TiramisuIngredients and tools:

Main ingredients:Egg yolks(5 pieces) Powdered sugar (30 grams) Mascarpone cheese(250 grams) Granulated sugar (60 grams)Whipped cream(150 grams) Rum (15 milliliters)
Seasonings:Egg whites(2 pieces) All-purpose flour (70 grams) Water (65 milliliters)Lemon juice (15 milliliters)Coffee liqueur (50 milliliters) Gelatin sheets (10 grams)Kitchen tools: Others
The steps for making tiramisu:

　　 1. Take 3 egg yolks, 2 egg whites, 30 grams of powdered sugar, and 70 grams of all-purpose flour.

 1. In the egg yolk part, add 10 grams of powdered sugar; beat with an electric mixer until the egg yolk is slightly white.2. Beat the egg whites once with 20 grams of powdered sugar using an electric mixer to dry peaks.3. Take half of the beaten egg whites and mix them into the egg yolk part, cut in and fold in half the all-purpose flour.4. Add the remaining half of the beaten egg whites to step 3, cut in and fold in the remaining all-purpose flour, mix simply.5. Transfer the mixed batter into a piping bag and pipe on a baking sheet in long strips about 5 cm in length, as thick as your index finger.Middle layer: Bake at 190 degrees for approximately 12 minutes.  2. Leave mascarpone cheese at room temperature to soften.  3. Gently mix until smooth; do not overmix since the cheese is already soft.  4. Beat the egg yolks with a hand mixer until slightly pale.  5. Mix 65 grams of water and 60 grams of granulated sugar, heat to boiling, then slowly pour into the egg yolk mixture while whisking vigorously.Continue this process for about 5-10 minutes; let it cool to room temperature before proceeding.  6. Cool down the egg yolk mixture.  7. Gradually add the softened mascarpone cheese, mix gently until smooth.  8. Beat the whipped cream to soft peaks.  9. Soak gelatin sheets in cold water for 15 minutes, then remove and drain before adding them to warm water and melting over low heat; mix into the cheese mixture.  10. The whipped cream  11. Add this to the cheese mixture along with 15 milliliters of lemon juice.12. Mix evenly, but do not overmix.  13. Line the bottom of a mold with plastic wrap and place a baking sheet underneath.  14. Mix coffee liqueur and coffee liquor together.  15. Dip finger cookies (  cookies) briefly in the mixture to soak them slightly.16. Evenly lay the soaked cookies at the bottom of the mold.  17. Pour 200 grams of the cheese mixture over the cookies.  18. Add more finger cookies, then pour the remaining cheese mixture on top and gently tap the mold to ensure it's evenly distributed.  19. The prepared sponge cake(cake)should be refrigerated for about 2 hours.  20. Wrap a warm towel around the mold.21. Remove the mold when you can easily lift it; this indicates successful demolding.22. After demolding, sprinkle the cake with a thick layer of cocoa powder by gently tapping the sieve to spread evenly.23. Then dust with powdered sugar; for clear and even sugar distribution, use an 8-inch cake mold to cover the cake and place decorative spray sheets on it.  24. Voilà, perfect flower patterns!  Until you can easily lift the mold, unmolding is not successful.  After unmolding the cake, lightly sprinkle a thick layer of cocoa powder on the surface; simply tap the sifter gently to evenly apply the cocoa powder.  Then dust with confectioners' sugar. To clearly dust the cake with sugar, I used an 8-inch mold to cover the cake and placed a fondant cutter underneath.  Voila, successfully created beautiful patterns!