The path of self discovery

好啦 我知道大家都在等遊記，但是我連半篇都還沒寫完，最近已經不時聽到你的blog還停留在波羅麵包的網誌，那只好分享之前做的tiramisu來更新一下網誌狀態!

我跟大家一樣，剛開始聽到tiramisu，覺得是個很難做的甜點，需要高深的技術，但自從於border購入便宜的義大利食譜(超厚)，看了下面的作法又實際做了兩次後，才發覺這真是一道簡單的食譜阿! 已經把食譜分享給一位愛煮飯的朋友跟兩位同事，同事們已經試做過，結論都是一點也不難，歡迎大家嘗試做看看喔。

如果家裡有hand mixer 那大概1個小時可以做出一大盤甜點(夠10個人吃...) 如果只是想自家小倆口甜蜜過活，那下面份量可以都減半就好。

Ingredient(所有的材料都能一趟在coles購入---簡單又輕鬆，連handmixer都有 14.99大洋):
5 eggs, separated
150g granulated suger
500g mascarpone cheese
dash of salt
about 30 ladyfingers (preferably savoiardi) (應該不只30根，我第二次作用了48根，多準備比少準備好喔，而且沒有ladyfingers做中間的sponge部分 整個tiramisu就沒那麼好吃了, so this is essential)

250 ml strong cool coffee (咖啡我用了很大量 所以..最好多準備點)
20g semi-sweet (dark) chocolate, grated  (可用可不用，我第二次做沒有用，但還是很好吃+減少罪惡感)
1 tablespoon unsweetened cocoa (cocoa powder) (我省了巧克力，所以cocoa powder我用sweeten hot chocolate powder替代)

serves 6, preparation: 20 mins, chilling: at least 3 hours(我是冰了大概5個小時，記得盤子要準備大一點喔), level of difficulty: simple

Whisk the egg york and suger until pale and creamy.
carefully fold in the mascarpone.
beat the egg whites with salt until very stiff and fold them into the mixture
spread a thin layer over the bottom of a large oval serving dish
soak the ladyfingers briefly in the coffee and place a layer over the mixture on the bottom of the dish

這可能要摸索一下，因為ladyfingers泡太久的話, tiramisu會有點soggy 不好吃，但如果泡太少，他又會脆脆的及味道不夠，我是都上下上下這樣快速翻轉2次然後就起來，可是我用的咖啡量感覺多很多，所以不知道是不是泡太久，吃的時候只有一小部份稍為soggy其他都很好吃  - soggy的部份就是會出水...那部分建議就直接挖進垃圾桶了~

cover with another layer of the mixture and sprinkle with a little chocolate
continue in this way until all ingredient are in the dish
finish with a layer of cream(這我沒加，也不需要加---看你自己啦，只要把mixture通通放完，上面灑巧克力/可可粉就ok了) cand chocolate and sprinkle with unsweetened cocoa.

照片技術不好，表現不出好吃的樣子，但當天serve給9個人，大家可是猛點頭說好吃的稱讚著! 加上兩位同事的支持，這證明這甜點真是簡單又好吃~ 大家有機會的話，不要怕啦，來試看看喔!

Variation(不同的mixture作法): there are many variations. Trying using Zabaione and crushed praline or nut brittle instead of the mascarpone mixture.

zabaione is similar to custard, but the milk is replaced by a dry marsala wine.  the recipe is popular all over italy. 
Ingredient: 4 egg yolks, 4 tablespoons suger, 125ml dry marsala
serve 4 preparation: 15 mins, cooking: 10 mins, level of difficulty: simple

Put the egg yolks and suger in a heavy-bottomed saucepan and whisk until pale and creamy
add the marsala gradually, still beating, then place the saucepan in a larger pan of hot water over very low heat (or use a double-boiler)
cooking, beating all the time with the whisk, until the mixture thickens
keep the heat very low and never let the zabaione boil or it will curdle.
if serving cold, cover with a layer of plastic wrap so that it touches the surface to prevent a skin from foaming as the mixture cools.