提拉米苏 —— 经典美味，咬一口婉如登上仙境 [
提拉米苏，是意大利甜点的经典。据说吃了美味的提拉米苏会幸福的飘飘然，婉如登上仙境。其实吸引番茄小编的不止提拉米苏的外貌，还有那唇齿游动间，醇厚绵密的口感，甘香赋予，让人流连忘返。<center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172217cgnqd5tlddi8idg2.jpg" width="600" unselectable="true" aid="3085" zoomfile="data/attachment/forum/201407/04/172217cgnqd5tlddi8idg2.jpg" file="data/attachment/forum/201407/04/172217cgnqd5tlddi8idg2.jpg" inpost="1" outfunc="null" initialized="true" status="2"/></center> <center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172218bvnsc7n8shvjdonn.jpg" width="600" aid="3086" zoomfile="data/attachment/forum/201407/04/172218bvnsc7n8shvjdonn.jpg" file="data/attachment/forum/201407/04/172218bvnsc7n8shvjdonn.jpg" inpost="1" status="2"/></center> <center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172219p2ax6xaxgnzbjzg9.jpg" width="600" aid="3087" zoomfile="data/attachment/forum/201407/04/172219p2ax6xaxgnzbjzg9.jpg" file="data/attachment/forum/201407/04/172219p2ax6xaxgnzbjzg9.jpg" inpost="1" status="2"/></center> <center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172222jy2bzw1km1dgfb09.jpg" width="600" aid="3088" zoomfile="data/attachment/forum/201407/04/172222jy2bzw1km1dgfb09.jpg" file="data/attachment/forum/201407/04/172222jy2bzw1km1dgfb09.jpg" inpost="1" status="2"/></center> <p></p><p><strong>储存时间：</strong>冷藏3天</p><p><strong>制作时间：</strong>6-8小时（需冷藏6小时以上）</p><p><strong>成品数量：</strong>6寸一个</p><p> </p><p><strong>使用工具：</strong>500px打蛋盆，手动打蛋器，电动打蛋器，6寸蛋糕模</p><p> </p><p><strong>使用材料：</strong>马斯卡朋奶酪250g，淡奶油150ml，水75ml，细砂糖75g，蛋黄2个，咖啡酒55ml，吉利丁片2片，手指饼干一份</p><p></p><p> </p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172222f4zpww4jwzhzf5y5.jpg" width="600" aid="3089" zoomfile="data/attachment/forum/201407/04/172222f4zpww4jwzhzf5y5.jpg" file="data/attachment/forum/201407/04/172222f4zpww4jwzhzf5y5.jpg" inpost="1" status="2"/></center></p><p></p><p><strong>制作方法：</strong></p><p>1.吉利丁片用冷水泡软，75g细砂糖加75ml冷水放打蛋盆中，大火煮沸离火</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172148r0p43pe8tlxfpels.png" width="400" aid="3075" zoomfile="data/attachment/forum/201407/04/172148r0p43pe8tlxfpels.png" file="data/attachment/forum/201407/04/172148r0p43pe8tlxfpels.png" inpost="1" status="2"/></center> <p></p><p></p><p>2.蛋黄用电动打蛋器搅打至浓稠，将之前煮沸的糖水一边倒入蛋黄中，一边用打蛋器搅打均匀</p><p>3.马斯卡朋奶酪用电动打蛋器搅打至顺滑无颗粒的状态，与之前的蛋黄糊混合并搅拌均匀</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172151otekakaygazzuszt.png" width="400" aid="3077" zoomfile="data/attachment/forum/201407/04/172151otekakaygazzuszt.png" file="data/attachment/forum/201407/04/172151otekakaygazzuszt.png" inpost="1" status="2"/></center> <p></p><p></p><p>4.泡软的吉利丁片沥干水分，放碗里隔水加热至融化成吉利丁溶液，将融化好的吉利丁溶液倒入奶酪蛋黄糊中，搅拌均匀5.淡奶油用电动打蛋器打至6成发，刚有纹理即可，再将淡奶油与奶酪蛋黄糊二者混合均匀，拌成蛋糕糊</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172154k0tvtz830yz1ftjb.png" width="400" aid="3079" zoomfile="data/attachment/forum/201407/04/172154k0tvtz830yz1ftjb.png" file="data/attachment/forum/201407/04/172154k0tvtz830yz1ftjb.png" inpost="1" status="2"/></center><p></p><p></p><p>6.手指饼干切小块，在咖啡酒中稍微蘸一下</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172155ayoowkmaoddkdyu2.png" width="400" aid="3080" zoomfile="data/attachment/forum/201407/04/172155ayoowkmaoddkdyu2.png" file="data/attachment/forum/201407/04/172155ayoowkmaoddkdyu2.png" inpost="1" status="2"/></center> <p></p><p></p><p>7.然后将模具底部铺满，然后倒入一半的蛋糕糊</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172157lqfbeeinzffwnfbw.png" width="400" aid="3081" zoomfile="data/attachment/forum/201407/04/172157lqfbeeinzffwnfbw.png" file="data/attachment/forum/201407/04/172157lqfbeeinzffwnfbw.png" inpost="1" status="2"/></center> <p></p><p></p><p>8.接着用整个的手指饼干蘸一下咖啡酒，铺在蛋糕糊上面，最后将剩下的蛋糕糊倒入模具中</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172158peakclagpi5cpiir.png" width="400" aid="3082" zoomfile="data/attachment/forum/201407/04/172158peakclagpi5cpiir.png" file="data/attachment/forum/201407/04/172158peakclagpi5cpiir.png" inpost="1" status="2"/></center> <p></p><p></p><p>9.抹平表面，放入冰箱冷藏6小时或者过夜。冷藏好的蛋糕，用热毛巾先捂一下模具四周，再从底部将蛋糕推出来，给四周围上一圈合适长度的手指饼干</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172159gwrw113tcjpyuyhd.png" width="400" aid="3083" zoomfile="data/attachment/forum/201407/04/172159gwrw113tcjpyuyhd.png" file="data/attachment/forum/201407/04/172159gwrw113tcjpyuyhd.png" inpost="1" status="2"/></center> <p></p><p></p><p>10.最后给蛋糕表面筛上可可粉，绑上缎带，漂亮的提拉米苏就做好了</p><p><center><img src="http://www.fanqie365.net/data/attachment/forum/201407/04/172201o9l0omctgz120l5q.png" width="400" aid="3084" zoomfile="data/attachment/forum/201407/04/172201o9l0omctgz120l5q.png" file="data/attachment/forum/201407/04/172201o9l0omctgz120l5q.png" inpost="1" status="2"/></center> <p></p><p></p><p> </p><p></p><p></p><p><strong>注意事项：</strong></p><p>1， 吉利丁片每片大约是5g，使用两片足够可以将蛋糕糊凝固。吉利丁片需要提前用冷水浸水泡软，再隔水加热至融化，融化时温度不能太高，如果温度太高，可能会影响吉利丁片的凝固效果。</p><p>2， 脱模的时候，用热毛巾将模具四周稍稍捂一下，让四周的蛋糕稍稍化一些，就很容易脱模了。</p><p>3， 最好吃之前再撒可可粉，避免可可粉受潮。除了使用可可粉之外，还可以用糖粉在表面筛出花纹或者字迹，更为美观。</p><p>4， 提拉米苏必须冷藏保存并且尽快食用。如果想保存的久一些，就可以放在冰箱的冷冻层，吃之前再放到冷藏室里让其自然解冻后，便可食用。</p></p></p></p></p></p></p></p></p><p> </p><p></p>
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