Công Thức - Recipe
Nguyên Liệu - Ingredients:
Ladyfinger 33 cookies :
Homemade lady finger's cookies: [ Ссылка ]
Square ring mold 8"x8"x2"

I/ Coffee Rum Dipping mixture:
1 1/2 cup (360ml) boiling water
6 Tbsp instant espresso powder
3Tbsp (45ml) dark rum
II/
4 yolks
1/4 cup (50g) granulate sugar

2Tbsp milk
1/4 tsp salt
1 tsp vanilla extract
12oz (350g) mascarpone cheese, chill

3/4cup (180ml) heavy whipping cream, chill
1/4 cup (50g) granulated sugar

2-3 Tbsp unsweetened cocoa powder

Direction Notes:
1/ Dipping mixture
Boiling water, whisk instant espresso in until dissolved.
Stir rum in. Set aside to cool

2/ Place yolks and sugar into a heatproof bowl and set over a small pot with simmering water over low heat.
Whisk until sugars is dissolved and smooth (5 minutes). Temperature of the mixture should reach to 158F (70C) for at least 15 seconds
Remove from double boiler. Set aside to cool.

3/ Whisk in mascarpone, milk, vanilla, salt to combine and smooth

4/ In another bowl , whisk the chilled heavy whipping cream and sugar. With a handheld mixer, beat until almost firm peak form (3 minutes)

5/ Fold the whipped cream mixture to the mascarpone and yolks mixture.

6/ Assemble:
- Quick dip each of the ladyfinger into dipping mixture and arrange them in the bottom of the mold
- Spread 1/2 of the filling over the ladyfingers, using an offset spatula and spread it evenly
-Repeat the layers. Cover and refrigerate the tiramisu for 2-3 hours.
- Dust with cocoa powder after chilling.
- Cover and keep in refrigerator for 6 hrs before serving

Dụng cụ - Utensils:
Khuôn hoa văn mặt bánh/ Tiramisu Stencils: [ Ссылка ]
Tiramisu adjustable ring, round and square set: [ Ссылка ]
Finger Lady pan: [ Ссылка ]
Hand mixer Hamilton Beach: [ Ссылка ]
Hand mixer Cuisinart: [ Ссылка ]
Cân hoán chuyển đơn vị- digital scale: [ Ссылка ]
Measuring Cup: [ Ссылка ]
Measuring spoon - Muỗng đo - Measure spoons: [ Ссылка ]
Digital candy thermometer: [ Ссылка ]
Khay vĩ nướng - Mat and Cooling Rack, 3-Piece: [ Ссылка ]

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