Tiramisu Cake 我的提拉米苏蛋糕

之前做过了提拉米苏较传统试。正统的提拉米苏是不加吉利丁的。如果要做成杯状或者用容器装，可不加吉利丁，口感较软。这一次因为要做成蛋糕型，所以我用了吉利丁。卖相和味道都满意。下一次会再加油，会多花点心思装饰！这一次买的材料都算齐全了。其实这种蛋糕是需要加酒和咖啡浆来增加香味。所以酒和咖啡是任个人喜欢的口味重或轻来自己调制。终算做出来的作品得到的回应是出乎预料。“你的蛋糕比起外面卖的够味够纯正。”听了都感到安慰。哈哈！信心加倍！

Tiramisu, a traditional Italian dessert. The Lady Fingers are sprinkled with or briefly soaked in a mixture of the coffee, wine, and sugar. They are then embedded in a mixture of mascarpone cheese , eggs, sugar, and whipping cream. Cocoa powder is then sprinkled on top.This time I decided to make my version of Tiramisu cake. I put gelatine into tiramisu, as recommended by some books. It makes the texture like pudding and it will help to stand still. It was quite a successful one I may say. This was absolutely yummy, even though I used Baileys Cream Liquer, and the longer it sits the better it tastes.

我的提拉米苏 My Tiramisu

虽然西洋情人节和中国情人节都过了，我却看中了一款甜点，那就是想要亲手做出这道人见人爱的甜点-提拉米苏。于是就从网上，书刊上寻找我的理想提拉米苏。从中发现到有不同版本，看了眼花缭乱，不知该选哪一种做法。因为是第一次做提拉米苏，我会选用其中一款较传统风味做法来试一试。数量和材料上会有些更改。因为不是每一样材料都容易找到而且多数是上等材料。为了想要体会从甜点里包含着浪漫恋爱滋味。我就下定决心做出我的提拉米苏，我的甜点初恋。哈哈哈！这一次我并没有派用上打蛋器来打发鸡蛋，淡忌廉或马斯卡彭芝士。所以过后会觉得手酸极了。