（English Version Below）
Tiramisu 係一個好出名的芝士糕甜品。主要材料是 Mascarpone 這種芝士。這種芝士是其實一種甜的芝士，與車打芝士、薄餅芝士等鹹芝士唔同，主要就是用來造甜品；也有人放進薄餅或意粉來增加幼滑感的。這個芝士蛋糕，另一個材料就是浸了咖啡和酒的餅乾。成品就是芝士及餅乾，夾層出來的。
500g Mascarpone 芝士
純可可粉，即係 100% 可可粉，標牌價錢會比可可飲品沖劑高，因為可可其實一啲都唔平，但唔好以為買沖劑就可以，因為那些沖劑通常只有 1/5 左右的可可，其餘都是糖和奶粉但比例不明。所以糖 & 可可量會在做甜品時非常難控制，而且計落其實更貴。
仲有酒，傳統嚟講用 Marsala（or Amaretto）效果最好，這裡用咗 Southern Comfort和黑冧酒。Southern Comfort 也是一種甜的烈酒，而冧酒就濃郁，所以我地混合兩者以達更豐富層次感。有些餐廳更會混合 7 種不同的酒。
1/2 杯酒（Marsala or Amaretto）
500g Mascarpone 芝士
1 大包意大利手指餅，起碼有十幾廿條；傳統會用 Savoiardi
將手指餅浸入咖啡 & 酒混合物，然後排好在一個大概 19cm 邊長的正方型容器。然後倒上芝士混合物，厚度大概與餅差不多。然後再重複浸餅，排好，再倒芝士。整 2 層。放入雪櫃 2 小時，取出再灑可可粉。
重複做 2 層；雪凍同埋凝固
Tiramisu – literally means “pick me up". How “romantic", a dessert has something to do with picking up chicks/guys. Yeah it’s from one of the romantic nations Italy.
Tiramisu is an Italian dessert with a specific soft sweet cheese “Mascarpone". It’s layered with coffee & alcohol mixture dipped biscuits and mascarpone & cream mixture. It shouldn’t be too hard to make if you have the right tools and a good teacher, which is this blog.
I was talking to friends about what we should do when we’re invited to a wedding that we don’t want to attend.
1. Sorry will be in Macau.
2. Sorry have a dinner appointment with future in-law.
3. Sorry will be overseas.
4. Sorry need to fast.
5. Sorry, sorry lor.
<<Useful (Or less useless) crap>>
Mascarpone Cheese 500g
thickened cream (or double cream) 300g
3 eggs, white and yolk seperated
pure cocoa powder for baking – “drinking cocoa" has sugar and other stuff mixed in it and it normally contains only about 20% cocoa.
lady’s finger, which is a biscuit not a body part – this biscuit is used because it’s more like a dried sponge cake, and it absorbs the coffee and alcohol well, yet wont be soaking wet or be easily squashed.
And some alcohol, preferably Marsala (Or Amaretto). in this one we used Southern Comfort and Dark Rum. Southern Comfort is a sweet liquor and dark rum has a strong flavor. so we mixed those two to enhance the flavor and texture of the final product. some restaurants even use 7 different kinds of alcohol.
This is the ingredients list:
2 cups strong black coffee
1/2 cup marsala (or Amaretto)
3 eggs, separated
1/3 cup caster sugar
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting
and the Method:
Pour coffee and marsala into a shallow dish. Set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
beat the egg white with electric mixer on high until it’s firm and stiff.
beat the thickened cream as well until it’s fluffy
mix the cream, egg white and mascarpone cheese together until they’re smooth and well combined. don’t beat with the mixer, this is to keep the cheese as smooth as possible.
coffee and alcohol mixture, we used dark rum and southern comfort.
first layering of fingers, and then cream mixture.
second layer on top of the first; refrigerate
dusting on top
Look at me here i’m tips.
1. To dip the lady’s finers into the coffe, you can’t soak it totally or the whole thing will be too wet, like soaking wet. but if you don’t dip it enough it’ll be too dry. approximately push one biscuit into the mixture so that the liquid’s covering the biscuit, for 0.5 seconds. when you take it out, it should NOT look dripping or too wet, but it should be easily noticeably heavier, just, like it’s been soaked in liquid.
2. Try to layer them evenly, thickness of cream should be more or less thickness of biscuits. also be aware if you want to push the biscuits on the top layer down, don’t push too hard, or the cream between the biscuits will be pushed out on the sides and the whole thing won’t be as creamy. just try not to push them if you don’t need to.
3. Don’t add gelatin.
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