下面是我做 Tiramisu 时参照的recipe
不过我当然是做了小小改动，把饼干铺在底上和蛋糕模子的周围，做成蛋糕型的了
Ingredients
* EGGS, 4 separated
* ICING SUGAR, 100 grams (about a quarter-cup)
* MASCARPONE CHEESE, 500 grams (about a pound)
* STRONG COFFEE, 125 ml (about 4 oz. or a half-cup)
* AMARETTO, 20 ml (Arametto is best; if not available, use brandy) (about 1-1/2 tbs.)
* SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
* BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
* COCOA POWDER, 3 tbs
Directions
1. Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the 'fridge. Preferably overnight.
8. Dust the top with cocoa powder.
9. Eat and get fat!
不过我当然是做了小小改动，把饼干铺在底上和蛋糕模子的周围，做成蛋糕型的了
Ingredients
* EGGS, 4 separated
* ICING SUGAR, 100 grams (about a quarter-cup)
* MASCARPONE CHEESE, 500 grams (about a pound)
* STRONG COFFEE, 125 ml (about 4 oz. or a half-cup)
* AMARETTO, 20 ml (Arametto is best; if not available, use brandy) (about 1-1/2 tbs.)
* SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
* BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
* COCOA POWDER, 3 tbs
Directions
1. Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the 'fridge. Preferably overnight.
8. Dust the top with cocoa powder.
9. Eat and get fat!
