Saturday, December 25, 2010

提拉美蘇 Tiramisu 意大利芝士餅

Merry Christmas 呀!!~ ^^
我就喺 LA 放咗個 very relaxing 同好 sweet 嘅聖誕節嘞~

e 邊 d 聖誕燈飾同 HK 係無得比 (HK 嗰 d 靚好多~), 我前嗰幾年返 HK, 都係襯一係 Christmas 一係 Thanksgiving~ Thanksgiving 十一月尾嗰時就最抵, 因為 HK d Christmas Lights 已經著晒, 而機票又無 Christmas 時咁貴, 好 miss HK 嘅 Christmas 呀!!!~

今個 Christmas 我地 e 邊都唔係話好凍, 不過就天公造美, 晴天!!

之前鍾意整生蛋版嘅 Tiramisu, 因為比較正宗, 但係經過咩咩禽流感事件, 大家一聽到生蛋就耍手擰頭, e 個係熟蛋 version Tiramisu, 咁就唔驚啦~^^

5 egg yolks
3/4 cup white sugar
2/3 cup low fat milk
1 1/4 cup whipping cream
1/2 teaspoon vanilla
16 oz mascarpone cheese(room temperature)
1/2 cup strong brewed coffee(room temperature)
4 tablespoons rum
2 pack ladyfingers
1 tablespoon unsweetened cocoa powder

*In a medium saucepan, whisk together egg yolks and sugar until well blended. Stir in milk and cook over medium heat, stirring constantly. Simmer for about one minute, remove from heat. Let it cool slightly and put into the fridge for about half an hour.
*Beat mascarpone cheese into yolk mixture until smooth.
*Beat whipping cream and vanilla with an electric mixer till firm peaks form, then add mascarpone mixture; combine well.
*In a small bowl, combine coffee and rum; put onto a shallow dish. Roll ladyfingers in coffee mixture and arrange into a pan/ container.
*Using a large ziploc bag, put mascarpone mixture in and cut a large corner of the bag out, squeeze over ladyfingers; sprinkle cocoa powder with a small sifter. Repeat layers. Cover and refrigerate overnight. Ready to serve.

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