12 July 2011

Authentic Italian Tiramisu Recipe 正宗意大利軟芝士蛋糕食譜 (提拉米蘇)


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 if you have the right tools and a good teacher, which is this blog.
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, 薄餅芝士等鹹芝士不同, 主要就是要來造甜品. 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.




它的原意大利文, 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.
we need:
做呢個甜品, 我地需要:

Mascarpone Cheese 250g
芝士


3 eggs, white and yolk seperated
3 隻蛋, 蛋白和黃要分開

pure cocoa powder for baking
"drinking cocoa" has sugar and other stuff mixed in it and it normally contains only about 20% cocoa.
純可可粉, 即係100%可可粉, 標牌價錢會比可可飲品沖劑高, 因為可可其實一的都唔平, 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.

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.
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左的蛋糕. 用這種餅因為它可以有效吸咖啡吸酒, 而吸左之後又唔會好像真蛋糕咁濕淋淋, 亦無咁易被壓扁.

And some wine, preferably Marsala. 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.
仲有酒, 傳統來講用Marsala效果最好, 這裡用左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.
 This is the ingredients list:
材料
2 cups strong black coffee
1/2 cup marsala
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting
2杯黑咖啡(無奶)
1/2杯酒(Marsala)
3隻蛋, 黃白分離
1/3杯砂糖
250g芝士(Mascarpone)
300毫升厚忌廉, 略打
1大包意大利手指餅, 大概有起碼十幾廿條 傳統會用Savoiardi
純可可粉
and the Method:
製法
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.
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.
將手指餅浸入咖非&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.

beat the egg white with electric mixer on high until it's firm and stiff.
將蛋白打到企身

beat the thickened cream as well until it's fluffy
略打忌廉

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.
將蛋白蛋黃及忌廉芝士混合, 輕手, 不要電打

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

first layering of fingers, and then cream mixture.
排好浸好的手指及倒芝士

second layer on top of the first
重複做2層

dusting on top
灑可可


Done!
食得喇~~
 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 2 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.
溫馨提示
1. 餅唔好浸得太濕, 亦唔可太乾, 大概浸2秒, 拎上黎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, 否則芝士會迫左出黎, 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
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