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標題: Tiramisu 提拉米蘇 [打印本頁]

作者: Purpleheart 時間: 2009-5-19 11:56 標題: Tiramisu 提拉米蘇

想請教有冇LYK識整Tiramisu 架? 我曾經o係網上找到好多整 Tiramisu 既recipe, 雖然材料大致相同但煮法卻各有不同~
我試過幾次, 但次次都唔係出面食 o個o的 cheesecake 型的....我整出黎係杰杰地好似鍊奶, 係咪代表我衰左??

但味道就一樣囉~~

如果你地有任何心得不妨分享一下~ 謝謝!!

作者: 布小熊 時間: 2009-5-19 12:00

Tiramisu is supposed to be served in a bowl, those cheesecake shape ones are not the original ones. btw real Tiramisu isn't easy to make... may be somewhereintime can give us some recipes. (original and simplified)

作者: tsumorichisato 時間: 2009-5-19 12:09

Tiramisu is supposed to be like that texture ah, tiramisu in a cake shape often have gelatin in it so it holds the shape lorr..

作者: sheep 時間: 2009-5-19 12:12

Tiramisu is supposed to be served in a bowl, those cheesecake shape ones are not the original ones. btw real Tiramisu isn't easy to make... may be somewhereintime can give us some recipes. (original ...
布小熊發表於 2009-5-19 13:00

easy but 好多工序好繁好煩
乜都要分開打洗野都有牌洗

作者: sheep 時間: 2009-5-19 12:16

1# Purpleheart

去你屋企開大食會
入場費 home make Tiramisu

作者: somewhereintime 時間: 2009-5-19 12:26

本帖最後由 somewhereintime 於 2009-5-19 12:28 編輯

Tiramisu is supposed to be served in a bowl, those cheesecake shape ones are not the original ones. btw real Tiramisu isn't easy to make... may be somewhereintime can give us some recipes. (original ...
布小熊發表於 2009-5-19 12:00

It is not difficult, the drawback is that the portion size is big, it is difficult to cut the pudding-like dessert into neat portion without using gelatin.
The high-end Italian restaurants would make the dessert at noon and serve it at dinner time, any leftover would be too soupy for next day that is why it is so expensive.
I make mine with an espresso spongecake, then Zabaglione made with eggyolks and Marsala wine; mix the Imported mascarpone with Zabaglione, fold in whipped cream.
Drench the sponge cake with Kahlua , spoon mascarpone cream on cake, repeat the process, sprinkle with grated bittersweet chocolate, refrigerate 3 hours to allow the flavour to mingle, then indulge and spoil yourself and the one you care/hate.
It is supposed to be wicked, seducing, boozy but not cloying

作者: 布小熊 時間: 2009-5-19 12:40

本帖最後由布小熊於 2009-5-19 12:44 編輯

It is not difficult, the drawback is that the portion size is big, it is difficult to cut the pudding-like dessert into neat portion without using gelatin.
The high-end Italian restaurants would make ...
somewhereintime 發表於 2009-5-19 12:26 PM

I think making the zabaglione is the hardest part. Can't over heat it... but need to know when to stop heating it.
btw I like mine with ladyfingers and soak with real espresso.

作者: somewhereintime 時間: 2009-5-19 12:44

7# 布小熊
Zabaglione could be a show-stopper dessert if done in a copper pan
at table side, served with handmade ladyfingers and wild berries

作者: Purpleheart 時間: 2009-5-19 13:30

謝謝你們的分享~

我有以下問題:
1) gelatin 係咩時候落架? Gelatin 係咪要溝熱水黎整架? 咪會影響左個效果囉?
2) 我從來都冇heat 到zabaglione 唔怪得好似爭少少啦
3) 有o的人會加 whip cream, 但係邊種whip cream 呀? 因為我見到save on food 有好多種.~
4) 你地通常o係邊度買材料架? 因為我搵唔到 plain 既 ladyfingers, 好多都係有砂糖o係上面~

Thank you!

作者: somewhereintime 時間: 2009-5-19 13:47

本帖最後由 somewhereintime 於 2009-5-19 13:50 編輯

謝謝你們的分享~

我有以下問題:
1) gelatin 係咩時候落架? Gelatin 係咪要溝熱水黎整架? 咪會影響左個效果囉?
2) 我從來都冇heat 到zabaglione 唔怪得好似爭少少啦
3) 有o的人會加 whip cream, 但係邊種whip cream ...
Purpleheart 發表於 2009-5-19 13:30

Answers are below:
1. If you are using granulated gelatin, sprinkle it over water/milk/wine, allow to swell,
about 10 minutes, place the cup in hot water, heat until liquid become clear
for leaf gelatin, soak in ice water for 5 minutes, squeeze dry, add to any hot liquid
2. I always cook eggs to pasteurize(kill Salmonella), and better taste, and to thicken
Zabaglione properly
3. Whipping cream referred to cream contains minimum 33% dairy-fat, the more the
merrier,
4. Most of the Savoiardi biscuits have sugar on top, while ladyfingers do not, you can
use frozen pound cake, cut into strips

作者: Rainy 時間: 2009-5-19 23:32

有冇人知 richmond 邊間賣既好啊

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