提拉米苏(Tiramisu)

第一次尝试做提拉米苏
其实做起来并不难
只要材料有，食谱有就行了

不知道是不是所有的提拉米苏都是一样的
第一天闻起来酒味重了点
但第二天那味道淡了
淡淡的酒味加上浓浓的芝士味
好好吃哦！！！

不过这蛋糕唯一的缺陷就是
因为没有用到鱼胶粉
所以蛋糕的芝士部分有点过软
下次再试试加一点鱼胶粉看看效果如何

食谱参考：Kitchen Corner


材料（8 / 9寸活动圆模）：
500克马斯卡彭奶酪

500g Mascarpone Cheese

100克幼糖 

100g Caster Sugar 

2汤匙柠檬汁

2tbsp Freshly squeezed Lemon juice

3汤匙白兰地

3tbsp Brandy  

260ml 鲜奶油

260ml Whipping cream  

咖啡糖浆：

Coffee Syrup:

40克幼糖

40g Caster sugar 

80ml 热水

80ml Hot water

3汤匙即溶咖啡

3tbsp Instant Coffee

4tsp 咖啡酒*

4tsp Kahlua Coffee liqueur*

1片圆可可海绵蛋糕

1 pieces of 8 inches cocoa sponge cake 

适量手指饼干

Some scotch finger

少许可可粉

Some cocoa powder

做法：

Methods:

1. 马斯卡彭奶酪加入有糖打至混合，然后加入柠檬汁和白兰地。

1. Beat the mascarpone cheese with sugar until well combined then add in the lemon juice follow by the brandy.

2. 在另一个碗，把鲜奶油打至像马斯卡彭奶酪的浓度。

2. In another bowl, whip up the whipping cream until about the same consistency as the mascarpone mixture.

3. 把打好的鲜奶油加入马斯卡彭奶酪糊里。

3. Fold the whipped cream into the mascarpone mixture. Be aware not to over work with the mixture as they might split and the mixture will become rough.

4. 在另一个小碗，把即溶咖啡和糖加入热水里搅拌至融化。然后加入咖啡酒。

4. In another small bowl, mix the hot water with the instant coffee and sugar until dissolved. Then, add in the kahlua Liquer.

5.把一片蛋糕放入活动圆模，然后扫上少许咖啡糖浆。

5. Using a springform pan, place a piece of cocoa sponge cake then brush some coffee syrup all over the cake.

6.把一半的芝士糊倒在蛋糕上。接着芝士糊上排入已沾上咖啡糖浆的手指饼干。然后把剩余的芝士糊倒入。

6. Pour half of the mascarpone cream on the brushed liquer cake then place the scotch finger that have been dipped into the coffee syrup on top of the cheese mixture. Then fill in the remaining mascarpone cream.

7. 蛋糕放入冰箱冷藏至少5小时或隔夜。把少许可可粉筛在蛋糕上即完成。

7. Chill in the fridge for 5 hours or overnight before unmold the cake. Dust some cocoa powder on top.

**如果没有咖啡酒，可用此方法得到2汤匙的咖啡酒。 （1小匙咖啡粉 + 2汤匙热水）
    For 2tbsp kahlua substitute, combine 1tsp coffee powder with 2tbsp hot water.