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Tag Archives: Tiramisu
提拉米苏(Tiramisu)
提拉米苏(Tiramisu) by 毛毛妈 有关提拉米苏的传说就不多说,提米拉苏Tiramisu,在意大利文里,有“带我走”和“记住我”的含义,带走的不只是美味,还有爱和幸福。 本来不想做这个甜点,因为传统的方子里有生鸡蛋,怕有碍身体健康。前几天碰巧看到电视foodnetwork的一个节目,也做了这款杯身版的提拉米苏,很是诱惑,忍不住今天东西都买齐了,就有了这个提米拉苏。 因为要给孩子吃,我也没有意大利的咖啡酒,就用减少了量的朗姆酒代替,且用量少了点。鸡蛋也隔热加温处理,杀杀菌。毛毛和毛毛爸都非常喜欢,我没想到即使上面有微苦的可可粉,毛毛也是很喜欢这个甜品。 用料: 1:马斯卡彭芝士(Mascarpone Cheese)1小盒(275克)。 2:鲜奶油(Heavy Cream)1/2杯(111克): 3:蛋黄一个,细白砂糖1/3杯(75克),牛奶2大匙(26克),琅姆酒(Rum)1大匙。 4:条意大利手指饼干(ladyfingers)10条,或见自制手指饼 。 5:浓咖啡1/2杯加琅姆酒2大匙混合均匀。 6:可可粉(Coca powder)1大匙。 注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon。以上量做3大杯。 做法: 我用的是这个马斯卡彭芝士和鲜奶油(图A)。将鲜奶油放入干净的盆里,用搅拌器高速打几分钟到浓稠(图B)。接着用搅拌器高速打发马斯卡彭芝士备用(图C)。 将鸡蛋黄和白糖放入一不锈钢盆里(图D),放到盛了小半锅开水的锅上,且用小火保持锅里开水微沸(图E),加入2大匙牛奶后,左手带上隔热手套扶着盆,右手拿搅拌器中速搅拌直到糖溶解,蛋黄糊颜色变白(图F),大约5分钟。 蛋黄糊冷却15分钟后,加1大匙琅姆酒拌匀。然后将打发的鲜奶油和蛋黄糊到入马斯卡彭芝士盆里,中速拌匀(图G)。把每2-3条手指饼干在酒和咖啡的混合液里浸一下(图H),然后折断放入葡萄酒杯里,然后放几勺马斯卡彭芝士奶油蛋糊。再放1-2条在酒和咖啡的混合液里浸过的手指饼,最后再放几勺马斯卡彭芝士奶油蛋糊,震动几下酒杯让表面平整(图L),擦干净杯口,用保鲜膜盖住,冰箱里冰至少4小时。 吃之前撒上可可粉,插上根手指饼装饰即可。 心得: 1:鸡蛋隔热加温并打发时,小心不要烫到,这样处理过的蛋,应该杀死细菌了。 2:为了不让可可粉撒的到处都是,用张纸巾中间煎出杯口大小的洞,盖在酒杯上,筛入可可粉(图L)。 You might also like:Dinner Rolls with scallion and … Continue reading