TIRAMISU TIRAMISU
提拉米苏
萨瓦多海绵饼干
糖粉30克
蛋糕粉35克
马铃薯淀粉35克
蛋白80克
白砂糖30克
蛋黄90克
马斯卡彭奶油
巴氏杀菌蛋黄150克
白砂糖100克
干玛萨拉酒60克
马斯卡彭奶酪500克
咖啡糖浆
新鲜意式浓缩咖啡100克
白砂糖20克
可可利口酒15克
杏仁力娇酒20克
马斯卡彭冰激凌
白砂糖150克
葡萄糖220克
牛奶960克
干玛萨拉酒70克
转化糖浆40克
蛋黄110克
马斯卡彭奶酪360克
可可粉适量
For the savoiardi biscuits
30g icing sugar
35g cake flour
35g potato starch
80g egg whites
30g sugar
90g egg yolks
For the mascarpone cream
150g pasteurised egg yolks
100g sugar
60g dry Marsala wine
500g mascarpone
For the coffee syrup
100g fresh espresso coffee
20g sugar
15g Kahlua
20g Disaronno
For the mascarpone gelato
150g sugar
220g dextrose
960g milk
70g dry Marsala wine
40g Trimoline
110g egg yolks
360g mascarpone
Cocoa powder, to taste
萨瓦多海绵饼干
在碗里把糖粉、蛋糕粉和马铃薯淀粉混合在一起。
将蛋白和白砂糖打发至稳固，然后拌入蛋黄，混合均匀后，分两次加入面粉混合物，搅拌均匀。
将混合物放入裱花袋中，在烤盘中挤出长条饼干形状。在饼干表面撒上糖粉，烤箱预热至160℃，烘烤饼干约10分钟，直到饼干变成浅金色。
待饼干冷却，保存在密封容器中，在室温下放置。
Prepare the savoiardi biscuits
In a bowl, mix the icing sugar, cake flour, and potato starch together.
In the bowl of a stand mixer, whip the egg whites with the sugar to form stiff peaks then fold in the egg yolks. Fold the dry mixture into the egg mixture in two batches.
Transfer the mixture to a piping bag and pipe some long strips. Dust the strips with icing sugar before baking them at 160℃ in a static oven until they are lightly golden, around 10 minutes.
Cool the sponge biscuits and reserve in an airtight container at room temperature until you are ready to use them.
马斯卡彭奶油
用搅拌机把蛋黄和白砂糖打发至浓稠，加入干玛萨拉酒，继续搅拌。再加入马斯卡彭奶酪，继续搅拌，直到整个混合物混合均匀。把奶油放在冰箱里冷藏。
Prepare the mascarpone cream
In the bowl of a stand mixer, whip the egg yolks with the sugar to a ribbon stage. Add the dry Marsala wine and continue mixing. Once combined, add the mascarpone in small batches and whip for few minutes until the whole mixture is firm. Reserve the cream in the fridge until ready to use.
组装
在蛋糕模具底部铺上一层萨瓦多海绵饼干，刷上混合好的咖啡糖浆，然后涂上适量马斯卡彭奶油。再放一层饼干，刷上咖啡糖浆，再抹上马斯卡彭奶油。把提拉米苏放在冰箱里冷藏，直到准备装盘。
Assembly
Place a layer of savoiardi biscuits in the bottom of a cake tin, using a brush to wet them with coffee syrup. Spread some mascarpone cream over. Repeat and finish with a layer of mascarpone cream. Keep the tiramisu in the fridge until ready to serve.
马斯卡彭冰激凌
在大碗里混合白砂糖和葡萄糖。
锅中倒入牛奶、干玛萨拉酒和转化糖浆，开始加热。当混合物温度在40℃时，加入蛋黄继续搅拌，之后慢慢倒入白砂糖和葡萄糖的混合物，继续搅拌。用温度计测量温度，一旦混合物达到82℃即可停止加热，并在容器中保存至少一个晚上。
第二天加入马斯卡彭奶酪，然后在搅拌机中搅拌冰激凌，之后放在冰箱里备用。
Prepare the mascarpone gelato
In a large bowl, combine the sugar and dextrose and mix well.
Pour the milk, dry Marsala wine and Trimoline into a pot and start to heat it. When the mixture starts to get warm at around 40℃, add the egg yolks and keep mixing. Then, start to slowly add the dry ingredients. Continue mixing and check the temperature with a digital thermometer. Once the mixture reaches 82℃, take it off the heat and reserve it in a container for at least one night.
The next day, add the mascarpone before proceeding to churn the gelato. Transfer to the freezer and keep until ready to use.
摆盘
用一只大勺子舀一大块提拉米苏在盘子里，旁边放一层马斯卡彭冰激凌，最后撒上可可粉。
Plating
Using a large spoon, scoop a big portion of tiramisu onto each plate. Place a quenelle of the mascarpone gelato next to it and dust everything with cocoa powder.
