提拉米苏蛋糕 ~ 7寸 (Tiramisu Cake ~ 7")

上一张贴，安迪出的提问，你猜对了吗？

对了，猜对了，就是提拉米苏蛋糕。

以往安迪也做过提拉米苏蛋糕，

不同于今天的是，以往的蛋糕体是由手指饼干堆成的。

而今天，顺顾客要求，

刻意考个充满咖啡，巧克力香气的莫卡戚风蛋糕体。

喜欢咖啡的你，

喜欢巧克力的你，

喜欢马斯卡彭乳酪的你，

应该会满意这蛋糕吧？

香醇的马斯卡彭乳酪内馅，

浓郁的莫卡蛋糕体，

隐隐约约的咖啡酒（Khalua)香气，

这是一款叫人回味无穷的蛋糕。。。

是不是很诱惑？

提拉米苏蛋糕

7寸圆形莫卡口味戚风蛋糕 1个切成3片
做法 ：这里

提拉米苏马斯卡佛乳酪内馅
食谱参考 ：花娘子

材料：
蛋黄 50 克
细砂糖 38克
鲜奶 45克
吉利丁片 6克
马斯卡彭乳酪150克
动物性鲜奶油 150克
细砂糖 1汤匙

涂抹蛋糕体的咖啡酒液
Khalua（咖啡酒）100克

蛋糕表层装饰
无糖巧克力粉 或者 防潮湿巧克力粉（适量即可）

做法：
1）吉利丁片预先用冰水浸软，膨胀。备用。

2）蛋黄、细砂糖+鲜奶一起搅拌均匀后，隔水煮热。不停的搅拌至微起泡沫状即可离火。

3）待鲜奶糊稍微凉后，加入扭干的吉利丁片搅拌均匀。

4）然后加入马卡彭乳酪搅拌均匀至顺滑为止。

5）动物性鲜奶油+细砂糖一起打发顺滑。（也不可过发，大约7-8分发就好）

6）把打发鲜奶油加入马卡彭乳酪糊里一起搅拌均匀至顺滑。

7）将一片莫卡蛋糕放在蛋糕盘上，用慕丝模把它套紧。然后涂上一层的咖啡酒(Khalua)。

8）舀入适量的马卡彭乳酪糊(做法6）。然后再叠上第二片蛋糕体。再涂上咖啡酒和铺上马斯卡彭乳酪糊。重复直到用完面糊。最上层是马斯卡彭乳酪面糊。

9）将蛋糕放入冰箱里冷藏最少约4 - 5个小时或隔夜。

10）蛋糕取出脱模后，表层筛上一层巧克力粉即可。

吉利丁片预先用冰水浸软，膨胀。备用。

Soak the gelatin leaves in cold water until soft and expanded. Set aside for later use.

蛋黄、细砂糖+鲜奶一起搅拌均匀后，隔水煮热。不停的搅拌至微起泡沫状即可离火。待鲜奶糊稍微凉后，加入扭干的吉利丁片搅拌均匀。然后加入马卡彭乳酪搅拌均匀至顺滑为止。

动物性鲜奶油+细砂糖一起打发顺滑。把打发鲜奶油加入马卡彭乳酪糊里一起搅拌均匀至顺滑。

 Mix the egg yolk, caster sugar and milk evenly before heating the mixture in a double boiler. Keep stirring until bubbles form before removing from heat.  Allow the mixture to cool down slightly before adding in the softened gelatin leaves and mixing until even.   Add in the mascarphone cheese and stir until smooth.
Beat the whipping cream and caster sugar until smooth.  Fold the beat whipping cream into mascarphone mixture,  to form a smooth cheese mixture

将一片莫卡蛋糕放在蛋糕盘上，用慕丝模把它套紧。然后涂上一层的咖啡酒(Khalua)。舀入适量的马卡彭乳酪糊(做法6）。
 Place a layer of mocha cake in a cake tin with removable base, making sure that it fits snugly inside. Gently brush a generous amount of kahlua onto the cake. Scoop a suitable amount of cheese mixture from (6) onto the layer of cake and spread evenly.


Tiramisu Cake
 7-inches round mocha chiffon cake, cut into 3 slices
Method ：refer here

Tiramisu Mascarphone Cheese Filling
Recipe adapted from ：花娘子

Ingredients ：
Egg yolk 50g
Caster sugar 38g
Milk 45g
Gelatin leaf 6g
Mascarphone cheese 150g
Whipping cream 150g (Beat in advance)
Caster sugar 1 tbsp

Coffee liquor for brushing:
Khalua 100g

Topping decoration :
Some cocoa powder or anti-moist cocoa powder

Method ：
1. Soak the gelatin leaves in cold water until soft and expanded. Set aside for later use.

2. Mix the egg yolk, caster sugar and milk evenly before heating the mixture in a double boiler. Keep stirring until bubbles form before removing from heat.

3. Allow the mixture in (2) to cool down slightly before adding in the softened gelatin leaves and mixing until even.

4. Add in the mascarphone cheese and stir until smooth.

5. Beat the whipping cream and caster sugar until smooth. Don't over beat.

6. Add (5) to (4) and mix until a smooth cheese mixture is formed.

7. Place a layer of mocha cake in a 7"cake tin with removable base, making sure that it fits snugly inside. Gently brush a generous amount of kahlua onto the cake.

8. Scoop a suitable amount of cheese mixture from (6) onto the layer of cake and spread evenly. Place a second layer of cake on the cheese mixture layer, then brush with kahlua and top with a layer of cheese mixture again. Repeat steps until all the 3 layers of cake are used, with the topmost layer being the cheese mixture layer.

9. Refrigerate the cake for at least 4-5 hours, or overnight.

10. Remove the cake from the cake tin and sieve on a layer of cocoa powder on top before serving.

@@@@@ Enjoy ! @@@@@