Mango Tiramisu ~ Ice Cream Cake

Materials

Mango Tiramisu~The practice of ice cream cake

1. Prepare all the ingredients, this time the egg is a little bigger and used 8 egg yolks.
2. Add half of the sugar to the egg yolk, put it in hot water around 85°C, and heat it
3. Whip until the yolks are whitish and thick like the video
4. Add the pre-softened mascarpone cheese in three additions
5. I can’t get my tennis elbow to work, so I just switch to the mixer
6. Mix until smooth and smooth, set aside for later use
7. Add the other half of the rock sugar to the whipped cream and beat to 8-9. (I added a little milk powder and reduced the amount of sugar)
8. Because it’s hot right now, I’m getting nine points
9. The whipped cream is mixed with the cheese paste three times, and the final state is as thick as the video. Mousse liquid is ready.
10. This recipe can make a 28*28 square plate mold or a 14-inch round mold. Brush the finger biscuits with coffee wine or jam and place them on the bottom of the mold
11. Squeeze the mousse on top
12. Lay it flat, then add another layer of finger biscuits, squeeze the mousse liquid, and then flatten. Refrigerate for at least four hours.
13. Get all the fruit ready
14. Peel the mango, remove the core, grind it into a puree with a wall breaker, and boil it with the old rock sugar on a low heat
15. Add lemon juice and boil until the old rock sugar is all incorporated
16. Add some diced mango
17. Add passion fruit and turn off heat
18. Add the soaked gelatin and stir to combine
19. Cool down slightly and pour over the refrigerated mousse
20. Add mango diced and other decorative fruits
21. Small container for home eating

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