提拉米蘇蛋糕

感恩節回家時學到如何做提拉米蘇蛋糕, 正好碰上明天辦公室辦potluck派對. 就決定秀一下廚藝.

我是在網路上找到這個提拉米蘇食譜>, 其實很簡單. 沒有想像中那麼難.

材料:

  • EGGS, 3 large, with yolks and whites separated 3顆蛋, 把蛋黃跟蛋白分開
  • Powdered sugar, 1/2 cup 1/2杯糖粉
  • Mascarpone, 8 ounces 8盎斯馬士卡彭乳酪. 這類乳酪比較難找, 我是在Trader Joe找到的
  • Ladyfingers, 20 20個Ladyfingers餅乾. Vanilla Wafer Cookies也可以
  • Espresso or Strong Coffee, 1 cup. 1杯Espresso咖啡
  • Cognac or Brandy, 2 tablespoons 2大匙白蘭地酒
  • >Cocoa, 1/8 cup 1/8杯可可粉

做法:
1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar, and Cognac into the large mixing bowl.

把蛋黃, 一湯匙Espresso咖啡粉, 糖粉, 及酒加入一個大碗裡

2. Beat 2 to 3 minutes

打2-3分鐘

3. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth

加入馬士卡彭乳酪, 打約3-5分鐘直到整體混合

4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks

於另一碗中加3顆蛋白及一點糖. 把蛋白打到發泡

5. Gently fold into Mascarpone mixture

把蛋白泡沫加入馬士卡彭乳酪混料裡拌勻

6. Pour rest of Espresso into flat dish, dip one side of each Lady Finger, and layer on bottom of serving dish

把剩下的咖啡倒入一平盤裡, Ladyfinger餅乾一面沾咖啡汁, 排入方形盒底層

7. Spread 1/3 of Mascarpone mixture and sprinkle with coco

倒1/3的馬士卡彭乳酪混料於餅乾上, 並灑上一層可可粉

8. Continue layering and finish with a Mascarpone layer

再繼續加上一層餅乾, 一層馬士卡彭乳酪混料

9. Sprinkle and refrigerate 1 hour before serving

最後灑上可可粉(也可灑一些巧克力碎屑在最上層). 放入冰箱冰一小時即可

很簡單吧. 如不明白, 這裡有圖片說明.

這是我做出來的成品
Tiramisu

奇怪的是, 做出來都太過濕軟, 沒有一般提拉米蘇蛋糕該有的硬度及厚度. 不曉得是我打蛋白打得不夠久, 還是冰箱不夠冰?

不過上次作過一次, 同事都說好吃. 所以希望這次做出來的也很成功.

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