Tiramisu

提拉米蘇Tiramisu


提拉米蘇（Tiramisù），為一種意大利甜點，亦譯成堤拉米蘇。


圖片參考：http://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Tiramisu-simple.jpg/180px-Tiramisu-simple.jpg





名稱
義大利文中「Tirami sù」意思是「帶我走！」，故譯作提拉米蘇更爲適切。「帶我走」（pick-me-up)之說指涉配方中含咖啡因的濃縮咖啡與可可共振帶來的輕量興奮作用。
這一甜點自1980年代中期走紅，今日，世界各地的各色高檔餐館都可能供應此甜點，而不為意式餐館所專美。它的配方中最具創新意義的是咖啡風味的起士奶蛋液，這一新口味亦為蛋糕、布丁等其它形式的冷熱甜點所吸收。


由來
[來源請求]關於提拉米蘇的由來，有一個溫馨的故事：二戰時期，一個義大利士兵要出征了，可是家裡已經什麼也沒有了，愛他的妻子為了給他準備乾糧，把家裡所有能吃的餅乾、麵包全做進了一個糕點里，那個糕點就叫提拉米蘇。每當這個士兵在戰場上吃到提拉米蘇就會想起他的家，想起家中心愛的人。提拉米蘇，Tiramisu，在義大利文里，有 「 帶我走 」 的含義，帶走的不只是美味，還有愛和幸福。一層浸透了Espresso咖啡與酒（Masala、Rum或Brandy）、質感和海綿蛋糕有點像的手指餅乾，一層混合了Mascar鄄ponecheese（最適合專門用來做Tiramisu的芝士）、蛋、鮮奶油和糖的芝士糊，層層疊上去，上頭再撒一層薄薄的可可粉……這就是提拉米蘇Tiramisu。

傳統配方
馬斯卡彭（Mascarpone cheese）、手指餅乾、蛋黃、蛋白、鮮奶油、濃縮咖啡、高純度無糖可可粉。
其中的鮮奶油、蛋黃、蛋白三件都需要分別充分打鬆。起士則需準備於較大的攪拌容器中，與三件先行打發物充分混合，製成起士奶蛋液。


傳統配方的調整可能
傳統的提拉米蘇是完全不加酒精的。有的人則堅持要加Marsala酒才算正統。也有加白蘭地、咖啡甜酒（Kahlus）或者其它果酒的。除了酒。傳統配方中，重要的馬斯卡彭亦有人以奶油乳酪（cream cheese）取代。沒有的手指餅乾，有用海綿蛋糕代替的。奶油-起士-咖啡-可可-（酒）這一傳統口味之外，亦有以香橙、抹茶等取代咖啡-可可的變奏口味。種種替代產品借位重組之後，是否還算是提拉米蘇則見仁見智。


做法
1.五個蛋黃加入2湯匙糖打濃稠至顏色很淡，隔水加溫打。三個蛋白加入另外兩湯匙糖打到乾性發泡。 鮮奶油也一樣打到濃稠，要注意的是不要過分打破。參見圖1、2、3。
2.500g馬斯卡彭倒到大盆里，先拌入濃稠蛋黃打均勻。再拌入發泡蛋白、和鮮奶油。加入適量Marsala酒或咖啡甜酒一起打到細緻。自行試吃調節果酒用量。參見圖4、5、6。
3.煮濃縮espresso咖啡兩三杯。將數塊手指餅乾浸一下咖啡，快速取出，保持餅乾不要太溼爛也不要太乾燥。
4.擺入模型。先一層起士奶蛋液、再一層咖啡手指餅乾、再一層起士奶蛋液、再一層咖啡手指餅乾、再一層起士奶蛋液。參見圖7、8。
5.保鮮膜封起來冷藏。至少四個小時以上即可。隔夜風味更佳。
6.享用前再均勻撒上無糖可可粉。參見圖9。

因爲提拉米蘇含有極高的脂肪與熱量，食用因個人需求體質而定，此配方的食用人數則因此難定。一個8寸模型可填滿。

圖片參考：http://upload.wikimedia.org/wikipedia/commons/3/3b/Tiramisu1.jpg


禽流感恐慌
由於提拉米蘇製作過程需要用到生蛋，為了因應禽流感，部分商家﹝如台北遠東飯店﹞將生蛋以其他材料代替；部分﹝如統一星巴克﹞則已暫時停賣提拉米蘇。[1]




希望幫到你!!
圖片參考：http://hk.yimg.com/i/icon/16/1.gif

What Is Tiramisu?
Tiramisu is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you.

Also known as "Tuscan Trifle," the dessert was initially created in Siena, in the northwestern Italian province of Tuscany. The occasion was a visit by Grand Duke Cosimo de'Medici III, in whose honor the concoction was dubbed zuppa del duca (the "duke's soup"). The erstwhile duke brought the dessert back with him to Florence. In the 19th Century, zuppa del duca became popular among the English intellectuals and artists who lived there Consequently, it is also known as zuppa Inglese. They took the dessert to England, where its popularity grew. Zuppa del duca eventually made its way to Treviso, just northwest of Venice, in the northeastern province of Veneto. Treviso is best know for its canals, frescoes and . . . Tiramisu.

Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" (the literal translation of "tirami-su") to fortify themselves between their amorous encounters. True? Probably not. But it makes for a colorful history. Its American popularity arose in San Francisco, and today, Tiramisu can be found in restaurants throughout the nation.

A Tiramisu website visitor, who signed her letter "Elena from Treviso," presents a different view: "'Zuppa Inglese' is nothing like Tiramis?and that should prove my second point. Tiramis?is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramis?was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramis?used to be eaten by the ladies who 'worked' in the brothel above the restaurant called 'Le Beccherie,' where Tiramis?is said to have been created."

Also, you might want to read The History of Tiramisu, by Anna Marie Volpi.

The original recipe called for custard and only recently has Mascarpone cheese been substituted. The basic ingredients are eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquor -- brandy, marsala, rum are some of the spirits used -- a little bit of sugar, and cocoa or shaved chocolate.

Mascarpone is a triple-creme cheese. It's made from the milk of cows that have been fed special grasses filled with herbs and flowers. This special diet creates a unique taste that has been described as "fresh and delicious." Ladyfingers -- known in Italy as "savoiardi" -- are sweet, little, fairly dry, finger-shaped sponge cakes.

But that description just doesn't do it justice. I'll have to describe it for you in more graphic terms. Let's see now . . . for those of you who've never had it before, how would I describe it?

Well, first of all, think of a very light chocolate pudding. Very light. No, you've got to think lighter than that. Think more in the lines of mocha-flavored whipped cream.

Now add in a little bit of body. Not heaviness, but substance -- you know, the kind of fullness that rich foods feel like in your mouth. Except that it doesn't taste rich, and it doesn't stay in your mouth long enough to become cloying. It tastes, well, dreamy.

Then, imagine this very light almost-like-mocha-flavored-whipped-cream concoction on lady finger pastry soaked (no, more like "kissed") with strong espresso coffee. Got that? Light, creamy, smooth lady fingers, the rich aroma of strong coffee?

Okay, now add in just a slight bite on the tongue, and tantalizing hint of the liquor. Suddenly, you get a teeny explosion of chocolate on your tongue that disappears in a flash. Got all that? Good.

Now finally, imagine that you're dressed in gossamer. You have delicate white wings and are sitting on a fluffy cloud. You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth.

that's tiramisu!