Classic Tiramisu最棒提拉米苏
Classic Tiramisu最棒提拉米苏的做法说明
We always ordered Tiramisu as dessert when we dine at Italian restaurant, this recipe made my daughter say that it’s better than any of those she tried in the restaurant. Fresh ingredients, home made best Tiramisu!
Reference:
https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/
This recipe makes 2 8x8 glass pan.
“最好的提拉米苏”，这是朋友吃过后的评价，“比餐馆里的更好吃”。就因为这么被热爱，所以我是一直给家人朋友做，因为自己做的最地道。
我在做法里加入了中文对照，可以直接跳过英文步骤，更方便中国朋友一起来试试了。
Classic Tiramisu最棒提拉米苏的食材和调料
| 手指饼干Ladyfingers | 2包(7 oz each) |
| 蛋黄Large egg yolks | 6个 |
| 砂糖Sugar | 3/4cup |
| 意大利忌廉奶酪Mascarpone cheese | 1 lb.(2 cups) |
| 打发奶油Heavy whipping cream | 1 3/4cups |
| 浓咖啡Espresso | 2 cups |
| 意式甜酒Sweet Marsala or Brandy | 1 cup |
| 香草精华Vanilla Extract | 1tbsp |
| 可可粉Cocoa powder | 3 tbsp |
Classic Tiramisu最棒提拉米苏的做法与步骤
- 第1步.
将6个蛋黄，半杯糖和半杯意式甜酒混合入玻璃碗里，放在煮沸水的容器上，用蒸汽加热。大概4-8分钟左右，成为半固体状。Make zabaglion(sabayon) cream. Mix 6 egg yolks, 1/2 cup sugar and 1/2 cup Marsala over double boiler, beating and scraping sides and cook 6-10 minutes or until soft mounds can be formed. Transfer to a bowl and refrigerate for 30 minutes.
- 第2步.
入上图所示的程度，离火放冷，放入冰箱里静置30分钟。
- 第3步.
将蛋黄液充分打发后，它会凝固成上图。放入冰箱内降温冷藏。
- 第4步.
在一个先放入冰箱里冷过的玻璃碗里，打发奶油，加入2汤匙白糖，手握式在中速大概7-10分钟左右。In a cold bowl whip the heavy cream with 2 tbsp sugar on a low speed and gradually increase one speed, for about 7-10 minutes or until soft peaks form. Put the whipped cream in the refrigerator.
- 第5步.
打好的奶油放入冰箱里冷藏待用。
- 第6步.
将冷藏过的蛋黄酱取出，加入意大利忌廉奶酪混合均匀。Hand blend Mascarpone cheese and Zabaglione （egg yolk mixture) and mix until well blended. Cover and refrigerate.
- 第7步.
蛋黄馅混合好以后再放入冰箱冷藏待用。
- 第8步.
将浓咖啡，2汤匙糖，1汤匙香草精和半杯甜酒混合均匀。Mix 2 cups Espresso, 2 tbsp sugar, 1 tbsp vanilla, 1/2 cup of Marsala. Dip the ladyfingers briefly in the coffee mixture, not to over saturated.
- 第9步.
将手指饼正反面在咖啡液里沾一次，放入玻璃容器底部摆齐。Arrange the ladyfingers on the bottom of the container, then spoon the cheese mixture (yellow) over cookies, followed by whipped cream layer, and sprinkle 1 tbsp cocoa powder.
- 第10步.
再铺上一层奶油馅。
- 第11步.
取出冷藏的蛋黄馅和奶油馅料。先铺一层蛋黄馅。
- 第12步.
散上一层可可粉。
- 第13步.
重复以上四个步骤，再重复铺上手指饼，蛋黄馅，奶油馅和可可粉。放入冰箱里冷藏5小时后就可以切块出盘了。Repeat 1-2 more times ending with cocoa. Cover and refrigerate for 5+ hours so that cookies can soften as they absorb moisture. Garnish and serve.
小贴士
If you can’t find Mascarpone cheese, use 8 ounces full fat cream cheese, 1/4 cup whipping cream and 2 tablespoons softened unsalted butter, whip until it's just blended. This will give the equivalent of around 1 1/4 cups mascarpone.
