Tiramisu – it's truly great without gelatin

Ingredients

• Egg yolks 2
• Granulated sugar 35g
• Mascarpone cheese 150g
• Heavy cream 135g
• Powdered sugar 10g
• Coffee 60ml
• Rum 20ml
• Ladyfingers 1 bag
• Small tips

When dipping the coffee-sugar mixture, don't submerge the biscuits completely (assuming you've purchased Ladyfinger biscuits – those that are thin and airy. If you bake your own biscuits, they'll be firmer and thicker, so you can soak them more, and adjust accordingly.)

The coffee liquid will slowly penetrate the tiramisu as it chills I prefer a stronger wine flavor, which makes the tiramisu even tastier – feel free to adjust to your liking Egg yolks, when treated this way, can replace gelatin's thickening effect To unmold, use a warm towel or hair dryer Ladyfingers are the type of biscuits that perfectly match a 6-inch small square mousse ring Method

Separate the two egg yolks

1. Add granulated sugar to the egg yolks and heat gently
2. While stirring constantly, about 8 minutes, you can add a spoonful of milk
3. Until it thickens and whitens. If you take it off the heat, let it cool before using
4. I used a coffee pot to brew my coffee
5. Add powdered sugar and rum, and mix well, let it cool before using
6. Whip the heavy cream
7. Whip to 6-7 parts full
8. Room temperature softened mascarpone cheese
9. Pour the cooled egg yolk mixture and whisk until smooth
10. Then use a spatula to gently fold it in, and pour in the whipped cream
11. Mix well
12. As shown in the picture
13. Gradually add the cream
14. Dip the ladyfingers in the coffee liquid and arrange them in a row
15. Squeeze in the cheese mixture
16. Add another layer of ladyfingers
17. Add another layer of cheese mixture
18. Cover with plastic wrap and refrigerate for at least 12 hours, then unmold
19. Dust with cocoa powder
20. Still love tiramisu – it has a delicate and soft texture, with rum and coffee, it won't be greasy at all