Classic Tiramisu最棒提拉米苏

将6个蛋黄，半杯糖和半杯意式甜酒混合入玻璃碗里，放在煮沸水的容器上，用蒸汽加热。用打蛋器快速搅打，大概6-10分钟左右，打发成为半固体状。Make zabaglion(sabayon) cream. Mix 6 egg yolks, 1/2 cup sugar and 1/2 cup Marsala over double boiler, beating quickly and scraping sides and cook 6-10 minutes or until soft mounds can be formed. Transfer to a bowl and refrigerate for 30 minutes.

入上图所示的程度，离火放冷，放入冰箱里静置30分钟。

将蛋黄液充分打发后，它会凝固成上图。放入冰箱内降温冷藏。

在一个先放入冰箱里冷过的玻璃碗里，用1pint打发奶油，加入2汤匙白糖，手握式在中速大概7-10分钟左右。In a cold bowl whip the 1 pint(16 oz) heavy cream with 2 tbsp sugar on a low speed and gradually increase one speed, for about 7-10 minutes or until soft peaks form. Put the whipped cream in the refrigerator.

打好的奶油放入冰箱里冷藏待用。这个材料待会会铺成一层。

将冷藏过的蛋黄酱取出，加入16oz(1杯）意大利忌廉奶酪混合均匀。Hand blend 1 cup Mascarpone cheese and Zabaglione （egg yolk mixture) and mix until well blended. Cover and refrigerate.

蛋黄馅混合好以后再放入冰箱冷藏待用。这个待会会铺成一层。

将1杯浓咖啡，2汤匙糖，1汤匙香草精和半杯甜酒混合均匀。Mix 1 cups Espresso, 2 tbsp sugar, 1 tbsp vanilla, 1/2 cup of Marsala. Dip the ladyfingers briefly in the coffee mixture, not to over saturated.

将手指饼正反面在咖啡液里沾一次，放入玻璃容器底部摆齐。Arrange the ladyfingers on the bottom of the container, then spoon the cheese mixture (yellow) over cookies, followed by whipped cream layer, and sprinkle 1 tbsp cocoa powder.

取出冷藏的蛋黄馅和奶油馅料。先铺一层蛋黄馅。

再铺上一层奶油馅。

散上一层可可粉。

重复以上四个步骤，再重复铺上手指饼，蛋黄馅，奶油馅和可可粉。放入冰箱里冷藏5小时后就可以切块出盘了。Repeat 1-2 more times ending with cocoa. Cover and refrigerate for 5+ hours so that cookies can soften as they absorb moisture. Garnish and serve.