Step 1

Separate the yolk from the egg white

Step 2

Beat the egg whites first and add the first caster sugar

Step 3

Add the caster sugar a second time

Step 4

Add the third caster sugar

Step 5

Next, whip the yolk until it is white and thick

Step 6

Meringue and egg yolk mix

Step 7

Add the low-gluten flour and mix

Step 8

Put the mixed flour in a piping bag

Step 9

Squeeze out the batter from the piping bag into long strips and put the middle layer of the oven at 170°C for 20 minutes

Step 10

Gelatin soaked in cold water (the water soaked in gelatin must be drinkable directly)

Step 11

Add caster sugar and whip the yolks while boiling

Step 12

After the sugar water is boiled, pour in the egg yolk paste and continue to beat, the sugar water should be added slowly little by little, beat the egg yolk until it turns white, about twice the size, and do not feel the obvious temperature, and the gelatin tablets are also added to the egg yolk paste

Step 13

Use a whisk to mix the mascarpone cheese smoothly, and turn it three or five times in one gear

Step 14

Pour in half of the egg yolk paste and mix well with the mascarpone cheese,

Step 15

Pour in the remaining egg yolk paste together and stir well

Step 16

Whip the whipped cream until five or six minutes

Step 17

Pour the whipped cream into the mousse paste at once and mix well

Step 18

Finger biscuits roll in the coffee wine and take it out (without coffee wine, you can use 180 g of espresso with 20 grams of rum) and put it in the bottom of the mold

Step 19

Pour in the tiramisu paste

Step 20

Pour in one layer of biscuits and one layer of tiramisu until the entire mold is filled and refrigerate in the refrigerator, preferably overnight for at least 5 hours

Step 21

Then take out the demolding decoration