Tiramisu：生日快乐，Dear Friend!

Today is my roommate’s birthday, I would like to make something for her by myself. Considering the fact that we both love Tiramisu and this is really a nice thing to have in late summer, I found a well-rated recipe and gave it a shot.

8.12是我的室友的生日，记得第一年我们刚来美国的时候，她没有在国内过成生日，我刚刚认识她不久，也不知道要做什么庆祝，加上时差、购物乱成一团，室友就这样悲戚地没有过成生日。第二年2011年，室友那段时间，不怎么理我，当时也不知为神马（后来知道了小破事一桩），所以她生日的时候，自己就和系里同学出去玩了两三天再回来，虽然我送了礼物，但是没有什么过生日的感觉。今年我决定给室友过一个“甜蜜”的生日（怎么听起来这么肉麻），于是这一整周，我先后做了apple crisp，mango pancake，最后的重头戏就是Tiramisu生日蛋糕了。

参考的方子是Allrecipe.com上的一个好评很高的recipe，还要感谢实验室的小蜜蜂同学告诉我。记得一年前的六月，因为图新鲜，和LMY同学一起做了一次软身版提拉米苏，还记得她往蛋奶糊中加了很多酒，最后吃的醉醺醺^-^。这次的方子和上次做的最大不同就是刚开始要把牛奶、蛋黄和白砂糖先在锅里加热至短暂煮沸，然后放入冰箱冷却一小时。

RECIPE：

6 egg yolks

3/4 cup white sugar
2/3 cup milk
1 1/4 cups whipping cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
Unsweetened cocoa powder (use as you like)

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.

2. Whisk mascarpone into yolk mixture until smooth. In a medium bowl, beat cream with vanilla until stiff peaks form.

3. In a small flat dish, combine coffee and rum. Split ladyfingers in the length you need and drizzle with coffee mixture.

4. Arrange soaked ladyfingers in bottom of a 8 inch springform cake pan. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Overnight keeping is fine as well.

There were some leftovers, as I expected. But so sad it’s not as much as I thought, so I only built a little Tiramisu-Cup. The next day morning, I took them out from the fridge and sieved cocoa powder evenly on the surface. I tried to use sugar powder to write “HAPPY BIRTHDAY”, however, ended up failure. Is there any tool that I could use? Anyway, it’s delicious enough for us as a birthday breakfast! I also used a silk ribbon to replace the springform pan’s edge, love it!

We did eat a lot 😦 .   Calories, could you have a rest and forget about us?

Got these Van Gogh coasters in Art Museum in Washington, D.C.

Making a heart was easy 🙂

Tips:

1. 尽量将蛋奶糊和奶油抹平，靠近当做花边的手指饼，这样打开springform pan的边缘时手指饼也不会散开。

2. 咖啡是新鲜做好的ESPRESSO，我平时不喝咖啡，家里没有咖啡机，是跑到Panera Bread现买的，放凉之后和酒混合一起,这个咖啡真的好苦，手指饼苦苦的，或许这就是Tiramisu的精髓吧。

3. 完美的Tiramisu应该使用意大利酒Marsala, 不过在Kroger没有找到，之前看到网上说过最好用silver rum，于是就扛回家一瓶。去年的Tiramisu我用的是意大利杏仁酒Amaretto。

4. 个人认为应该在冰箱冷藏后再撒可可粉，不然会有凝结水。

5. 参考的原方链接：http://allrecipes.com/Recipe/Tiramisu-II/Detail.aspx。

6. 这次手指饼本来想自己制作，但是之前去Horrock’s farmers’ market, 恰好看到有在卖，还是made in italy的，于是就买了两包回来。如果想自制手指饼，请戳：http://allrecipes.com/recipe/ladyfingers/detail.aspx。

7. 第一次做提拉米苏的日志在这里>> https://candicedemo.wordpress.com/2011/06/19/tiramisu-%E5%B8%A6%E6%88%91%E8%B5%B0/

Lucy同学按照这个方子做的帖子在>> http://lucyzk.blog.163.com/blog/static/126306337201032323922512/ 可以日后参考:)