紫阁

有人强烈要求tiramisu的recipe，我就是用下面的方子，材料全部用完不浪费正好做出上面这么大一份，还有个好处是这个方子的量正好和超市里卖的一盒的分量一模一样，都不用称量了。

tips: 1. 酒最好能买到marsala, 是最接近原味的，没有用rum代替也可以。

2. 因为传统的tiramisu是不需要烤的，所以接受不了生鸡蛋的可以在蛋黄打发后在一个隔水的锅中加热，但一定要很小很小的火，不要把蛋黄做熟了，到蛋黄越来越稠的时候就可以了。

3. 我skip了第3步，因为我觉得不需要蛋白。

4. sponge finger其实是种饼干，但是最后做好后吃起来是像蛋糕的口感，因为沾过咖啡酒的原因，沾咖啡酒的时候尽量沾久点，看我的就可以看出来，底部的沾的比较久，颜色很深，上面的很多都没沾到多少，底部的比较入味比较好吃。因为这道甜点比较腻所以沾多点咖啡酒吃起来也比较解腻。

• 2 cups strong black coffee
• 1/2 cup marsala (see note)
• 3 eggs, separated
• 1/3 cup caster sugar
• 250g mascarpone
• 300ml thickened cream, lightly whipped
• 1 large packet of sponge fingers (savoiardi) （在cole, safeway卖饼干的地方都可以找到）
• cocoa, for dusting

Method

1. Pour coffee and marsala into a shallow dish. Set aside.
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
5. Variation: Marsala can be replaced with orange juice if preferred.

Notes & tips

• Note: Marsala is fortified wine.