食材
馬斯卡彭芝士 Mascarpone Cheese 400克/g
鮮奶油 Whipping cream 400克/g
糖粉 Caster sugar 40克/g
即溶咖啡粉 Instant coffee powder 15克/g
水 Water 150克/g
手指餅 Ladyfinger biscuit 1包/Pack
咖啡酒或冧酒 Coffee Liqueur or Rum 15毫升/ml
可可粉 Cocoa powder 適量/As need
作法:
1 ：
咖啡粉加水拌勻 Mix the coffee powder with water until well combined.
2 ：
將手指餅浸咖啡內1秒立即撈起備用 Dip the ladyfingers into the coffee for 1 second and immediately remove them for later use.
3 ：
將糖粉加入忌廉內，以電動打蛋器打發至忌廉開始不能流動 Add caster sugar to the cream and beat with an electric mixer until the cream starts to thicken and cannot flow.
4 ：
加入馬斯卡彭芝士及酒，再以中速打發至忌廉企身 Add mascarpone cheese and liquor to the cream, and beat on medium speed until the cream is firm.
5 ：
將忌廉放入袋 Put the cream into a pastry bag.
6 ：
在容器底部放一層手指餅，唧一層忌廉 Place a layer of ladyfingers at the bottom of a mould, then pipe a layer of cream on top of it.
7 ：
重覆2-3次 Repeat 2-3 times.
8 ：
灑上可可粉粉 Sprinkle cocoa powder on top.
9 ：
放入雪櫃冷藏2小時即可享用 Refrigerate for 2 hours before serving.
