Boil the espresso and let it cool before soaking the finger biscuits.
Use an egg splitter to divide the egg whites and yolks. Set aside. Divide the sugar into 20g and 30g and set aside.
Mix the egg yolk and 20g sugar. First, use an egg beater to stir evenly. Then, add 40ml orange juice and mix well.
After cooling, add the mascarpone cheese and beat with an egg beater until smooth.
First prepare a basin of ice water, take the whipped cream out of the refrigerator, pour into the steel basin, the steel basin into the ice water, with the egg beater to fully beat, until the egg beater lift, the cream was inverted triangle state;
Add the whipped cream into the custard twice. Make sure you divide the custard and stir well after each addition.
Then whipping the meringue: this is the key to the success of this tiramisu. Many simple versions of tiramisu remove this step, but really, successfully whipping the meringue is really important! In order to achieve better results, it is recommended that the strength of the small mm with an electric mixer to whisk the protein, at the same time pay attention to the method, want to whisk the meringue is very beautiful, sugar added method is very key! First, in the absence of sugar, stir the egg whites with an electric mixer until foaming, and then add sugar in three times for whipping: first add 10g sugar, whisk the egg whites with an electric mixer at high speed until they become high. Add 10 g... Whisk in turn to complete the whisk of egg white;
Add the beaten meringue twice to the mixture 7 times, stirring well each time. After stirring, the key custard of tiramisu is finished;
Divide a finger biscuit into 2 to 3 equal parts, soak in coffee, then put 2 small pieces on the bottom of the dessert cup, use a cream spatula to stir up the right amount of custard paste on the biscuits already put;
With the same technique, put 2 pieces of biscuits soaked in coffee liquid again, and use a cream spatula to stir up the right amount of custard and spread it on the biscuits already put. At this time, notice that there is still a little gap from the cup. When the 5 dessert cups are filled, carefully use a spatula to stir up the custard to fill the whole cup, wipe it flat, and then carefully and evenly sift a thin layer of cocoa powder on top, and then put on the decorative silver beads, done!
Refrigerate for 2 hours and you're ready to go!
1, the steps have been mentioned, is to fill the cream, must be in the basin on the ice water basin, facilitate the cream to fully fill, of course, now is the winter, the home without heating, cold water can be. 2. The meringue must be added in different times to make the air flow into the basin more easily. In fact, this point is not only to do west point, do the cake is more divided, the purpose is only one, make a very pleasant meringue. 3. All materials that need to be heated must wait for cooling before they can be used; otherwise, agglomeration will occur; 4, send good materials must be added in stages, at least twice, so that the taste will be more delicate! Better to eat! 5, mixing egg custard with whisk without a scraper, but also fully consider the air factor, the air can be easily inserted in the whisk separate crevice, is conducive to the smooth milk paste.