoa powder. Add another layer of ladyfingers. Repeat steps 34 to 37 for additional layers (the number of layers depends on your mold size). Finish with a dusting of powdered sugar for an elegant appearance. This handmade tiramisu uses high-quality edible egg cream, fresh and delicate mascarpone cheese, and premium animal cream. Each layer features cheese, coffee-soaked biscuits, and a cocoa powder coating, accented with dark chocolate chips. It melts in the mouth with a, light, and refreshing texture, offering distinct flavor layers.
