Classic Tiramisu 正宗提拉米蘇

Classic Italian dessert – Tiramisu (pick me up) is so true, we all need a little bit pick-me up sometimes, or always 😉

When in Roma, I always have THE BEST tiramisu in the world from a shop called Pompi. They have pistachio, strawberry, chocolate flavour of tiramisu, but the original flavour is always my favourite.

I learnt how to make tiramisu from my Italian friend when I lived in Italy, so authentic! Try it and it is very easy and guaranteed you will love it!

意大利傳統又浪漫的甜品－提拉米蘇，一層一層，超簡單的甜品，卻又超好味！這個是我在意大利生活時學做的，100% 正宗，保證大受歡迎！正宗的Tiramisu 是軟身像布甸，不是蛋糕來的喔！

Tiramisu 做法簡單，在家也可做出高貴甜品，新手不敗！

Beat the egg whites until foamy, then add in 40g sugar, continue to beat until stiff peak.

Then in another bowl, beat egg yolks and sugar, until pale and thicken. It takes around 5-8 minutes. Add in mascarpone cheese, mix well.

Then add in beaten egg white, fold it gently.

Mix the coffee with Marsala wine, then dip the ladyfingers into coffee. Lay out a layer of the ladyfingers in a ramekin.

Then put a layer of cheese mixture, then a layer of ladyfinger, then another cheese layer. Chill in fridge for at least 3 hours.

Sift cocoa powder on top before served.

*I used 9 x 9 inches ramekin

用電動打蛋器先打發蛋白，泡沫出現時下40克糖，繼續打發至末端堅挺 （*碗倒轉，蛋白霜不掉下就Ok)

再用打蛋器打發蛋黃及糖，打至呈淡黃色及稠身，需時約五至八分鐘。再下馬斯卡朋芝士，拌勻

然後下蛋白霜，輕手拌勻.

將咖啡和Marsala 酒拌勻，手指餅乾沾上咖啡 ，把手指餅乾排好成第一層

鋪一層“起司漿”，平均鋪好，再鋪一層手指餅，再一層起司漿，放入雪櫃最少三個小時

享用前再灑上可可粉 (＊不要灑可可粉，再放雪櫃，因為會有濕氣）

*我用的容器是9 x 9 吋