One of the most famous Italian dessert, let's talk about the story first.
二戰時期，有個義大利士兵即將上戰場，他的妻子將家中的糕點、蛋黃製品、餅乾、哩哩摳摳的東西混合起來，要給丈夫當乾糧吃，並稱呼它為Tiramisu，即為"帶我走"。
Around the WWII, when an Italian solider was going to leave home for battlefield, his wife utilized several stuffs including cakes, yolks, cookies for her husband, and named it as Tiramisu, which means 'Pick me up' in English.
tiramisu這個義大利字拆開來用英文看的話就是
If we split up Tiramisu, that will be
tira ~> pick
mi ~> me
su ~> up
"Pick me up!" 帶我走，帶上我吧！
是說...要做乾糧結果做成蛋糕? 這位太太妳只是想用這甜點留住妳阿娜搭吧XD
Dessert for the battle? That sounds weird! Are you kidding, madam?
食材
Material
馬斯卡蹦起司 500g
Mascarpone Cheese 500g
Lady's finger
手指餅乾
手指餅乾
5 Eggs
生鮮雞蛋五顆
Americano or Espresso (Double espresso would be better)
生鮮雞蛋五顆
Americano or Espresso (Double espresso would be better)
黑咖啡（espresso更好）
Kahlua (Liqueur)
Kahlua (Liqueur)
Kahlua （卡魯哇）咖啡酒
改成藍姆酒（Rum）、或白蘭地都可，或是馬沙拉（Masala）酒更好
You can also add some Rum or Brandy, Boubon, or Masala
You can also add some Rum or Brandy, Boubon, or Masala
寡糖
Syrup
Syrup
通常是用細砂糖，我改用寡糖，健康低熱量
檸檬
Fresh lime or lemon (I use lime here) - it is optional
Fresh lime or lemon (I use lime here) - it is optional
拿來去腥、增加香氣用的，也可略
防潮可可粉（會是高脂的喔，別故意去找低脂的）
Unsweetened cocoa powder
Unsweetened cocoa powder
器材
Tools
夠大的盆 （攪拌盆1)
Bowl 1
可煮水的鍋子 (攪拌盆2)
Bowl 2
Tools
夠大的盆 （攪拌盆1)
Bowl 1
可煮水的鍋子 (攪拌盆2)
Bowl 2
打蛋器
Mixer
Mixer
篩子
Sieve
Sieve
可以拿來攪拌的東西 （我是用木煎匙，飯匙也行）
Any tool for whipping
Any tool for whipping
作法
Method
主要分兩大部分：mascarpone慕絲體跟手指餅乾夾層Tiramisu can be roughly split into 1) mascarpone mousse, 2) Lady's finger plus liqueur
簡單的說，就是把mascarpone處理一下，然後用沾了咖啡酒的手指餅乾當夾層
In short, one layer mascarpone mousse, layer lady's finger (w/ liqueur), and so on.
調配咖啡糖漿
Sauce for lady's finger
將放涼的咖啡、咖啡酒、適量的糖混合成可以接受的甜度和香氣
Mix coffee, liqueur, sugar/syrup
酒的比例見仁見智，這個版本大概是
As regarding to the ratio, you can either, as in this post,
咖啡：咖啡酒：藍姆酒 = 6:1:0.5
coffee:liqueur:rum = 6:1:0.5
In short, one layer mascarpone mousse, layer lady's finger (w/ liqueur), and so on.
