DIY Tiramisu好簡單|Mr. Roo

1

 

(English Version Below)

 

Tiramisu 的原意大利文,意思其實是類似「來溝我吧」咁樣的。食甜品可以食到咁……真係意大利人先做得出。當然意大利原文係無咁粗俗的,而係浪漫的,因為「真心話用外語講係真心啲架嘛」。

 

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。

 

無謂野

 

入正題之前講下無謂野先,剛剛同朋友們對話,講到啲唔熟嘅人請你去佢地婚宴,應該點推呢?

 

1: 咪話一早卜咗同屋企人去咗澳門囉,只要你唔喺香港境內,都無辦法,佢地都唔會講咩架。

 

2: 咪話約咗人食飯囉,「唔得閒喎,約咗人食飯,長輩、未來奶奶,唔去唔得,你結婚我唔駛結呀?」(你要充滿怨氣好似唔去食飯就嫁唔出然後從此無伴終老孤獨一生咁講。)

 

3: 話去咗旅行。(一齊返工,大家一齊返到星期五,佢星期六擺酒,你下星期一又返工,咁你想扮去邊度旅行呢……)

 

4. 嗰日要齋戒。

 

5. 其實我真係唔想去囉。

 

入正題

 

做呢個甜品,我地需要:

500g Mascarpone 芝士
300g 厚忌廉
3 隻蛋,蛋白和黃要分開

 

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。

 

這種也是意大利的手指餅,無一般「嘉頓手指餅」咁硬,質地似是輕而鬆而且吹乾咗的蛋糕。用這種餅因為它可以有效吸咖啡吸酒,而吸咗之後又唔會好像真蛋糕咁濕淋淋,亦無咁易被壓扁。

 

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。

 

材料

 

2 杯黑咖啡(無奶)
1/2 杯酒(Marsala or Amaretto)
3 隻蛋,黃白分離
1/3 杯砂糖
500g Mascarpone 芝士
300 毫升厚忌廉,略打
1 大包意大利手指餅,起碼有十幾廿條;傳統會用 Savoiardi
純可可粉

 

製法

 

將咖啡和酒混合,放埋一邊。

 

將蛋黃和砂糖用電鑽混合打出吉士,直至顏色變淺及厚身。將芝士及已略打的芝士同蛋黃混合,請輕手,不要電打。

 

用電鑽將蛋白打到企身,係,打到佢企起身。然後將蛋白再混合去芝士混合物,仍然輕手。

 

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。

 

將蛋白打到企身

 

將蛋白蛋黃及忌廉芝士混合,輕手,不要電打

 

略打忌廉

 

8

咖啡及酒

 

排好浸好的手指及倒芝士

 

11

重複做 2 層;雪凍同埋凝固

 

灑可可

 

16

食得喇~~

 

溫馨提示

 

1. 餅唔好浸得太濕,亦唔可太乾,大概浸半秒,拎上嚟唔應該濕到漏水或者就快斷開,但應該感覺到吸左一定水份的重量。

2. 試將餅和芝士均勻夾層,做第二層時盡量唔好按,否則芝士會迫左出嚟,第一層就會少左芝士,食落好似全部都係蛋糕無芝士咁。

3. 唔好落魚膠粉。

 

Reference: http://www.taste.com.au/recipes/8677/tiramisu

 

English Version

 

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.

 

<<Useless crap>>

 

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>>

 

We need:

 

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
500g mascarpone
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.

 

8

coffee and alcohol mixture, we used dark rum and southern comfort.

 

first layering of fingers, and then cream mixture.

 

11

second layer on top of the first; refrigerate

 

dusting on top

 

16

Done!

 

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.

 

Reference: http://www.taste.com.au/recipes/8677/tiramisu

 

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