Tiramisu|传统提拉米苏

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30分钟| mins 0 4 电动搅拌机|Electric whisk

提拉米苏(Tiramisu)是意大利经典又最具代表性的甜点。在意大利文中,Tiramisu意为“拉我起来”“带我走”,既指提拉米苏中含咖啡因的意式浓缩咖啡和可可粉带来的兴奋作用,又指吃了如此美味又华丽的甜点后会幸福得飘飘然! 传统的提拉米苏是一种带咖啡酒味的蛋糕,由手指饼(sponge fingers/lady fingers/savoiardi),意式浓缩咖啡(espresso),马斯卡彭奶酪(mascarpone cheese),鸡蛋,糖,酒精和可可粉(cocoa powder)制作而成。酒精可以选用朗姆酒,白兰地酒,马沙拉酒,杏仁香甜酒或咖啡酒之一。
Tiramisu is one of Italy's most classic and representative desserts. In Italian, tiramisu quite literally means, "a pick me up", which suggests two divergent accounts. The first account refers to the two caffeinated ingredients in the dish, espresso and cocoa; the second account refers the idea that the dish is so wonderful to state a request of "pick me up". Traditional tiramisu is a dessert with a strong coffee flavour enhanced by the alcohol. It is made by combining sponge fingers (also called lady fingers or savoiardi), espresso coffee, mascarpone cheese ,eggs, sugar, alcohol and cocoa powder. A choice of alcohol can be used such as rum, brandy, Marsala wine, Amaretto(an almond flavoured liquor)or Kalua (a coffee based liquor).
30分钟| mins 0
4 电动搅拌机|Electric whisk
食谱营养信息
Tiramisu|传统提拉米苏
能量 533kcal / 2228kj
其中脂肪提供的能量 333kcal / 1392kj
每份量187g % NRV Per 100g*
总脂肪 37g 33%
饱和脂肪 22g 59%
胆固醇 258mg 46%
总碳水化合物 39g 7%
糖26g
膳食纤维2g 4%
蛋白质 10g 9%
维生素 A 7%
4%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Tiramisu|传统提拉米苏
能量 533kcal / 2228kj
其中脂肪提供的能量 333kcal / 1392kj
每份量187g % NRV Per 100g*
总脂肪 37g 33%
饱和脂肪 22g 59%
胆固醇 258mg 46%
总碳水化合物 39g 7%
糖26g
膳食纤维2g 4%
蛋白质 10g 9%
维生素 A 7%
4%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
Tiramisu|传统提拉米苏
能量 533kcal / 2228kj
其中脂肪提供的能量 333kcal / 1392kj
每份量187g % NRV Per 100g*
总脂肪 37g 33%
饱和脂肪 22g 59%
胆固醇 258mg 46%
总碳水化合物 39g 7%
糖26g
膳食纤维2g 4%
蛋白质 10g 9%
维生素 A 7%
4%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Tiramisu|传统提拉米苏
能量 533kcal / 2228kj
其中脂肪提供的能量 333kcal / 1392kj
每份量187g % NRV Per 100g*
总脂肪 37g 33%
饱和脂肪 22g 59%
胆固醇 258mg 46%
总碳水化合物 39g 7%
糖26g
膳食纤维2g 4%
蛋白质 10g 9%
维生素 A 7%
4%
4%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 分离蛋黄和蛋白|Separate egg yolks and egg whites
    准备两只无水无油的中碗,将鸡蛋在碗沿磕开,用两边蛋壳交替滤出蛋白,留取蛋黄。用这样的方法分别将3个蛋黄和2个蛋白分离。
    Take an egg and over a clean bowl crack the egg and split in two. Pour the egg from one side of the shell to the other, letting the egg white fall into the bowl below. Put the separated yolk into a separate bowl.
    分离蛋黄和蛋白|Separate egg yolks and egg whites
    准备两只无水无油的中碗,将鸡蛋在碗沿磕开,用两边蛋壳交替滤出蛋白,留取蛋黄。用这样的方法分别将3个蛋黄和2个蛋白分离。
    Take an egg and over a clean bowl crack the egg and split in two. Pour the egg from one side of the shell to the other, letting the egg white fall into the bowl below. Put the separated yolk into a separate bowl.
  • 制作奶酪蛋黄糊| Make cheese egg mixture
    蛋黄中加入糖,用电动搅拌机(高速)搅拌3分钟左右,直至蛋黄变浅变白,质地顺滑粘稠(蛋黄的体积膨胀至原来的3倍)。在另外一只大碗中,加入马斯卡彭奶酪,用木勺子打松打软奶酪后,分三次加入蛋黄糊。每次加入后搅拌至与奶酪完全混合后再继续加入蛋黄糊。 洗净擦干电动搅拌机,保证搅拌机清洁干爽。用电动搅拌机将蛋白打至硬性发泡。 将蛋白泡伴入奶酪蛋黄糊中。
