作者一向對甜食沒有太大的興趣，所以很少做甜品，但這個甜品卻是作者的最愛，每次吃後也很滿足及開心。然而，這個甜品亦很容易做，又免焗，做好後放在雪櫃12小時後就可以吃，分量可多少，多則可以用一個長形或正方形盤盛裝，少則可以用酒杯也很精緻吧。
Acutally, desserts is not my cup of tea indeed, so i’m rare to make dessert at home, however, tiramisu is the only one favourite dessert that I fall in love with it. Generally tiramisu is one of the easy cake that make at home, it’s no need to bake, just mix all the ingredients and fridge it for 12 hour, that’s so easy right? and you can either make in a large container or as little as just a wine glass also perfect for this dessert.
材料 (Ingredients)：
意大利甜品專用軟芝士 (Mascapone Cheese) – 500g (for large container) or 250g (for 2 cups of wine glass)
雞蛋 (egg) – 2 pcs (large container) or 1 pcs (for 2 cups of wine glass)
意大利手指甜餅 (lady fingers biscuits) – 15 pcs (for large container) or 6-8 pcs (for 2 cups of glass and break into half)
雲呢拿香精 (vanilla extract) – few drops
雲呢拿糖 (vanilla sugar) – 4-6 teaspoons or 2-3 teaspoons
咖啡酒 (Kahula liqueur) – few drops
黑咖啡 (Expresso) – 3 x 110ml (for large container) or 1 x 110ml (for 2 cups of wine glass)
鹽 (salt) – very few
牛奶 (milk) – few drops
朱古力粉 (cocoa powder)
做法 (Method) ：
1. 準備兩個大碗，將雞蛋分為蛋白及蛋黃
Prepare 2 big bowl, separate egg white and egg yolks
2. 把雲呢拿糖及雲呢拿香精加入蛋黃中並攪勻
Add in the vanilla sugar and vanilla extract into the egg yolks and well mix it
3. 再加入意大利軟芝士再次攪勻，如果攪不開芝士，可以加少量牛奶，攪至成漿狀就可以了
Add the mascarpone cheese and mix it well again, if the cheese is too hard, then add some milk to dilute it until it look likes cream form
4. 如果讀者唔想浪費蛋白，就可以做多一個步驟，把蛋白加少許鹽，打至蛋白企身，翻轉碗也不會掉下來就可以了
If you don’t want to waste the egg whites, you can do this steps, otherwise you can skip it : add very little salt in the egg whites and beat it until very firm like mousses
5. 把打好的蛋白加入芝士漿，伴勻
Add the firmed egg white into the cheese cream and fold it well
6. 準備一個盤，把黑咖啡倒入，加入糖及咖啡酒，攪勻
Prepare another small container, pour in expresso ,add sugar and Kahula liqueur and mix well
7. 把手指甜餅一個一個的輕輕沾滿咖啡，不要太多，不然甜點變得淋身就不好吃了
Dip the biscuits into coffee mixture, not too wet, just a little dipping
8. 然後把沾好的手指甜餅排放好入存放的盤或酒杯內
Put the dipped biscuits into your container or wine glass one by one in the bottom layer
9. 再倒入芝士漿，把漿平均地鋪好一層
Pour the cheese mixture on the top of the biscuits and spread it well over the container
10. 重複以上兩個步驟，一般三層就可以了
Repeat the above 2 steps again, generally will make 3 layers
11. 最後平均地打朱古力粉灑在芝士漿面
After complete all layers, dust the cocoa powder on the top
12. 放在雪櫃12小時就可以享用了。
Let it sit in the refrigerator for 12 hours and enjoy.
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