運兔提拉米蘇 Rabbit Year Tiramisu
轉眼就2023了，新年嘛！提拉米蘇也要有年味！祝大家新年快樂！前兔似錦～
食譜裡最難的部分，是將蛋液隔水加熱至70度C，這個步驟可以殺死沙門式菌，食用起來安心很多！
※雞蛋58度C就會開始凝固，所以在一開始把蛋液體打均勻後可以放著升溫，一旦到50度C時就要將火轉小，並且讓蛋液一直是攪動狀態，才不會凝結變蛋花湯。
※隔水加熱是指用水蒸氣升溫，而不是將鍋泡在水中。
In the blink of an eye, it’s already 2023! And for the New Year, even tiramisu needs a festive twist! Wishing everyone a Happy New Year and a year full of good fortune!
The trickiest part of this recipe is heating the egg mixture over a double boiler to 70°C. This step helps kill salmonella, making the dessert much safer to eat.
Tips:
* Egg proteins start to coagulate at around 58°C, so after whisking the eggs until uniform, you can let the temperature rise on its own at first. Once it reaches about 50°C, reduce the heat and keep the mixture moving constantly to prevent it from turning into scrambled eggs.
* Using a double boiler means heating with steam, not submerging the bowl directly in water.
運兔提拉米蘇 Rabbit Year Tiramisu
轉眼就2023了，新年嘛！提拉米蘇也要有年味！祝大家新年快樂！前兔似錦～
食譜裡最難的部分，是將蛋液隔水加熱至70度C，這個步驟可以殺死沙門式菌，食用起來安心很多！
※雞蛋58度C就會開始凝固，所以在一開始把蛋液體打均勻後可以放著升溫，一旦到50度C時就要將火轉小，並且讓蛋液一直是攪動狀態，才不會凝結變蛋花湯。
※隔水加熱是指用水蒸氣升溫，而不是將鍋泡在水中。
In the blink of an eye, it’s already 2023! And for the New Year, even tiramisu needs a festive twist! Wishing everyone a Happy New Year and a year full of good fortune!
The trickiest part of this recipe is heating the egg mixture over a double boiler to 70°C. This step helps kill salmonella, making the dessert much safer to eat.
Tips:
* Egg proteins start to coagulate at around 58°C, so after whisking the eggs until uniform, you can let the temperature rise on its own at first. Once it reaches about 50°C, reduce the heat and keep the mixture moving constantly to prevent it from turning into scrambled eggs.
* Using a double boiler means heating with steam, not submerging the bowl directly in water.
在 Cookpad App 開啟料理步驟
- 1
準備好材料後，使用可分離式的模具，在底部鋪一層烤紙或保鮮膜。After preparing all the ingredients, line the bottom of a springform pan with parchment paper or plastic wrap.
- 2
將所有糖酒液的材料混合備用。Mix all the ingredients for the syrup together and set aside.
- 3
製作起司醬：全蛋、糖和鹽邊攪拌，邊隔水加熱至70度C後離開熱水。（當溫度上升至50度C時轉中小火，並且開始快速攪拌，升溫太快和攪拌太慢蛋會凝結）。Make the cheese mixture: Whisk the whole eggs, sugar, and salt while heating them over a double boiler until the temperature reaches 70°C, then remove from the heat.
(When the mixture reaches about 50°C, switch to medium–low heat and begin whisking quickly. If the temperature rises too fast or you whisk too slowly, the eggs may curdle.)
- 4
使用打蛋器將醬打發至濃稠(有紋路）。Use a hand mixer to whip the mixture until it becomes thick and forms visible ribbons.
- 5
分多次加入馬斯卡彭起司低速打發至順滑，起司醬就完成了（起司小心別過度打發，有點顆粒也無妨，冰過後會自然化掉）。Add the mascarpone in several additions, whipping on low speed until smooth. The cheese mixture is now ready.
(Be careful not to overwhip the mascarpone. A few small lumps are fine — they will smooth out naturally after chilling.)
- 6
將手指餅乾適當裁切，盡量鋪滿模具。Trim the ladyfingers as needed and arrange them to cover the bottom of the mold as evenly as possible.
- 7
用刷子沾取混合好的糖酒液，反覆塗抹手指餅乾，盡量讓餅乾吸飽糖酒液後，灑上一層巧克力粉。Dip a brush into the prepared syrup mixture and generously brush it over the ladyfingers, allowing them to soak up as much as possible. Then dust the surface with a layer of cocoa powder.
- 8
塗抹一層約1cm厚的起司醬，然後一樣方式重複一次填充（順序：餅乾→巧克力粉→起司醬→餅乾→巧克力粉→起司醬）。Spread a layer of cheese mixture about 1 cm thick, then repeat the same layering process once more.
(Order: ladyfingers → cocoa powder → cheese mixture → ladyfingers → cocoa powder → cheese mixture.)
- 9
最後將起司餡填滿模具，再用抹刀將最上方的內餡抹平，包上保鮮膜後放冷凍至少2小時定型。Finally, fill the mold completely with the remaining cheese mixture. Use a spatula to smooth the top, cover with plastic wrap, and freeze for at least 2 hours to set.
- 10
取一個擠花袋，放入花嘴後，套在空杯上，將剩餘的起司醬裝入擠花袋中，再冷藏備用 (蛋糕裝飾用)。Place a piping tip into a piping bag and set the bag over an empty cup to hold it open. Fill it with the remaining cheese mixture, then refrigerate it for later use (for decorating the cake).
- 11
取出冷凍的提拉米蘇，將模具周圍用熱毛巾捂一圈後脫模（也可以用吹風機或噴槍）。Remove the tiramisu from the freezer. Wrap a warm towel around the outside of the mold to loosen it, then unmold.
(You can also use a hair dryer or a kitchen torch for this step.)
- 12
用洗淨的棉繩繞出喜歡的圖樣，取出備用擠花袋，前端剪個開口，擠上起司餡裝飾。Wrap a clean cotton string around the cake to outline the pattern you want. Then take the prepared piping bag, snip the tip, and pipe the cheese filling along the design to decorate.
- 13
將蛋糕移至烤盤或水槽上，灑上厚厚一層巧克力粉後，將棉繩取下，提拉米蘇蛋糕就完成了！Transfer the cake to a baking tray or over the sink, dust it generously with cocoa powder, then remove the cotton string. Your tiramisu cake is complete!
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