    First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse (volume of the mixture should triple). In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. ,
    制作奶酪蛋黄糊| Make cheese egg mixture
    蛋黄中加入糖,用电动搅拌机(高速)搅拌3分钟左右,直至蛋黄变浅变白,质地顺滑粘稠(蛋黄的体积膨胀至原来的3倍)。在另外一只大碗中,加入马斯卡彭奶酪,用木勺子打松打软奶酪后,分三次加入蛋黄糊。每次加入后搅拌至与奶酪完全混合后再继续加入蛋黄糊。 洗净擦干电动搅拌机,保证搅拌机清洁干爽。用电动搅拌机将蛋白打至硬性发泡。 将蛋白泡伴入奶酪蛋黄糊中。
    First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse (volume of the mixture should triple). In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. ,
  • 加入香草籽/香草精|Add vanilla seeds/vanilla extract
    香草荚切开,取出香草籽后,将香草籽伴进奶酪蛋黄糊中,搅拌均匀。
    Add the seeds from the vanilla pod/vanilla extract and mix well.
    加入香草籽/香草精|Add vanilla seeds/vanilla extract
    香草荚切开,取出香草籽后,将香草籽伴进奶酪蛋黄糊中,搅拌均匀。
    Add the seeds from the vanilla pod/vanilla extract and mix well.
  • 浸泡手指饼到咖啡酒精混合液 |Dip the sponge fingers into the coffee and rum
    准备一只长盘,将冷却的浓缩咖啡和朗姆酒混合倒进盘中。将手指饼浸泡在咖啡混合液中,让两面都充分吸收液体。
    Next, pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly.
    浸泡手指饼到咖啡酒精混合液 |Dip the sponge fingers into the coffee and rum
    准备一只长盘,将冷却的浓缩咖啡和朗姆酒混合倒进盘中。将手指饼浸泡在咖啡混合液中,让两面都充分吸收液体。
    Next, pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly.
  • 组装|Assemble
    在模具底部平铺一层浸泡过的手指饼,在手指饼上铺一层奶酪糊,再铺一层手指饼,最后再铺上一层奶酪糊。
    Now simply layer the desserts by putting the soaked sponge into the bottom of the serving bowl, followed by a layer of the mascarpone mixture. Repeat the whole process, putting a layer of the soaked sponge, followed by the mascarpone mixture.
    组装|Assemble
    在模具底部平铺一层浸泡过的手指饼,在手指饼上铺一层奶酪糊,再铺一层手指饼,最后再铺上一层奶酪糊。
    Now simply layer the desserts by putting the soaked sponge into the bottom of the serving bowl, followed by a layer of the mascarpone mixture. Repeat the whole process, putting a layer of the soaked sponge, followed by the mascarpone mixture.
  • 冷藏3小时(或隔夜)|Refrigerate for 3 hours (overnight)
    盖上保鲜纸,放进冰箱冷藏3小时(或隔夜)。
    Cover the glasses with clingfilm then chill in the refrigerate for 3 hours (overnight) and serve straight from the fridge.
    冷藏3小时(或隔夜)|Refrigerate for 3 hours (overnight)
    盖上保鲜纸,放进冰箱冷藏3小时(或隔夜)。
    Cover the glasses with clingfilm then chill in the refrigerate for 3 hours (overnight) and serve straight from the fridge.
  • 撒上可可粉|Dusting of cocoa powder
    享用前撒上一层可可粉。
    Just before serving cover with a dusting of cocoa powder.
    撒上可可粉|Dusting of cocoa powder
    享用前撒上一层可可粉。
    Just before serving cover with a dusting of cocoa powder.
  • Enjoy!
    Enjoy!

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

手指饼|Finger biscuits,鸡蛋|Egg, 马斯卡彭奶酪|Mascarpone cheese,意式浓缩咖啡|Espresso,可可粉|Cocoa powder,朗姆酒|Rum,细糖|Caster sugar,香草精|Vanill extractOle超市
鸡蛋|Egg, 马斯卡彭奶酪|Mascarpone cheese,意式浓缩咖啡|Espresso,细糖|Caster sugar永旺超市/Ole超市

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