脆皮提拉米苏蛋糕

I recreated the original tiramisu with a crispy crust. If you want to reduce sweetness, you can omit sugar from the coffee syrup or reduce sugar in the cream. Be careful, because reducing sugar can cause the yolks to cook quickly. Keep the yolk temperature below 149°F and stir vigorously. The recipe uses mascarpone, fresh cream, yolks, sugar, and water for the cream; coffee syrup with instant coffee, hot water, sugar, and Kahlua; and a chocolate coating made from chocolate and cocoa powder.