Tuesday, May 12, 2015

提拉米苏蛋糕 Tiramisu Charlotte Cake

今年的母亲节,做了一个提拉米苏蛋糕给我娘。
趁着姐姐还没回新加坡工作,提早跟我娘庆祝。
在去年我已试做过提拉米苏这甜点,但由于懒惰出门去买手指饼干,于是决定自己做。
结果,芝士的部分很好吃,但手指饼却不会软化,影响了口感。
这次,决定用市售的手指饼干。
结果,刚开始吃得时候会觉得芝士的部分稍微偏甜,因为手指饼干上附有砂糖。
可是,总括来说,我对这次的成品还挺满意的。

食谱参考:Happy Home Baking

材料:(1个6寸蛋糕,另加2小杯)
咖啡糖浆
咖啡粉---1 tbsp
砂糖---1/2 tbsp
沸水---125 ml
Kahlua咖啡酒---2 tbsps

做法:
  1. 将咖啡粉和砂糖加入沸水中,混合至完全溶化后,放凉。
  2. 加入咖啡酒,混合均匀备用。

芝士馅
马斯卡彭芝士---250 g(室温)
香草精---1.5 tsps
砂糖---3 tbsps
Kahlua咖啡酒---3 tbsps
动物性鲜奶油---250 ml(打发)

做法:
  1. 把马斯卡彭芝士,香草精,砂糖和咖啡酒用打蛋器混合均匀。
  2. 分次加入已打发的动物性鲜奶油,混合均匀。

装饰
手指饼干---约25条
可可粉---适量


组合
  1. 将手指饼干围着一个6寸脱底模排好。(不要沾咖啡糖浆)
  2. 取一条手指饼干,两面各沾上咖啡糖浆约1秒,排入脱底模。
  3. 重复步骤2至底部排满手指饼干。
  4. 于手指饼干上铺一层芝士馅,抹平,撒上可可粉。
  5. 重复排上沾了咖啡糖浆的手指饼干,芝士馅和撒上可可粉。(我做了3层)
  6. 放入冰箱冷藏约6个小时或隔夜。
  7. 把冷藏好的蛋糕取出,绑上丝带固定即可。
备注:
个人比较喜欢将蛋糕取出后,放置约3分钟再吃,因为口感比较像吃慕丝蛋糕。


Ingredients:(One 6" cake and 2 small cups)

Coffee syrup
Strong coffee powder---1 tbsp
Sugar---1/2 tbsp
Boiling water---125 ml
Kahlua coffee liquor---2 tbsps

Method:
  1. Stir coffee powder and sugar in boiling water til fully dissolved. Set aside to let cool.
  2. Add in Kahlua coffee liquor, stir well and set aside.

Cheese filling
Mascarpone cheese---250 g(Room temperature)
Vanilla essence---1.5 tsps
Sugar---3 tbsps
Kahlua coffee liquor---3 tbsps
Whipping cream---250 ml(Beat til soft peak)

Method:
  1. Mix mascarpone cheese, vanilla essence, sugar and coffee liquor til smooth.
  2. Add in whipping cream in separate additions. Mix well.

Decoration
Lady's fingers---approx. 25 pcs
Cocoa powder---Some

Assembly
  1. Arrange some lady's fingers around a 6" loose-bottom pan.(Do not soak into coffee syrup)
  2. Take a lady's finger, soak in coffee syrup for approx. 1 sec. on both sides and arrange it at the bottom of the pan.
  3. Repeat Step 2 til the bottom of the pan is completely arranged with lady's fingers.
  4. Spread some cheese filling on the lady's fingers and sprinkle some cocoa powder on top.
  5. Repeatedly arrange the lady's fingers, cheese fillings and cocoa powder. (I have made a 3-tier cake)
  6. Refrigerate the cake for approx. 6 hours or overnight.
  7. Remove the cake from the pan and tie it with ribbon to secure the lady's fingers in shape. Ready to serve.
Note:
Personally I am more prefer to remove the cake from fridge, and leave it for approx. 3 mins before serving as it gives a mousse-like texture.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

5 comments:

  1. 提拉米苏,总是给人过节的蛋糕。喜欢它带酒香气。
    谢谢你连系最佳食谱,期待跟多你家的美味甜品分享.

    ReplyDelete
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  3. 好女儿,妳娘肯定吃得笑嘻嘻

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