澳豬王國 Ozland

Serves 6 (6人份)

Ingredients:

2/3 cup strong espresso (or substitute 1 tablespoon instant coffee dissolved in 2/3 cup of boiling water) 濃縮咖啡或即溶咖啡亦可
½ cup brandy 白蘭地
4 large egg yolks 蛋黃
4 tablespoons granulated sugar 砂糖
2 large egg whites 蛋白
2 cups mascarpone cheese, room temperature 馬斯卡彭起司
30 (about) crisp Italian ladyfinger cookies (such as Savoiardi), or about 15 larger cookies, broken in half 指頭餅乾
Unsweetened cocoa powder, for dusting 無糖可可粉

Method:

In a small bowl, combine the espresso and brandy. Set aside to cool completely. If the espresso mixture is hot the ladyfingers will absorb too much liquid and fall apart easily.  Using a hand-held electric mixer, beat the egg yolks and 2 tablespoons of sugar in a medium metal bowl set over a saucepan of simmering water until the mixture is pale and thick and forms a ribbon when the beaters are lifted, about 4 minutes.

先將濃縮咖啡跟白蘭地混合，放涼，如果咖啡白蘭地太熱，餅乾會吸太多水分而容易鬆散變的軟趴趴的。鐵碗裡放蛋黃加兩湯匙的糖，隔水加熱用攪拌器(不用電動的，手動的攪拌器即可)混合使其乳化，大約4分鐘(我的經驗大概是2分鐘即可)。

Cool for 5 minutes.  Place the mascarpone in a large bowl.  Stir half of the yolk mixture into the mascarpone to lighten, then fold in the remaining yolk mixture.  In another large bowl and using clean beaters, beat the egg whites and the remaining 2 tablespoons of sugar with the electric mixer just until stiff peaks form. Be sure the beaters are clean in order to help the egg whites beat up to their full volume.

放涼約五分鐘。 將馬斯卡彭起司放在一個大碗裡，將一半蛋黃混合物加入起司內，慢慢攪拌，拌勻後在把剩下的加入。另用一個碗將蛋白加兩湯匙糖打發。

Fold the egg whites into the mascarpone mixture and set aside.  Spoon a thin layer of the mascarpone mixture over the bottom of a 2-quart trifle bowl. Using enough cookies to form a layer over the mascarpone mixture in the trifle bowl, submerge the cookies in the cooled espresso-brandy mixture for 5 seconds. 

Place the cookies in a single layer over the custard in the trifle bowl.  Spread more mascarpone mixture over the cookies to form another layer. 

Repeat with the remaining cookies, espresso-brandy mixture, and mascarpone mixture to create layers in the trifle bowl, ending with the mascarpone mixture on top. Sift the cocoa powder over the tiramisu.  Refrigerate until set, about 2 hours.