杯式提拉米稣Decadent Tiramisù

材料：

发起奶油125毫升(冷)

A蛋黄3粒、细糖70克

芝士奶油250毫升(软化) 、咖啡酒2汤匙

全麦薄皮脆饼14条、意式浓咖啡1杯(室温+2汤匙咖啡酒)

鲜蓝莓1盒、无糖可可粉1汤匙

做法：

做法：

• 用FABER台式搅拌器以高速把奶油搅拌至发起，盖住收入冰箱。
• 与此同时，另外煮一小锅水，把蛋黄和细糖倒入另一个钢锅里，用FABE手持搅拌器，以中火隔水搅拌6-7分钟，至成糖霜状(约165°C) 。把材料倒入小碗，收入冰箱冷却。
• 用FABER台式搅拌器以中速把芝士奶油30秒钟或至发起，然后慢慢加入冷却的蛋液和咖啡酒，搅拌至细滑后加入发起奶油。
• 把全麦薄皮脆饼掰成4份。
• 把意式咖啡和咖啡酒混合在碗里，然后迅速把饼干沾入，每次沾一个，然后铺在杯子里，上面再铺三分一的芝士奶油，再加一层蓝莓；重复步骤2次，最后上面撒可可粉。
• 加盖收入冰箱6-24小时。
• 冷吃。

Ingredients

125 ml cold whipping cream

3  large egg yolks

70 g castor sugar

250 g Cream Cheese, softened

2  Tbsps or more coffee liqueur [kahlua]

14  graham crackers or more

1  cup  brewed espresso, at room temperature + 2 Tbsps kahlua

1 box fresh blueberries

1  Tbsp  unsweetened cocoa

Method:

1. Using FABER’s stand mixer fitted with a balloon whisk, beat cold whipping cream at high speed with an electric mixer until soft peaks form. Cover and chill.
2. Meanwhile, bring a small amount of water to a boil in a medium saucepan over medium heat. Using FABER’s hand held whisk, whisk together egg yolks and sugar in a medium-size stainless steel bowl. Place metal bowl with egg mixture over boiling water in saucepan, making sure bottom of bowl does not touch boiling water. Whisk egg mixture constantly, over boiling water, 6 to 7 minutes or until a candy thermometer registers 165°. (Mixture should be thick, pale, and hot to the touch.) Transfer to a small bowl; cover and chill 15 minutes or until cool.
3. Using FABER’s stand mixer fitted with a paddle attachment, beat cream cheese at medium speed 30 seconds or until creamy. Gradually add cooled egg mixture and coffee liqueur, beating until smooth. Gently fold in whipped cream mixture.
4. Break each graham cracker sheet into 4 pieces.
5. Place espresso in a shallow dish or bowl. Mix with kahlua. Quickly dip graham cracker pieces, 1 at a time, into espresso liquer mixture, and place in a glass. Spread one-third of cream cheese mixture evenly over crackers and some fresh blueberries. Repeat layers twice. Lastly sprinkle with cocoa powder.
6. Cover and chill at least 6 hours or up to 24 hours.
7. Serve cold.