Tiramisu trifle[材料]
Mascarpone cheese瑪斯卡波芝士 125g
Cream cheese奶油芝士 100g
Cream鮮奶油 62g(四份之一杯)
Eggs雞蛋 2 nos, separated
Caster sugar糖 40g
Gelatine powder吉利丁粉 1/2Tbsp
Water水 6tsp
Nescafe gold咖啡粉 312ml(一又四份之一杯)
Caster sugar糖 40g
Rum蘭姆酒 1Tbsp
Savoiardi手指餅 200g
Cocoa powder可可粉 16g(八份之一杯)
[做法]
[cheese mixture芝士糊]
Using electric beaters, beat the mascarpone cheese and cream cheese until smooth.
Add cream and egg yolks.
將瑪斯卡波芝士和奶油芝士打至順滑。再加入鮮奶油和蛋黃拌勻。
Sprinkle gelatine over water in bowl. Stand bowl in boiling water until dissolved.
吉利丁和水混合後隔水煮化備用。
Using electric beaters, beat egg whites in small bowl until soft peaks form.
Add sugar gradually, beating constantly after each addition, until mixture is thick and
glossy and sugar is dissolved.
蛋白以中速打發。慢慢加入糖，打至厚身及糖溶化。
Using a metal spoon, fold into cheese mixture.
將蛋白霜用刮刀拌入芝士糊。
Add gelatine to cream cheese mixture, mix well.
吉利丁水拌入芝士糊中，拌勻。
[coffee mixture咖啡汁]
Combine coffee, sugar and rum in jug.
咖啡、糖和蘭姆酒混合。
Quickly dip one-third of the savoiardi into coffee mixture.
Place into base of 4 cups capacity serving bowl.
三份之一的手指餅沾上咖啡汁後舖在模型底部。
Sprinkle with one tablespoon of the sifted cocoa.
撒上一湯匙過篩的可可粉。
Spread one-third of the cheese mixture over cocoa.
倒入三份之一芝士糊在可可粉上。
Repeat layering twice more with dipped biscuits, cocoa and cheese mixture.
重複兩次。
Sprinkle top with cocoa, refrigerate overnight to allow flavours to mix and biscuits to soften.
撒上可可粉，放入冰箱冰過夜即可。