調配咖啡糖漿
Sauce for lady's finger
將放涼的咖啡、咖啡酒、適量的糖混合成可以接受的甜度和香氣
Mix coffee, liqueur, sugar/syrup
酒的比例見仁見智，這個版本大概是
As regarding to the ratio, you can either, as in this post,
咖啡：咖啡酒：藍姆酒 = 6:1:0.5
coffee:liqueur:rum = 6:1:0.5
這是酒很少的比例，吃不出酒味
想要有酒味的話就把咖啡和酒的比例拉到2:1
or
coffee:liqueur:rum = 2:1:0.5
記得這是"糖漿"喔！可以加點糖調到有點甜
想要有酒味的話就把咖啡和酒的比例拉到2:1
or
coffee:liqueur:rum = 2:1:0.5
記得這是"糖漿"喔！可以加點糖調到有點甜
It is okay if it tasted so sweet, we will not add all of them
製作mascarpone起司體
Making mascarpone mousse
製作mascarpone起司體
Making mascarpone mousse
先把mascarpone放拿出冰箱回溫，太冰會很難處理
Make sure your mascarpone is not too icy
雞蛋外殼洗過擦乾後分蛋，蛋黃蛋白分開處理，蛋白別碰到水
將蛋黃放進大的那個攪拌盆，蛋白放另個碗先放回冰箱保冷保鮮
Split the egg, we are going to work on the yolks first.
Keep away water from the egg while!
蛋黃部分
Make sure your mascarpone is not too icy
雞蛋外殼洗過擦乾後分蛋，蛋黃蛋白分開處理，蛋白別碰到水
將蛋黃放進大的那個攪拌盆，蛋白放另個碗先放回冰箱保冷保鮮
Split the egg, we are going to work on the yolks first.
Keep away water from the egg while!
蛋黃部分
蛋黃盆加點糖（調味＋幫助凝固)
Put the 5 yolks and syrup into the whipping bowl (Bowl 1)
煮水煮滾，將盆子拿到鍋子上方用蒸汽加溫打到濃稠變色，
Use your Bowl 2 to boil some water to produce steam, and
keeping whipping your yolks on the top of the steam
Put the 5 yolks and syrup into the whipping bowl (Bowl 1)
煮水煮滾，將盆子拿到鍋子上方用蒸汽加溫打到濃稠變色，
Use your Bowl 2 to boil some water to produce steam, and
keeping whipping your yolks on the top of the steam
這個步驟可以幫助蛋黃加熱殺菌，打發後的蛋黃醬似乎叫沙巴傭？
Why steam? Sterilization for the raw yolks!
Why steam? Sterilization for the raw yolks!
記得不要加熱過頭把蛋黃弄熟了喔！
Please do not make the yolks over-heated!
Please do not make the yolks over-heated!
可以的話，把這鍋放進冰箱保冷吧！
Keep whipping until the color turns into skin color, just call it 'sabayon' here
(FYI. Technically, sabayon should contain wine/liqueur, yolk, and sugar)
Keep whipping until the color turns into skin color, just call it 'sabayon' here
(FYI. Technically, sabayon should contain wine/liqueur, yolk, and sugar)
另外，湯鍋的水倒走，鍋子放涼，等等要當第二個攪拌盆用
也不用這麼克難啦，我是沒有其它可以攪拌的盆子可以用了T.T
Mix the mascarpone gradually with the 'sabayon'
混和mascarpone
將mascarpone分批（一次全下會很難拌喔）加入蛋黃醬中用拌匙拌勻Mix the mascarpone gradually with the 'sabayon'
注意！是用"拌"的，不要瘋狂打圈喔
MIX, NOT WHIP!
MIX, NOT WHIP!
蛋白部分
Egg While (optional)
全部就數這最麻煩了，要跳過不用其實應該也行
Egg While (optional)
全部就數這最麻煩了，要跳過不用其實應該也行
Add whipped egg while could bring airiness into the mousse, it is up to you
剛剛煮水的鍋子擦乾後放入蛋白，並加糖，
Put the egg while and sugar into Bowl 2 (remember? we already use Bowl 1 for sabayon)
剛剛煮水的鍋子擦乾後放入蛋白，並加糖，
Put the egg while and sugar into Bowl 2 (remember? we already use Bowl 1 for sabayon)
打蛋器洗淨擦乾後開始使勁的打到發
也沒什麼技巧，就是用力打用力打，用力的打蛋白就對了
Keep whipping! GO!
據說有沾到水或蛋黃就一定打不發？
To sure there is no extra water or yolk in bowl
一開始長這樣
At the beginning
Keep whipping! GO!
