Classic Tiramisu 提拉米蘇
This is the most romantic dessert in the world to me..Tiramisu mean pick me up. A very rich, creamy, buonissssimo dessert. A coffee-flavoured layer dessert, with ladyfingers (savoiardi), egg yolks, egg white and mascarpone cheese. Layers of pleasure and just light up you day. It is the all time indulgent dessert for any occasion.
When I lived in Rome, I used to have tiramisu every week. There is a traditional over 100 years shop, they sell the best tiramisu in the world. There are classic flavour, or banana, strawberry, pistacchio and chocolate, Italian love to have it for afternoon and after dinner. The soft, rich flavour just melt in your mouth and this is heaven…paradiso.
There are many different recipes of tiramisu, with irish cream, with sponge cake, with chocolate, but I only go for the traditional classic one. I learnt how to make this authentic tiramisu from my Italian friend, it is just soooooooo goood. You won’t regret it.
意大利最有名，最浪漫的甜點提拉米蘇Tiramisu，在意大利餐廳必點的甜品。這是我跟意大利朋友學做的食譜，做法超簡單，在家容易做出高貴甜品，新手不敗！正宗的Tiramisu 是軟身像布甸，不是蛋糕來的喔！ 快試試這個正宗的Tiramisu!
Separate the egg whites and yolks, beat the egg whites until the foam appear, then add the sugar beat until it stand in stiff peak.
Then beat the egg yolks with sugar, beat until it doubles in volumn and fluffy. It takes about 5 to 7 minutes.
Add in mascarpone cheese and mix well.Gradually add in beated egg whites, fold it gently.
先將蛋白及蛋黃分開，用電動打蛋器打發蛋白至泡沫出現，然後加糖，打發至乾性發泡，末端堅挺。 然後打發蛋黃及糖，打至增加一倍份量，需要5至7分鐘。
然後加入Mascarpone芝士拌勻。再將已打發的蛋白逐少加入芝士糊內，輕力拌勻。
For assembly, dip the ladyfingers into coffee, line single layer in a dish. Then place the cheese mixture on top of the ladyfingers, dust with cocoa powder. Repeat it until the rest of the mixture and ladyfingers. Chill in fridge for at least 5 hours.
先用手指餅乾沾滿咖啡，然後鋪在烤盤內成第一層。然後加一層芝士糊，再灑上可可粉。再重覆手指餅–＞芝士糊 –＞可可粉，至用完所有材料。放入雪櫃雪最少5小時即成！
- 4 eggs, separated
- 100 gram sugar
- 1/4 teaspoon salt
- 250 gram mascarpone
- 250 ml coffee
- 300 gram ladyfingers
- 材料：
- 蛋 -4隻
- 糖 -100克
- 鹽 -1/4茶匙
- Mascarpone芝士 -250克
- 咖啡 -250毫升
- 手指餅 -200克
- Separate the egg whites and yolks, beat the egg whites until the foam appear, then add the sugar beat until it stand in stiff peak.
- Then beat the egg yolks with sugar, beat until it doubles in volumn and fluffy. It takes about 5 to 7 minutes.
- Gradually add in mascarpone cheese and mix well
- Gently fold in the egg whites.
- Dip the ladyfingers into coffee, line single layer in a dish.
- Then place the cheese mixture on top of the ladyfingers, dust with cocoa powder.
- Repeat it until the rest of the mixture and ladyfingers. Chill in fridge for at least 5 hours.
Based on 2 Review(s)My New Cookbook
