提拉米蘇Tiramisu [新手不敗]
![提拉米蘇Tiramisu [新手不敗]](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F97481%2F799307080daba09c.jpg&width=800)
描述
意大利最有名，最浪漫的甜點提拉米蘇Tiramisu，在意大利餐廳必點的甜品。這是我意大利朋友的食譜，做法超簡單，在家容易做出高貴甜品，新手不敗！正宗的Tiramisu 是軟身像布甸，不是蛋糕來的喔！
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份量
6
人份
時間
45
分鐘
步驟
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先將蛋白跟蛋黃分開。用打蛋器先打發蛋白，泡沫出現時下50克糖及1/4茶匙鹽，繼續打發至末端堅挺
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再用打蛋器打發蛋黃及糖，打至呈淡黃色及稠身，需時約五至八分鐘。再將馬斯卡朋起司與蛋黃漿拌勻
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然後下蛋白霜，輕手拌勻
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將手指餅乾沾上咖啡
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把手指餅排好成第一層
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鋪一層“起司漿”，平均鋪好
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然後灑上可可粉。再重覆此步驟：手指餅-＞起司漿-＞可可粉 （最頂層是可可粉）放入冰箱冷藏最少五小時即成
小撇步
手指餅是Lady Fingers, 自製食譜可到＞https://icook.tw/recipes/97159
卡斯朋起司 - Mascarpone
建議用新鮮好質量的雞蛋
![提拉米蘇Tiramisu [新手不敗]：Cherrie Chen 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F402958%2F53abad4a671f0d9d.jpg&width=360)
![提拉米蘇Tiramisu [新手不敗]：Irene Chan 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F251211%2F5b6f85a18f0f9d73.jpg&width=360)
![提拉米蘇Tiramisu [新手不敗]：Lily Zheng 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F212882%2F4b07ed621d0da07a.jpg&width=360)
![提拉米蘇Tiramisu [新手不敗]：Wimin 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F204955%2Fbd0d94098b6fe53c.jpg&width=360)
