甜蜜馬士卡彭 Mascarpone Sweetness 甜蜜馬士卡彭 Mascarpone Sweetness (from 義大利璧)

材料 8~10人份

馬士卡彭起司 500 公克
白砂糖 200公克
蛋黃 5個
蛋白 5個
即溶咖啡粉 10公克
蛋白杏仁餅乾攪碎 200公克
白蘭地 2大匙
海綿蛋糕﹝或手指餅﹞ 200公克
可可粉 50公克
香草精 0.5公克

作法
一,碗內放進蛋黃和糖,打至柔軟均勻。
二,接著加入起同,緩緩地攪拌均勻。
三,在另一碗中,將蛋白打發至綿挺後,倒入作法二的材料中掍合,慢慢攪拌至至滑順均勻。
四,將作法三的材料分成兩碗,第一碗加人香草精拌勻,另一碗加入可可粉、白蘭地,用攪拌器慢慢打勻。
五,將海綿蛋糕橫切兩層,將一層蛋糕放進模型裡。另將咖啡粉加入一杯溫水調均,刷抺在蛋糕上。
六,將加有可可粉的起司料倒在蛋糕上,撒入搗碎的蛋白杏仁餅乾。
七,再鋪一層蛋糕,刷上咖啡,倒入加有香草精的起司料,再撒入蛋白杏仁餅乾碎,放入冰箱冷藏數小時即可食用。

Ingredient Serves: 8 – 10

500 g Mascarpone Cheese
200 g Sugar
5 Egg yolks
5 Egg whites
10 g Powdered instant coffee
200 g Amaretti (macaroon cookies), crumbled
2 tbsp Cognac
200 g Sponge cake (or ladyfinger)
50 g Cocoa powder
0.5 g Vanilla essence

Preparation
1. Beat the egg yolks and sugar until creamy.
2. Add the Mascarpone cheese. Mix thoroughly.
3. Beat the egg whites until fluffy. Add the egg whites into the Mascarpone mixture, stirring gently until smooth and creamy.
4. Pour the creamy mixture evenly into two bowls. Flavor the first bowl with vanilla essence, and the second bow with cocoa powder and cognac. Stir gently with a whisk.
5. Cut the sponge cake into 2 layers. Line one layer on the bottom of mold. Combine the instant coffee with a cup of warm water. Brush the cake with coffee.
6. Spread the chocolate Mascarpone cream over the dampened cake. Sprinkle the crumbled Amaretti cookies over the cream.
7. Line another cake layer on the cookies and brush with coffee. Place over the vanilla Mascarpone cream and sprinkle with the crumbled Amaretti cookies. Keep in refrigerator for few hours before serving.