Tuesday, 24 June 2014

法式提拉米苏千层蛋糕 ~ French-style Tiramisu Mille Crepes



 
 
 
 
食谱取自 :法式浪漫千层蛋糕 & 新新饮食@90

法式提拉米苏千层蛋糕

千层蛋糕饼皮 /可丽饼
材料 & 用具
请参考这里

 
馅料 A
250g Mascarpone 芝士
2粒蛋黄(隔水加热炖煮至烫手的热度,即刻离火,加盖
125g 动物鲜奶油 (拌打至发)( 我用植物性鲜奶油
80g 幼糖
10g  鱼胶粉 (泡在40g水中10分钟至软,隔水炖煮至溶解   我没放

** 我做食谱 1.5倍的分量。

 
馅料 B
手指饼干  8  切小块


咖啡酒混合料:
130g 热水
20g 即溶咖啡粉
2 ~ 3 大匙 Kahlua 咖啡酒
1大匙  幼糖

 
适量可可粉   撒面用)

 
做法
1.饼皮做法请参考这里。

2.馅料 将芝士,蛋黄和幼糖拌打至光滑,加入打发鲜奶油和鱼胶粉拌匀。

3.咖啡酒混合料:将所有材料搅拌至咖啡和糖溶解,待用。

4.组合 :将蛋糕板放在蛋糕转盘上,铺上一片(1),搽少许(3),抹入一层(2),接着铺上一片(1),搽少许(3,抹入一层(2)。每搽一层用手掌轻按一下饼皮中间的部分使馅料分布均匀。从第三层开始,每隔两层排入沾了咖啡酒混合料的手指饼干。重复每层交替至完。以保鲜纸包好,放入冰箱冷藏隔夜,切之前表层筛入可可粉。( 3 )

 
Recipe source : French Style Mille Crepe by Coco Kong & YumYum magazine @ No.90

French-style Tiramisu Mille Crepes

To Make Crepes
Ingredients & utensil / material needed :
Please refer here


Filling A :
250g Mascarpone cheese
2 egg yolks ( double-boiled till hot , removed from heat immediately and covered )
125g dairy whipping cream ( whipped ) ( I used non-dairy whipping cream )
80g caster sugar
10g gelatin powder ( soaked in 40g water for 10minutes , double-boiled till dissolved ) ( I omit it ! )

** I made 1.5 portion .

Filling B :
8 sponge finger ( cut into small pieces )

 
Coffe liquor mixture :
130g hot boiling water
20g instant coffee powder
2 ~ 3tbsp Kahlua coffee liquor
1tbsp caster sugar

 
Cocoa powder ( for dusting )

 
Method :
1 . For crepe , please refer here .

2. Filling : Beat Mascarpone cheese , egg yolks and caster sugar till very smooth . Add in whipped cream , gelatin and mix well .

3. Coffee liquor mixture : Mix all ingredients till instant coffee and sugar has dissolved and set aside for later use .

4. To assemble : Lay cake board on the turntable , lay in a piece of (1) , spread some (3) ,then spread in a layer of (2) . Lay in another piece of (1) , spread some (3) and (2) . Lightly flatten evenly layer with your hand along the centre point , this helps the cream to sit better . From the third layer , after every two layers , arrange in some sponge fingers ( dip the sponge finger with some coffee liquor mixture ) . Repeat process of alternating to the end . Cling film cake , keep chilled overnight . Dust with cocoa powder before serve .


This post is linked to Cook-Your-Books # 13 , hosted by Joyce from Kitchen Flavours.