巴罗洛特色提拉米苏
巴罗洛厨师长Gianluca Visani来自意大利北部，拥有丰富烹饪经验的他将典雅高贵的意大利美食带到京城，为您演绎正宗意式美味。Gianluca的美食魔法书记录了他的私房菜和烹饪方法，为您带来意样惊喜！
Gianluca Visani, Italian Chef of Barolo, worked everywhere from Europe to Asia, now he brought the taste of traditional Italian home cooking by presenting diners the vibrancy and romance of Italy with a burst of flavors through new creations. A gastronomic experience of discovery and delight!
巴罗洛特色提拉米苏的做法
步骤1
把蛋黄、糖、马沙拉白葡萄酒混合。Prepare sabayon with egg yolk, sugar and marsala.步骤2
开始烹调并加入马斯卡普尼干酪、奶油及搅拌好的蛋白和砂糖。Once cook add the mascarpone, cream, the whipped egg 3 white with caster sugar.步骤3
手指饼蘸少许咖啡后，与之前的混合物一起放入马提尼玻璃杯中或是卡布奇诺咖啡杯中。Serve in martini glass or cappuccino cup with some lady fingers dipped in coffee.巴罗洛特色提拉米苏的烹饪技巧
Barolo Tiramisu 来自：北京丽思卡尔顿酒店二层 巴罗洛意大利餐厅