Recipe of my classic tiramisu

我吃過最好的Tiramisu，要輕輕軟軟滑滑的，絕對不能為了定形而加魚膠粉，外形整齊或一pat沒問題。要有手指餅層，索滿咖啡汁的，一叉壓下去會“必”汁的，這樣，香港我吃過的都不行。

for the coffee dip :
1 -1/2 cups (360 cc) Italian espresso coffee(360 cc warm water with 5 heaped teaspoons of Espresso Powder)
2 teaspoons sugar
1/8 (30 cc)cup Kahlua

小小心得 : 我覺得1 - 2 tablespoon sugar , 6滿teaspoon espresso powder好點, 太淡了. 沒Kahlua可不加.

for the zabaglione filling :
4 egg yolks
80 gr sugar
1/4 cup (60 cc) Amaretto wine
1 lb (450 gr) mascarpone cheese, at room temperature
1 cup (230 cc) heavy whipping cream

小小心得 : 我覺得下次只用100cc whipping cream會好點點 , 糕身會挺些和沒那麼膩. 沒有Amaretto可不加.

for the base :
100 gr savoiardi (ladyfinger cookies) (approximately 12)
2 tablespoons bitter cocoa powder

小小心得 : 手指餅比海綿蛋糕好, 不過手指餅吸水力很勁, 不要索汁索到開始爛呢!

可可粉一定是臨吃才灑上, 否則濕濕的不好吃

1. Prepare coffee dipping,  Let the coffee cool at room temperature.

2. Beat egg yolks in a heat proof bowl until fluffy.......Beat in sugar . . .. . . and wine......Whisk over a pan of simmering water, until the cream thickens, just below boiling point, when small bubbles appear……and rest for cool.

3. With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.

4. Add the zabaglione into the mascarpone cheese, and fold to mix very well.

5. Whip the cream. By hand, fold the whipped cream into the zabaglione–cheese cream, until smooth.

6. Soak the ladyfingers in the coffee dipping, one at a time. Place them in one layer in a container of about 12 x 8 inches,  approximately 2 inches deep, (30 x 20 cm), approximately 4 cm deep).

7. Evenly distribute half of the zabaglione cream over the layer.......Repeat the step with a second layer of ladyfingers, and top with the rest of the cream.

8. Refrigerate for about 3 – 4 hours. Sprinkle with the cocoa powder when serving.

小小心得 :  座熱水打蛋黃(2)時, 水不要大滾, 否則蛋黃熟了, 就要丟了.

已轉移slide photo

改編自http://www.annamariavolpi.com/page30.html