今天託家瑄的福 還有學妹們的kindness
小女子我才有幸吃到 提拉米蘇 呵呵
那 就來介紹一下提拉米蘇吧~
義大利文中「Tirami sù」意思是「帶我走！」，
故譯作提拉米蘇更爲適切。
Now，世界各地的各色高檔餐館都可能供應此甜點，
而不為意式餐館所專美。
它的配方中最具創新意義的是咖啡風味的起士奶蛋液，
這一新口味亦為蛋糕、布丁等其它形式的冷熱甜點所吸收。
[材料]
蛋 2個 (蛋白蛋黃分開)
細砂糖 3大匙
馬士卡彭乳酪 (Mascarpone Cheese) 8盎司(約227克)
酒 1/4杯 (50CC) (VIN SANTO, or MARSALA, or 白蘭地, or藍姆酒, or咖啡酒)
特濃咖啡 1/2杯 (100CC)
海棉蛋糕 或 手指餅干Lady Fingers 4盎司(113.4克)
[醬料]
可可粉 適量
[作法]
1. 先調製特濃咖啡，冷卻後加入酒，拌勻。。
2. 雞蛋將蛋白和蛋黃分開。蛋黃加2大匙糖，用雙層碗，外盆放約70C熱水，隔水以電動打蛋器攪打至呈顏色有些發白的乳脂狀。
3. 用木匙先將馬士卡彭乳酪攪軟，再加入蛋黃內繼續攪拌一會，至完全融合。
4. 用另一乾淨的容器以電動打蛋器打發蛋白，濕性發泡即可，尖端可直立但還是略彎，不要過度攪打。
5. 先將1/4蛋白拌入蛋黃起司中，再將剩下部份分兩三次加入，動作要快但要輕，拌合即可。
6. 將海棉蛋糕橫切薄片，用刷子輕刷上咖啡+酒，要有些滲透才夠味，但不要太濕以免冷藏時會溢出。蛋糕鋪底後鋪上一層乳酪蛋糊，再一層浸濕的蛋糕，之後再一層乳酪蛋糊。以此類推，疊兩層或三層，但最上面的一層應該是乳酪蛋糊。若使用手指餅乾，要先掰成兩半、沾溼後再排列在模型內。
8. 放入冰箱中冷藏4小時以上，食用前篩撒上可可粉。(可可粉先撒再冰會有些濕潤，這時可再輕輕撒上一些可可粉，若是不介意也無妨)。
[附註]
1. 這個配方拿來招待外國客人會不大夠甜，可以再加一大匙糖比較中庸。
2. 拌合時要快手一氣完成，不然消氣成品就不漂亮了。咖啡要特濃香味才夠，酒較隨意，給小孩子吃的時候也可省略，我還用過喝剩的紅酒加白蘭地，效果也很好。
3. 馬士卡彭乳酪乳脂含量約70%，超市通常也有低脂版可供選購。台灣可找到專用防潮的可可粉，這裡看不到。建議選用可可脂含量較多的比較不容易潮濕。
蛋 2個 (蛋白蛋黃分開)
細砂糖 3大匙
馬士卡彭乳酪 (Mascarpone Cheese) 8盎司(約227克)
酒 1/4杯 (50CC) (VIN SANTO, or MARSALA, or 白蘭地, or藍姆酒, or咖啡酒)
特濃咖啡 1/2杯 (100CC)
海棉蛋糕 或 手指餅干Lady Fingers 4盎司(113.4克)
[醬料]
可可粉 適量
[作法]
1. 先調製特濃咖啡，冷卻後加入酒，拌勻。。
2. 雞蛋將蛋白和蛋黃分開。蛋黃加2大匙糖，用雙層碗，外盆放約70C熱水，隔水以電動打蛋器攪打至呈顏色有些發白的乳脂狀。
3. 用木匙先將馬士卡彭乳酪攪軟，再加入蛋黃內繼續攪拌一會，至完全融合。
4. 用另一乾淨的容器以電動打蛋器打發蛋白，濕性發泡即可，尖端可直立但還是略彎，不要過度攪打。
5. 先將1/4蛋白拌入蛋黃起司中，再將剩下部份分兩三次加入，動作要快但要輕，拌合即可。
6. 將海棉蛋糕橫切薄片，用刷子輕刷上咖啡+酒，要有些滲透才夠味，但不要太濕以免冷藏時會溢出。蛋糕鋪底後鋪上一層乳酪蛋糊，再一層浸濕的蛋糕，之後再一層乳酪蛋糊。以此類推，疊兩層或三層，但最上面的一層應該是乳酪蛋糊。若使用手指餅乾，要先掰成兩半、沾溼後再排列在模型內。
8. 放入冰箱中冷藏4小時以上，食用前篩撒上可可粉。(可可粉先撒再冰會有些濕潤，這時可再輕輕撒上一些可可粉，若是不介意也無妨)。
[附註]
1. 這個配方拿來招待外國客人會不大夠甜，可以再加一大匙糖比較中庸。
2. 拌合時要快手一氣完成，不然消氣成品就不漂亮了。咖啡要特濃香味才夠，酒較隨意，給小孩子吃的時候也可省略，我還用過喝剩的紅酒加白蘭地，效果也很好。
3. 馬士卡彭乳酪乳脂含量約70%，超市通常也有低脂版可供選購。台灣可找到專用防潮的可可粉，這裡看不到。建議選用可可脂含量較多的比較不容易潮濕。
Origin~
For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) gave evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. These days, the cake is characterised by a delicate and intense taste. In order to prepare it, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs, sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".
