自製手工提拉米蘇( 不需烤箱 ) Homemade Tiramisu without oven

義大利像隻靴子
住在靴子裡的人們天生是個廚子

Italy looks like boot
the people live in the boot are born as cooks.



照片來源: http://www.theodora.com/maps/new/italy_maps.html


這世界地圖比例還真怪

Seems not real world map ?





照片來源:
http://www.italianancestry.com/coi/








今年的母親節提早過
這是我第一次嘗試做提拉米蘇
因為使用蒸的巧克力蛋糕體
加上我忘了把烘焙課的食譜夾帶回家 ( 只好使用了另一個網路上提供的配方 )
真的有點擔心做出來的提拉米蘇能不能達到預期 ?

由於這個配方的起司餡沒有使用到打發鮮奶油
所以當馬士卡彭起司餡料完成時
它的整個分量對 8 吋模來說只能形成約薄薄的 2 ~ 3 cm
跟我預期想的 將會有厚厚一層起司餡 南轅北轍
幸好有蒸糕及手指餅乾的加持
使整個提拉米蘇高度可以達到標準

話雖如此
那不加鮮奶油的起司餡
卻使得起司與咖啡酒的味道更濃郁香甜 !
而未添加吉利丁
使得起司餡在室溫下慢慢地融化
就像冰淇淋一般清涼爽口 !!

Cause I didnt use any whipped cream for the Mascarpone cheese layer,
the mascarpone cheese filling was really not much for a 8'' tin !
That differed a lot from the result I expected.
Luckily with the Sarvoiardi finger cookies to be another layer,
The height of the tiramisu was quite enough.

Anyway, to talk about the taste of the tiramisu,
cause I didnt add any cream in,
the mascarpone cheese and the kahlua made it really strong & fragrant !
Either I didnt add any Gelatin in the filling,
so the cheese filling melted slowly when it was at the room temperature,
made it taste like nice cold ice cream !


重點來了!
Anyway lets do it !

食譜: 　 8吋 1 個份










馬士卡彭起司 250 g
細砂糖 40 g
蛋黃 3 個
卡魯哇咖啡酒 30 g

巧克力海綿蛋糕 一片
手指餅乾 適量
卡魯哇咖啡酒 15 g
咖啡 適量
防潮可可粉 適量
隔水加熱之松露巧克力 適量

Ingredients:

250 g Mascarpone cheese ( sour one is better )
40 g sugar
3 egg yolk
30 g kahlua

1 peice chocolate cake
Sarvoiardi
15 g kahlua
coffee
cocoa powder
melted truffle chocolate

作法 / Steps:









將馬士卡彭起司倒入盆中攪拌至軟質 光滑 無顆粒為止

Make the mascarpone cheese really soft and smooth.


將卡魯哇咖啡酒 30 g 倒入起司內攪勻

Add the 30 g kahlua into the cheese and mix it well.














將砂糖倒入鍋中, 加入適量水 ( 剛好可蓋過砂糖的水量 )
煮至 120 度 C

Put the sugar into a pot and add some water just enough to cover the sugar in.
Then boil it until its 120 centigrade.


將煮好的糖漿倒入蛋黃中快速拌勻

Pour the syrup into the egg yolk and mix it well.














將蛋黃糖糊分 2 次倒入馬士卡彭咖啡糊內
充分拌勻

Add the sugary yolk batter into the cheese batter.
Mix it very well.



















將巧克力海綿蛋糕放入八吋活動模內
Put the chocolate cake in a 8" tin.










將卡魯哇咖啡酒噴灑在蛋糕上
並將手指餅乾浸泡於咖啡內

Spray some kahlua on the cake and soak some Sarvoiardi in coffee.










將浸泡咖啡後手指餅乾排於蛋糕上
再將起司蛋糊緩緩倒入模型中

Put the Sarvoiardi on the cake layer,
then pour the cheese egg batter into the tin.










將模型移入冰箱冷凍保存
食用前灑些防潮可可粉於表面
可依個人再進行進一步的蛋糕設計裝飾

Move the tin into the freezer.
Seive some cocoa powder on the top of the tiramisu b4 eating it.
You can decorate the tiramisu more if u want.


先將手指餅乾對切
並於一面沾上一些融化的松露巧克力
然後排貼於蛋糕周圍

家裡沒有甚麼素材可用來裝飾
所以就拿哥哥買的康乃馨點綴一下

Cut the finger cookie first, and dig it with some melted truffle chocolate on one side, then stick them around the tiramisu.


Nothing for decorating the tiramisu at home,
so I used the carnation bro bought to decorate it.
















這 2 隻小木偶是在綠色博覽會買的 !
其中一個是我最喜歡的小木偶皮諾丘 !

Bought the 2 little puppets from the Green EXPO !

One of them is my fav puppet
" Pinocchio "





解凍後起司層的表面開始融化
而內部仍像冰淇淋般微凍著

那外層融化的起司餡就這樣緩緩地流下, 與可可粉及巧克力蛋糕形成截然不同的層次變化

入口即化 !

At the room temperature,
the cheese outside was melting,
and the cheese inside was still cold like ice cream !

The melted cheese filling went well with the cocoa powder and the chocolate cake.

Just melted when u eat it !