Tiramisuis a classic Italian legend, a dessert of deep love.Rich and fragrant, sweet but not cloying, it greatly enhances the happiness of diners. Today's article takes you on a magical journey to explore Tiramisu. Come along!

　　Ingredients

100g low-gluten flour 1/2 teaspoon baking powder 1/4 teaspoon salt113g butter70g sugarEgg yolks30g liquid 1/2 teaspoon vanilla extract Mascarpone cheese60g cream cheese13g butterCoffee powder42g powdered sugar adequate cocoa powderSteps

　　1. Cut 113g of butter into small pieces and soften it,

2. Add 70g of granulated sugar and beat until white in color,

3. Beat in the egg yolks, a third at a time, ensuring each addition is fully absorbed before adding more,

4. Add 1/2 teaspoon vanilla extract and continue beating,

5. Mix 1/2 teaspoon baking powder with 1/4 teaspoon salt into 200g of low-gluten flour, stir well, then sift it into the butter mixture using a spatula to mix evenly,

6. Knead by hand until a dough forms, place the dough on a silicone baking mat,

7. Shape into three strips and divide each into 15g portions,

8. Take one portion, roll it into a ball then press it into a small round flat cake,

9. Place on a baking sheet, sprinkle with granulated sugar,10.，

Preheat the oven to 175 degrees Celsius, bake for 14 minutes in the middle rack,

11. Begin making the filling.Soften 13g of butter and beat it until creamy, then mix in 60g of mascarpone cheese,12. Add 42g of powdered sugar and mix well,

13. Add a bit of coffee powder,14. Mix the filling thoroughly,

15. Transfer it to a piping bag,

16. Pipe the filling onto the cookie, then cover with another small cookie piece,

17. Dust with cocoa powder for decoration, and place in an airtight container.

This cookie tastes better when slightly softened after one day, giving it a bit of a cookie texture.

The filling solidifies, so it won't squeeze out when bitten into.Tips1. Soften the butter by making finger-sized indentations without fully melting it; add egg yolks gradually in three parts rather than all at once.

2. Mix baking powder and salt with flour first before sifting, ensuring thorough mixing.3. If you don't have coffee liqueur, you can skip it like me and just add some coffee powder for extra flavor.4. Ensure the dough balls are not flattened too thin; a 15g ball should be about 4cm in diameter.5. The sugar quantity is already reduced; I found it sweet enough without needing further reduction, as overly sweet cookies can taste unpleasant.6. This cookie tastes better when slightly softened after one day, giving it a bit of a cookie texture.

　　The filling solidifies, so it won't squeeze out when bitten into.

Pay attention to softening the butter first, making a dent with your finger before whipping; do not melt it. Egg liquid should be added in portions, not all at once.

2 Baking powder, salt andflourshould be mixed together and sifted in separately for thorough mixing.

3 The original recipe includes coffee alcohol; if unavailable, you can omit it as I did. A bit of coffee powder adds great flavor.

4 When shaping the dough balls, avoid flattening them too much; they should have some thickness. A 15-gram dough ball should yield a cookie about 4cm in diameter when baked.

5 The sugar amount in the recipe is already reduced. I find it sweet enough for a sweet cookie; reducing it further might not taste good.

6 This cookie tastes better the next day after absorbing moisture, giving it a slight cream puff-like texture.Furthermore, once the filling has set, it won't ooze out when bitten into.