Thursday, April 29, 2010

提拉米苏 (Tiramisu)

提拉米苏,来自意大利的访客。它的背后有着凄美的爱情故事。从网上得来的故事这样写着,在意大利的传说中,Tiramisu最早起源于士兵上战场前,心急如焚的爱人因为没有时间烤制精美的蛋糕,只好手忙脚乱地胡乱混合了鸡蛋可可粉蛋糕条做成粗陋速成的点心,再满头大汗地送到士兵的手中,她挂着汗珠,闪着泪光递上的食物虽然简单,却甘香馥郁,满怀着深深的爱意。因而提拉米苏的其中一个含义是“记住我”。 我没有那么轰烈的爱情,却对这经典甜品恋恋不已。
简单的材料。主角当然是mascarpone cheese,食谱里都会要求朗姆酒(rum〕 ,但我把它删除了,用咖啡来代替酒。图里的面粉和鸡蛋是要做手指饼干用的。

自制手指饼干 Lady fingers (or Sponge fingers〕
3 eggs, separated
75g granulated sugar
95g superfine flour, sifted

1.Preheat oven to 170°C.
2.Lightly brush 2 baking sheets with oil or softened butter and line it on the baking tray.
3.Beat the egg whites using a hand held electric mixer until stiff peaks form.
4.Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
5.In a small bowl, beat the egg yolks lightly with a fork (so that we can easily incorporate the yolks into the whites) Fold the lightly beaten egg yolks into the meringue, using a wooden spoon.
6.Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
7.Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
8.Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
9.Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
10.Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
11.Store them in an airtight container till required. They should keep for 2 to 3 weeks.

2〕打发的蛋白糊与蛋黄和面粉混合时应尽量迅速,并且是用橡皮刮刀由底向上翻拌的手法来完成,这样都是为了保持蛋白打发后的效果以免消泡。 消泡的面糊不能让手指饼干膨胀起来。


4tbsp freeze and dried instant coffee(如图〕
120ml 热水

马斯卡彭奶酪(mascarpone cheese )250克,
可可粉 (装饰用)

1 将马斯卡彭奶酪搅打松软,加入糖粉和浓咖啡拌匀。
2 将鲜奶油打发至湿性发泡。
3 将以上分别打好的奶酪、蛋黄和打发的鲜奶油混合,搅拌均匀成奶酪糊备用。
4 用手指饼干快速在浓咖啡液里浸湿后〔一秒钟〕放入模具的底部(我用的是圆形脱底模〕,然后在上面倒入一半奶酪糊,再放一层浸湿咖啡的饼干,接着倒入剩余的奶酪糊,将模具轻磕几下使最上层的奶酪糊平整,放入冰箱冷藏4小时后即可食用。
5 食用前筛上可可粉做装饰。