百香果芒果提拉米苏蛋糕｜Passionfruit Mango Tiramisu Cake

简单又好吃的手指饼干做法Find the recipe for easy & tasty lady fingers : • 手指饼干 | Lady Fingers
百香果芒果提拉米苏蛋糕｜Passionfruit Mango Tiramisu Cake:
浸泡手指饼干的咖啡液 Coffee mix to soak lady fingers in：
（3 种材料 3ingredients ）
咖啡酒 Kahlua 15g
纯净水 Water 20g
意式浓缩 Espresso 30ml
（如果没有咖啡机做意式浓缩，可以用26克水加4克咖啡粉代替 if espresso is unavailable, replace with 4g instant coffee + 26 g water）
所有材料混合在一起即可
Mix all the ingredients together
提拉米苏慕斯 Tiramisu：
（7 种材料7 ingredients）
马斯卡彭 Mascarpone 250g
吉利丁片 Gelatin sheet 6g
蛋黄 egg yolk 62g＋糖 A sugar A 15g
糖 B sugar B 50g ＋水 water 50g
鲜奶油whipping cream 180g＋咖啡酒 Kahlua 6g
马斯卡彭放至常温 Let Mascarpone reach room temperature
吉利丁用纯净水泡软后倒去多余的水，放冷藏保存 Soak gelatin sheet in water, remove water once softened, keep gelatin in cooler
分离出蛋黄
separate the yolk
糖B加水，加热 Add water to sugar B, heat
煮糖水的同时，把糖A加入蛋黄里，打发至粘稠、颜色变浅 Add sugar A to egg yolk, beat until sticky and lighter in tone while heating sugar water
将糖水烧至120度关火 Heat sugar water to 120C (248F), turn off stove
缓慢将糖水倒入蛋黄里，边倒边用打蛋器混合均匀（糖水不能直接碰到打蛋器或者盆壁）Slowly pour sugar water into egg yolk, while beating with beater (make sure you’re not pouring sugar water onto beater or sides of bowl)
泡软的吉利丁隔热水融化（一融化马上拿出、吉利丁温度不可过高）Melt softened gelatin sheet by placing in container soaked in warm water (remove immediately once melted, gelatin should not be overheated)
在蛋黄温热的时候，倒入融化的吉利丁拌匀 Add melted gelatin into warm egg yolk, mix well
马斯卡彭用蛋抽打顺滑 Beat mascarpone with beater until smooth
和蛋黄糊混合均匀（如果蛋黄糊有一点凝固，可以隔温水混合）Mix well with egg yolk paste (if egg yolk paste has solids in it, then mix while container is in warm water)
此时可选择过筛一遍 you can choose to run the mixture through a sift
奶油加入咖啡酒 Add Kahlua to cream
打发至 7 分发的状态（有流动性、像酸奶的质地）Beat until 70% fluffy (runny, yogurt-like texture)
加入到蛋黄糊里、拌匀 Add into egg yolk paste, mix well
慕斯糊做好啦 Your mousse paste is ready!
组装 Assembly：
先在模具中挤一层慕斯糊（模具尺寸22*16*4）（配方量是一个6寸的量，不需要一摸一样的模具哦）Coat cake mold with mousse paste (my mold is 22*16*4 cm/8.6*6.2*1.6 Inch, you don’t need the same mold, but the recipe for a 6 inch/15.24 cm cake)
将手指饼干用咖啡液浸湿，放置在慕斯糊上 Soak lady finger in coffee mix, position on top of mousse paste
重复以上步骤 Repeat this step
将剩余慕斯糊盖在第二层手指饼干上 Cover second layer of lady fingers with mousse paste
晃动使其平整 Shake gently to flatten
冷冻 2 小时或者冷藏至少 6 小时 Freeze for 2 hrs or place in fridge for at least 6 hrs
百香果芒果淋面：Passionfruit Cake Drip
（3种材料）(3 ingredients )
百香果果茸 Passionfruit filling 100g
糖 Sugar 55g
芒果果肉 Mango meat 185g
百香果果茸加糖 Add sugar to passionfruit filling
放入锅中加热至沸腾 Bring to a boil in pan
转中小火熬至粘稠 Turn to medium low and cook until sticky
放凉至常温 Let cool to room temperature
加入芒果果肉，拌匀 Add mango meat, mix well
均匀放置在冷藏或者冷冻后的提拉米苏上面 Position on top of tiramisu taken from freezer or fridge
完成啦！And you’re done!
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