偷懒而成就的Mascarpone Trifle

第一次做Tiramisu的时候，辛苦地遍寻手指饼。于是在TJ's看到新上市的手指饼就立刻屯了2盒。不过看到这个Mascarpone Trifle的食谱，立刻改变了我再做Tiramisu的打算。

说起这Trifle，或可译作蛋糕布丁，历史可追溯至文艺复兴时期，是一款经典的英式冷冻甜品。Trifle一词，来自法文的“松露/块状”，意思是没什么大不了的事。它是由一层淋泡过甜酒的蛋糕，再加上一层Custard、水果和打发的奶油组合而成。层层叠叠的蛋糕本身看起来就非常诱人，各家不同的食谱又蕴含了不同的食材，足以满足不同人的喜好。至于口味么，就这个Mascarpone Trifle来说，从最上层往下满满一勺子，混合了甜酒的淳、巧克力的香浓、草莓的清甜……



虽然Trifle一贯漂亮得让人一见就很有冲动想立刻尝试做来吃，但是因为要另外做一片海绵蛋糕，无奈懒惰的我一直抗拒着不愿动手，只限于看着Trifle的图片流口水。因为手指饼是一向用来配合Mascarpone做Tiramisu的，所以最终看到了这个Mascarpone Trifle，终于让我顺理成章地用手里现成的手指饼去替代原方里的海绵蛋糕，这才最终成就了这个甜品。

Mascarpone Trifle--Recipe from THE ESSENTIAL DESSERT COOKBOOK

Preparation time: 40 minutes + chilling
Total cooking time: 10 minutes
Serves 4-6

175g plain sponge cake
1/2 cup Tia Maria or Kahlua
70g dark chocolate, grated
500g strawberries, hulled
cocoa powder and icing sugar, to dust

Custard
4 egg yolks
2 tbsp sugar
2 tsp cornflour
1/2 cup cream
1/2 cup milk
2 tsp vanilla essence
1 1/3 cups cream, extra
250g mascarpone

1. Cut the cake into chunks and put in the base of a 1.75 litre dish.

2. Spoon the liqueur over the cake and sprinkle with half the grated chocolate.

3. Slice a third of the strawberries and sprinkle over the top. Cover and refrigerate.

4. To make the custard, whisk together the yolks, sugar and cornflour until thick and pale.

5. Heat the cream and milk in a pan until almost boiling, then gradually whisk into the yolk mixture.

6. Pour into a clean pan and return to low heat, until the custard thickens and coasts the back of a spoon.

7. Remove from the heat and stir in the vanilla essence and remaining grated chocolate until smooth. Cover the surface with plastic wrap, to stop a skin forming , and allow to cool.

8. Whip a third of the extra cream until soft peaks form and gently fold this and the mascarpone into the cooled custard.

9. Spoon over the cake and strawberries, cover with plastic wrap and then refrigerate until needed.

10. When you are ready to serve, whip the remaining cream until stiff peaks form and spoon over the trifle. Cut the remaining strawberries in half and arrange on top. Dust with a mixture of cocoa powder and icing sugar to serve.



马斯卡彭蛋糕布丁（食谱摘自the essential dessert cookbook）
4-6人份

175g 海绵蛋糕
1/2 cup 天万利或咖啡蜜酒
70g 黑巧克力，切碎片
500g 草莓
可可粉和糖粉，装饰用

卡士达
4个蛋黄
2tbsp 糖
2tsp 玉米淀粉
1/2 cup 鲜奶油
1/2 cup 牛奶
2tsp 香草精
1 1/3 cups 鲜奶油，额外
250g 马斯卡彭芝士

1. 根据杯子底部的尺寸，切一片蛋糕垫在杯底。

2. 用勺子将甜酒倒在蛋糕上让其吃透，再将一半量的黑巧克力撒在蛋糕上。

3. 将1/3量的草莓切片，铺在巧克力层上，盖上保鲜膜，冷藏。

4. 用电动搅拌机打匀蛋黄、糖和玉米淀粉，直至变厚，颜色变浅。

5. 在小锅里加热鲜奶油和牛奶，在即将沸腾前离火，慢慢加入蛋黄液中。

6. 将蛋黄奶液倒入一个干净的小锅，继续小火加热至卡士达变厚。

7. 将卡士达离火，加入香草精和剩余的黑巧克力，搅拌至光滑。盖上保鲜膜，让其冷却。

8. 额外的鲜奶油中取1/3稍微打发，和马斯卡彭芝士一起轻柔地拌进冷却的卡士达里。

9. 将完成的卡士达盛入容器内的草莓上，盖上保鲜膜，冷藏。

10.在吃之前，将剩余的2/3的鲜奶油硬性打发，盛在蛋糕顶部，草莓切块装饰。筛上可可粉和糖粉的混合，装饰。