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详细内容

提拉米蘇蛋糕

提拉米蘇蛋糕的做法
8.1 综合评分 4097 人做过这道菜收藏
Amber安大倍的厨房
Amber安大倍嗷呜。在圣诞那天做出来的为了庆祝两周年的蛋糕，当做早餐瞬间分光了┐（′ー）┌ 。提拉米苏超级好吃而且好做【改编自君之的方子，感谢君之～【此方子为6寸】

用料

馬斯卡彭芝士	250g
動物性淡奶油	150ML
吉利丁片	10克（2片）
意大利濃縮咖啡	40ML
朗姆酒	15ML
蛋黃	２個
水	75ML
細砂糖	75g
手指餅幹	適量
可可粉	適量
糖粉	適量

提拉米蘇蛋糕的做法

把吉利丁片掰成小片，用冷水泡著備用
将蛋黃打发到浓稠状态备用
水、細砂糖一起倒入锅里加热煮沸成糖水后关火，一边用打蛋器搅打糖水（降低温度），一边缓缓倒入打发好的蛋黃。蛋黃倒完后继续用打蛋器搅打5-10分钟左右，此时蛋黃糊的温度应该已经降下来了
把冷却后的蛋黃糊倒在大碗里备用。蛋黃糊必须要彻底冷却以后才能使用
把馬斯卡彭芝士放在一个大碗里，用打蛋器搅打到顺滑，然后和蛋黃糊混合拌匀
把一開始就泡好的吉利丁片濾幹水分，隔水加熱至徹底溶化成爲吉利丁溶液
把吉利丁溶液倒入之前混合好的芝士糊裏，拌勻
把動物性淡奶油打发到软性发泡(刚刚出现纹路)，加入芝士糊里拌匀
意大利濃縮咖啡和朗姆酒混合成咖啡酒（或者可以直接买制作提拉米苏的现成咖啡酒）
取一片手指餅幹，在咖啡酒里快速蘸一下，让手指餅幹沾满咖啡酒（有挺多同学反映蛋糕冷藏后手指餅幹会上浮，我个人操作是没出现过这个问题，如果担心这个，首先应该是调整芝士糊的浓稠度，偷个小懒的话就在这步让咖啡酒稍长时间浸湿手指餅幹，让餅幹多吸收水分，增加自身重量）。如此重复直到手指餅幹铺满蛋糕模底部（蛋糕模最好用活底模，手指餅幹可折断，差不多铺满即可，没有必要密不透风哈）
倒入一半的芝士糊
在芝士糊上继续铺一层蘸了咖啡酒的手指餅幹，并倒入剩下一半芝士糊
把蛋糕模放進冰箱冷藏過夜
芝士糊徹底凝固以後，脫模（用吹風機稍稍在蛋糕模外壁吹一下即可輕松脫模），在表面撒上可可粉和糖粉做裝飾
如果有剩余的手指餅幹，可以在周围围上手指餅幹做装饰～

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