| MASCA Peng Zhishi | 250g |
| Animal cream | 150ML |
| Gelatine sheet | 10 g (2 slices) |
| Espresso coffee | 40ML |
| Rum | 15ML |
| Egg yolk | 2 |
| Water | 75ML |
| Fine sugar | 85H |
| Finger cookies | The right amount |
| Cocoa | The right amount |
| Powdered sugar | The right amount |
- Put gelatin into small pieces, with cold water to spare
- Will be consigned to a thick paste and egg yolk State alternate
- Water, heated to boiling in the pot with the sugar into syrup and turn off the heat, whisk whisk in syrup (reduced temperature), slowly pour sent the while good egg yolk. Continue after pouring the egg yolk with whisk whip 5-10 minutes, egg yolk paste temperature should be lowered to
- Cold-yolk paste in a large bowl and set aside. Egg yolk paste must be completely cooled before using the
- Peng Zhishi MASCA, in a large bowl, whisk whisk to a smooth, then paste and egg yolk mixture and mix
- Started a soaked gelatin filters, dry, heat water to completely dissolve the gelatine solution
- Before you pour the gelatine solution mixed in cheese paste, mix
- Consigned to a soft foam animal cream (just lines) and add in cheese paste mix
- Espresso and rum mixed into coffee liqueur (or you can buy ready-made coffee liqueur making tiramisu)
- Take a finger cookies, in coffee wine in fast dipped about, let finger cookies stained coffee wine (has is more students reflect cake refrigerated Hou finger cookies will floating, I personal operation is didn’t appeared had this problem, if worried this, first should is adjustment cheese scholar paste of thick consistency, stole a small lazy of words on in this step let coffee wine slightly long time soaked finger cookies, let cookies more absorption water, increased itself weight). And so on until the finger biscuits covered with cake base (cake mold best live bottom, finger cookies can be broken, and almost covered, and no need for airtight)
- Pour in half of the cheese paste
- Continue laying the cheese paste a layer of finger biscuits dipped in coffee liqueur and pour the remaining half of the cheese paste
- Put the cake in the refrigerator overnight
- Cheese paste after complete solidification, release (with a hair dryer a little cake mold the outer wall blown out you can easily release), sprinkle with cocoa powder and powdered sugar for garnish
- If there is a remaining fingers cookies, decorated cookies can be gathered round finger ~