For many years, different sources (from Vin Veneto, dated 1981, to the Italian Academy of Giuseppe Maffioli and several cuisine websites) gave evidence that tiramisu was born in Treviso at "Le Beccherie" restaurant in the hands of the confectioner Roberto Linguanotto, also known as Loli. Different stories report the creation of the cake to have been born in the city of Siena. Some confectioners were said to have created it in honour of Cosimo III on the occasion of his visit to the city. These days, the cake is characterised by a delicate and intense taste. In order to prepare it, according to the original recipe, the following ingredients are needed: Savoiardi biscuits, eggs, sugar, rum and cocoa. In the original recipe, there was no liquor as the cake was originally aimed at children and the elderly and the original shape was round. The name Tiramisu is Italian and means "pull-me-up" (Tirami su), a reference to the effects of the sugar and espresso, and can be translated figuratively as "pick-me-up".
Preparation~
Typical ingredients would be 2 cups of strong black coffee, 1/2 cup marsala or brandy liquor, 4 eggs (separated), 1/4 cup caster sugar, 500g mascarpone, 300ml lightly whipped thickened cream (optional), 2 packets of sponge fingers (savoiardi), cocoa (for dusting) and chocolate flakes.
The tiramisu is made by pouring the coffee and liquor into a shallow dish. The savoiardi are briefly soaked in espresso with the optional addition of liquor and sugar. They are layered with a mixture of mascarpone cheese and zabaglione, a custard made from egg yolks, liquor, and sugar. Cocoa powder is then sprinkled on top.[citation needed] Set aside and keep refrigerated. Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture. Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish. Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours. Dust generously with cocoa, decorate with chocolate flakes and serve.
Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert.
Typical ingredients would be 2 cups of strong black coffee, 1/2 cup marsala or brandy liquor, 4 eggs (separated), 1/4 cup caster sugar, 500g mascarpone, 300ml lightly whipped thickened cream (optional), 2 packets of sponge fingers (savoiardi), cocoa (for dusting) and chocolate flakes.
The tiramisu is made by pouring the coffee and liquor into a shallow dish. The savoiardi are briefly soaked in espresso with the optional addition of liquor and sugar. They are layered with a mixture of mascarpone cheese and zabaglione, a custard made from egg yolks, liquor, and sugar. Cocoa powder is then sprinkled on top.[citation needed] Set aside and keep refrigerated. Beat the egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add mascarpone and mix well with an electric beater. Then add whipped cream. Using a wooden spoon, mix gently until just combined. Refrigerate the mascarpone mixture. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a wooden spoon, gently fold egg whites into the mascarpone mixture. Dip enough biscuits into the coffee mixture to cover the base of a ceramic dish. Cover the Lady Fingers with 1/3 of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 6 hours. Dust generously with cocoa, decorate with chocolate flakes and serve.
Tiramisu has become one of the most popular desserts served in restaurants of all types, not just Italian restaurants. The recipe has been adapted into cakes, puddings, and other varieties of dessert.
History
There is some debate regarding tiramisu's origin, as there is no documented mention of the dessert before 1983.[1] In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso.[2][3]
Some claim[citation needed] that it was first created in Northern Italy during the First World War. Women made these desserts for their men to take with them as they were being sent off to war. They might have believed the high caffeine and energy content of these desserts would give their men more energy to fight and help bring them home safely.
A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream and mascarpone.
There is some debate regarding tiramisu's origin, as there is no documented mention of the dessert before 1983.[1] In 1998, Fernando and Tina Raris similarly claimed that the dessert is a recent invention. They point out that while the recipes and histories of other layered desserts are very similar, the first documented mention of tiramisu in a published work appears in a Greek cookbook. Backing up this story, the authors recalled an article that tiramisu was created in 1971 in Treviso.[2][3]
Some claim[citation needed] that it was first created in Northern Italy during the First World War. Women made these desserts for their men to take with them as they were being sent off to war. They might have believed the high caffeine and energy content of these desserts would give their men more energy to fight and help bring them home safely.
A less glamorous theory explains that the dessert was a way of salvaging old cake and coffee that had gone cold by using the leftover coffee and perhaps some liqueur to moisten the dry cake. The dish was greatly improved by layering it with cream and mascarpone.
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