Tiramisu

我始终不相信朋友们说它只是蛋糕的一种口味。我明明记得很清楚，它是一道甜品！后来，yijun（她对baking很有研究）从我的学长，joel那里得来了tiramisu的食谱。呵呵！

还没有试过，可听yijun说，还不错。

———————————————————————————————————————

Tiramisu

Ingredients:

500g Mascarpone Cheese (at room temperature)
5 eggs, separated (at room temperature)
Generous ½ cup caster sugar
1 cup strong espresso coffee, sweetened with 1 tablespoon of sugar
4 tablespoons coffee liquer (optional)
Sponge biscuits (ladies’ fingers)- about 2 packets
Unsweetened cocoa powder (for dusting)

• In a small bowl, beat the Mascarpone cheese until soft and set aside. In a large bowl, beat the egg yolks with the caster sugar (with an electric mixer) until pale yellow and fluffy. Gradually beat in the Mascarpone cheese until mixture is smooth. Set aside.
  
• In another bowl, beat the egg whites with a pinch of salt until they hold stiff peaks, then gently fold into the egg yolk mixture. Mix until thick, like cream.
  
• Arrange half the sponge biscuits at the bottom of your serving dish. Stir the coffee liquer (if using) into the espresso, and sprinkle generously over the biscuits. They should be moist, but not damp. Spread half the egg mixture over the biscuits and level evenly. Repeat another layer.
  
• Using a sieve, evenly dust the cocoa powder over the dessert (the layer should not be too thick). Cover and chill for at least 1 hour, preferably overnight. This will enhance the flavour.
  

———————————————————————————————————————

原来，人们会认为它是一种蛋糕口味是因为，它里头用的lady's finger。那是一种类似蛋糕的松饼吧。可是，它始终不是蛋糕，而是源自Italy的甜点。间中曾经被带到英国，那里人们称它为“Zuppa Inglese” (English Soup)。

以下是一段解读：

"Layered cakes have been around for long time. The brilliant idea in Tiramisu is not in the technique of layering, but in the components. The great invention of combining together coffee, zabaglione cream, and chocolate: This is the true innovation in Tiramisu"

不妨一试。

*谢谢yijun和joel!