4款Mascarpone cheese 的替代品/转贴

angelinatan_cn

看了大家好多的Tiramisu帖子，可以感觉得到大家很喜欢这款意大利甜品，但是又觉得Mascarpne相对来讲比较贵些，所以找到了这个帖子，希望能帮到喜欢Tiramisu的fans


1. 奶油奶酪cream cheese 8盎司(一盒，室温软化)
    酸奶油sour cream 3大匙(table spoon)
    鲜奶油hevay whipping cream 2大匙
混合均匀使用

2. 奶油奶酪Cream cheese 8盎司 (室温软化)
    鲜奶油 whipping cream 1/4杯
混合均匀

3. 奶油奶酪cream cheese 6盎司 (室温软化)
    奶油butter 1/4杯 (室温软化)
    鲜奶油cream 1/4杯
混合均匀

4. 奶油奶酪Cream cheese 8盎司 (室温软化)
   一大匙奶油 或 鲜奶油 或 牛奶
混合均匀

[ Last edited by angelinatan_cn on 2005-2-6 at 22:11 ]

angelinatan_cn

提供几款Tiramisu 的做法

Frozen (Ice Cream) Tiramisu
Ingredients

    * POUND CAKE, 10-3/4 ounce, frozen
    * ESPRESSO COFFEE, instant, 1/3 cup cooled
    * COFFEE ICE CREAM, 2 pints, softened
    * CHOCOLATE ICE CREAM, 1 pint, softened
    * HOT FUDGE SAUCE, as much as you want
    * CHOCOLATE, grated for garnish

Directions

   1. Cut the pound cake horizontally into 4 layers.
   2. Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.
   3. Trim the pound cake so that it fits nicely into the pan.
   4. Sprinkle one-third of the cooled espresso onto the top of the cake.
   5. Top this with half of the coffee ice cream, smoothing the surface flat.
   6. Press a second layer of the pound cake onto the ice cream.
   7. Sprinkle with half of the espresso that is left.
   8. Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.
   9. Add the third layer of pound cake.
  10. Sprinkle with the rest of the espresso.
  11. Top with the remaining coffee ice cream, smoothing the surface flat.
  12. Finish with the final layer of pound cake.
  13. Cover with plastic wrap and freeze for about 6 hours until firm.
  14. When ready to serve, invert pan and remove plastic wrap,
  15. Sprinkle with grated chocolate and serve with hot fudge sauce.

Tiramisu Cheesecake
Ingredients

    * BUTTER OR MARGARINE, 2 tablespoons melted
    * ESPRESSO INSTANT POWDER, 1/2 teaspoon
    * VANILLA-WAFER CRUMBS, 1 cup
    * CREAM CHEESE (or NEUFCHATEL CHEESE), 24 ounces, room temperature
    * MASCARPONE CHEESE, 8 ounces
    * SUGAR, 1-2/3 cups
    * EGGS, 4 large at room temperature
    * VANILLA EXTRACT, 1 teaspoon
    * SALT, 1 pinch
    * ESPRESSO INSTANT POWDER, 2 teaspoons
    * HOT WATER, 1 tablespoon
    * BRANDY, 1 tablespoon
    * SEMISWEET CHOCOLATE, 1 ounce grated
    * UNSWEETENED CHOCOLATE, 2 teaspoons

Directions

   1. Make the crust first. Preheat oven to 350 degrees.
   2. Butter an 8-inch springform pan.
   3. Stir butter and espresso powder in small bowl until combined.
   4. Stir in crumbs until crumbs are evenly moistened.
   5. Pat evenly over bottom of prepared pan.
   6. Bake 10 minutes, cool on wire rack. Keep oven on.
   7. Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
   8. Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
   9. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
  10. Reduce speed to medium and beat in sugar, vanilla and salt.
  11. Add eggs, one at a time, beating just until blended after each addition.
  12. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
  13. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
  14. Spoon mixture evenly over filling in pan; smooth top with spatula.
  15. Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
  16. Bake 1-1/4 hours or until center is just set.
  17. Remove cheesecake from water bath.
  18. Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
  19. Just before serving, run knife around edge of pan and remove sides.