據說有沾到水或蛋黃就一定打不發？
To sure there is no extra water or yolk in bowl
一開始長這樣
At the beginning
中間過程會開始產生泡泡
Add lots of air and produce bubbles
Add lots of air and produce bubbles
一直打到最發的"乾性發泡"，也就是整鍋倒扣都不會掉下來
In the end, it will be 'hard peak'. You can even put the bowl upside down!
打發後的蛋白似乎叫義大利蛋白霜？
將打發的蛋白分批拌入剛剛的起司混和物中，加入少許檸檬汁幫助生蛋白去腥，
Mix the whipped egg white into the 'mascarbone + sabayon'
Add some fresh lime juice
不要還沒打發就加下去喔，不然據說會打不發
剛剛的糖漿也可以混一點進來拌勻
You can also add some source (liqueur + coffee + syrup)
到這裡就大致完成了!
最後就是拿出容器和手指餅乾，開始組裝
Take out you cup and lady's finger!
將手指餅乾快速沾上咖啡糖漿，吸的越多就越香，也越甜，
值得注意的是，手指餅乾吸水性超強，一下子就會吸得爛爛的，
最後成品會跟外面賣的一下水水的，所以沾個半秒至一秒就差不多了。
Get the lady's finger wet quickly
然後就是一層起司一層手指餅乾重複疊上去（有糖那面向下），
夾層也可以先灑點可可粉，鋪滿鋪平以後就直接放冰箱冷藏至少六小時，
這可以讓咖啡液手指餅乾和起司體的問到融合。
One layer of mousse, one layer of soaked lady's finger, you can also sprinkle some cocoa powder between the layers. Put the cup/container in the refrigerator for six hours at least until set.
Take out you cup and lady's finger!
將手指餅乾快速沾上咖啡糖漿，吸的越多就越香，也越甜，
值得注意的是，手指餅乾吸水性超強，一下子就會吸得爛爛的，
最後成品會跟外面賣的一下水水的，所以沾個半秒至一秒就差不多了。
Get the lady's finger wet quickly
然後就是一層起司一層手指餅乾重複疊上去（有糖那面向下），
夾層也可以先灑點可可粉，鋪滿鋪平以後就直接放冰箱冷藏至少六小時，
這可以讓咖啡液手指餅乾和起司體的問到融合。
One layer of mousse, one layer of soaked lady's finger, you can also sprinkle some cocoa powder between the layers. Put the cup/container in the refrigerator for six hours at least until set.
建議要吃的時候再用篩子撒可可粉在表層，這樣口感似乎比較好。
I would recommend that do not cover the cocoa powder (with a sieve) on the surface until you are ready to eat.
I would recommend that do not cover the cocoa powder (with a sieve) on the surface until you are ready to eat.
忘了先鋪平，撒完粉以後才想硬抹平，下場就是表面粉濕濕的很醜...
這其實是第三版，我怎麼覺得第一版比較好看，可惜忘了拍照
Once you cover the surface with the powder, DO NOT touch them, otherwise you'll get a wet surface ;(
Once you cover the surface with the powder, DO NOT touch them, otherwise you'll get a wet surface ;(
補充
蛋黃量越多越可以幫助凝固
More yolk, more condense the mousse will be.
蛋白霜可使起司體更柔順
Egg white are there are airiness.
手指餅乾本身就有甜，所以糖漿可以不用調太甜
The lady's finger themselves are sweet.
蛋黃量越多越可以幫助凝固
More yolk, more condense the mousse will be.
蛋白霜可使起司體更柔順
Egg white are there are airiness.
手指餅乾本身就有甜，所以糖漿可以不用調太甜
The lady's finger themselves are sweet.
蛋白沒經過加熱殺菌，所以一定要越新鮮越好
Use fresh eggs, please.
入味以後可以改放冷凍，要吃之前回一下溫就會像在吃冰淇淋，更有口感。
Use fresh eggs, please.
入味以後可以改放冷凍，要吃之前回一下溫就會像在吃冰淇淋，更有口感。
You can also freeze it as a tiramisu ice cream!
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