Valentine’s情人节Christmas圣诞Mother’s Day母亲节Italian意式
Tiramisu提拉米苏
A 8-serving recipe with a 400-minute beginner workflow, exact seasoning and visible checkpoints.手指饼干配咖啡和马斯卡彭奶酪馅，需冷藏定型，适合提前准备。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
This recipe uses eggs that are not fully cooked: buy pasteurized-in-shell eggs (the carton says pasteurized). Do not serve regular raw eggs to children, older adults, pregnant people or anyone with weak immunity.本菜谱的鸡蛋不会完全煮熟：请买带壳巴氏杀菌蛋（盒上标明pasteurized）。普通生蛋不要给儿童、老人、孕妇或免疫弱者吃。- Brew 1½ cups strong coffee or espresso and cool completely. Separate 4 pasteurized eggs (only the yolks are used here; refrigerate the whites in a covered container for up to 2 days). Measure ½ cup sugar, 16 oz / 450 g mascarpone at room temperature, 1 cup cold heavy cream, 24 ladyfingers and 1 tbsp cocoa powder for dusting. Use a 20×28-cm dish.冲1½杯浓咖啡或意式浓缩，完全放凉。分4个巴氏杀菌蛋（只用蛋黄，蛋白加盖冷藏最多2天）。量½杯糖、450克室温马斯卡彭、1杯冷淡奶油、24根手指饼干、1大匙可可粉撒面；备20×28厘米容器。
Written for 8 servings · cooking more? Use batches按 8 人份写 · 加量请分批按 8 人份寫 · 加量請分批Para 8 porciones · si haces más, por tandas8인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 8 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方8人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Mascarpone马斯卡彭16 oz盎司
- Eggs鸡蛋4
- Sugar白糖0.5 cup杯
- Ladyfingers手指饼干24
- Espresso浓缩咖啡1.5 cups杯
- Heavy cream淡奶油1 cup杯
- Cocoa powder可可粉1 tbsp大勺
Method做法
Whisk the yolks and sugar together in a large bowl until the color lightens.
大碗里把蛋黄和糖打匀，打到颜色变浅。
The mixture is pale yellow and falls in a thick ribbon.颜色变浅黄，提起呈粗缎带落下。
Common mistake & quick fix容易错在哪，怎么补救
A hand mixer makes this easier; keep going until the color changes.用手持打蛋机更省力，打到变色为止。
Beat in the mascarpone until smooth.
拌入马斯卡彭，搅到顺滑。
The mixture is smooth and evenly cloudy, without lumps.糊顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Whip the cream in a cold bowl.
冷碗里打发奶油。
The cream holds soft peaks that curl over when you lift the whisk.奶油能拉出软尖，提起打蛋器尖端弯下。
Common mistake & quick fix容易错在哪，怎么补救
Stop as soon as peaks form; overwhipped cream turns grainy.一出尖就停，打过头会起颗粒。
Fold the whipped cream into the mascarpone mixture.
把打发的奶油翻拌进马斯卡彭糊里。
No dry streaks remain, and the batter is slightly lumpy.看不到干粉，面糊略有小疙瘩。
Common mistake & quick fix容易错在哪，怎么补救
Stop as soon as the streaks vanish; overmixing makes it tough.干粉一消失就停，搅过头会变硬。
Dip each ladyfinger in the cooled coffee for 1 second per side, then lay 12 of them in the dish.
每根手指饼干每面在凉咖啡里蘸1秒，取12根铺进容器。
The biscuits are moist outside but still firm in the middle.饼干外湿内仍硬。
Common mistake & quick fix容易错在哪，怎么补救
Soaking longer makes them soggy and watery.泡久了会软烂出水。
Spread half the cream over the biscuits, then repeat with 12 more biscuits and the rest of the cream.
先铺一半奶油糊，再铺12根饼干，最后铺上剩下的奶油糊。
Common mistake & quick fix容易错在哪，怎么补救
Spread with a spatula; uneven layers cook unevenly.用刮刀抹平，不平会熟得不匀。
Cover and refrigerate, then dust with cocoa through a sieve before serving.
盖好放冰箱冷藏，上桌前用筛子撒上可可粉。
It's set and firm when you gently tilt the dish.轻轻倾斜容器时已凝固定型。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Mascarpone马斯卡彭Rich Italian cream cheese for tiramisu; fold gently — overbeating makes it grainy.浓郁的意大利马斯卡彭奶酪做提拉米苏；轻轻翻拌，打过头会起颗粒。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Ladyfingers手指饼干Crisp Italian savoiardi for tiramisu; dip just 1 s per side or they turn mushy.意式手指饼干做提拉米苏；每面蘸1秒即可，否则会烂。
Espresso浓缩咖啡Strong brewed espresso (or instant espresso powder) for tiramisu; let it cool before dipping.浓缩咖啡（或速溶浓缩粉）做提拉米苏；放凉再蘸。
Heavy cream淡奶油Heavy cream (36%+) won't curdle when simmered—use it for sauces.重奶油（36%以上）煮不易分离，适合做酱。
Cookware厨具
Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Large bowl, whisk or hand mixer, spatula, 20×28-cm dish, sieve大碗、打蛋器或手持打蛋机、刮刀、20×28厘米容器、筛子
Make it a balanced meal营养搭配建议
Treat: enjoy after a lighter plate — lean protein plus a big green salad keeps the meal balanced.甜点小贴士：主餐选清淡的——瘦蛋白加一大盘绿叶沙拉，整餐更均衡。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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