[ Last edited by angelinatan_cn on 2005-2-6 at 21:59 ]

angelinatan_cn

Tiramisu 是不能少了Ladyfinger的。

Ladyfinger Recipe

Eggs, 3 separated
Granulated Sugar, 6 tbs
Cake Flour, sifted, 3/4 c
Confectioner's Sugar, 6 tbs

1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.
2. Beat the egg whites with a whisk or electric mixer until stiff peaks form.
3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..
4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.
5. Sift the flour over the mixture and fold in gently.
6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.
8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar.
10. Bake without opening the oven door for 10 min.
11. Then, rotate the baking sheet so the ladyfingers color evenly.
12. Cook until lightly golden, about 5 more minutes.
13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.

小毛猴

支持支持
沙发沙发

我用quark和frischkaese混和效果也不错

niuniu800623

楼主真是专业!!!!

angelinatan_cn

Originally posted by niuniu800623 at 2005-2-6 23:39:
楼主真是专业!!!!

专业就谈不上。但是生活的乐趣是少不了美食和葡萄酒的。

ｃｈｅｅｒｓ！！！

angelinatan_cn

Originally posted by 小毛猴 at 2005-2-6 23:21:
支持支持
沙发沙发

我用quark和frischkaese混和效果也不错

其实用ｃｒｅａｍ　ｃｈｅｅｓｅ　就可以了。做饭不用太拘泥于方子，很多好厨师就是愿意翻新，创新。

心情人

真的是很不错啊，如果不麻烦的话希望楼主能翻译一下谢谢！

Kassiopeia

现在看英语好不习惯。。。。:P

angelinatan_cn

先翻译一个，吃晚饭再来。

Frozen (Ice Cream) Tiramisu
Ingredients

    * POUND CAKE, 10-3/4 ounce, frozen 磅蛋糕冰冻
    * ESPRESSO COFFEE, instant, 1/3 cup cooled 意大利浓缩咖啡
    * COFFEE ICE CREAM, 2 pints, softened 咖啡冰淇淋
    * CHOCOLATE ICE CREAM, 1 pint, softened巧克力冰淇淋
    * HOT FUDGE SAUCE, as much as you want 浓稠巧克力酱
    * CHOCOLATE, grated for garnish 巧克力碎（装饰用）

Directions

   1. Cut the pound cake horizontally into 4 layers. 把磅蛋糕平面切为4层
   2. Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.把第一层放入9" x 5"的长形盘，底盘先垫张保鲜膜（要够大，因为等下要用它把整个蛋糕包起，放入冰箱冰镇用的）
   3. Trim the pound cake so that it fits nicely into the pan.蛋糕需要修整以便放入长型盘
   4. Sprinkle one-third of the cooled espresso onto the top of the cake. 洒1/3凉的浓咖啡在蛋糕上。
   5. Top this with half of the coffee ice cream, smoothing the surface flat.接着铺上层咖啡冰淇淋，把表面给抹平整了。
   6. Press a second layer of the pound cake onto the ice cream.把第二层蛋糕放在冰淇淋上面。
   7. Sprinkle with half of the espresso that is left.再洒上把剩下的咖啡的一半量。
   8. Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.接着把所有的巧克力冰淇淋铺上，抹平整了。
   9. Add the third layer of pound cake.铺第三层蛋糕。
  10. Sprinkle with the rest of the espresso.洒入剩下浓咖啡。
  11. Top with the remaining coffee ice cream, smoothing the surface flat.再铺上剩下的咖啡冰淇淋，再整平匀了。
  12. Finish with the final layer of pound cake.盖上最后一层蛋糕。
  13. Cover with plastic wrap and freeze for about 6 hours until firm.把铺在底层的保鲜膜包好整个蛋糕，放入冰箱6小时，直到整个蛋糕凝结。
  14. When ready to serve, invert pan and remove plastic wrap, 吃的时候，把它放个面，拿出，撕掉保鲜膜。
  15. Sprinkle with grated chocolate and serve with hot fudge sauce. 铺上巧克力碎，再淋上巧克力酱。

备注：千万不要学了德语，就把英语丢了。