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提拉m苏（Tiramisu）是意大利的甜点经典，据说吃了美味的提拉m苏之后，会幸福快乐的似神仙。关于提拉m苏的由来，有
一个温馨的故事：二战时期，一个意大利士兵要出征了，可是家里已经什么也
没有了，爱他的夫人为了给他预备干粮，把家里所有能吃的饼干、
面包全做进了一个糕点里，那个糕点就叫提拉m苏。每当这个士兵在战场上吃到提拉m苏就会想起他的家，想起家中心爱的人。一层浸透了Espresso咖啡与酒（Masala、Rum或Brandy）、质感和海绵蛋糕有点像的手指饼干，一层混合了Mascarpone、蛋、鲜奶油和糖的芝士糊，层层叠上去，上头再撒一层薄薄的可可粉，这就是传说中的提拉m苏Tiramisu。 综合了Espresso（特浓意大利咖啡）的苦、蛋与糖的润、甜酒的醇、巧克力的馥郁、手指饼干的绵密、乳酪和鲜奶油的稠香、可可粉的干爽，把 “ 甜 ” 以及甜所能唤起的种（
种植）种（种植）错综复杂的体验，交糅着一层层演绎到极致。Tiramisu，在意大利文里，有 “ 带我走 ” 的含义，只是，谁能带谁走，谁肯带我走，我又能带谁走？ 不知道走，我们又能走到
哪里去？ 不知道英文版的所谓正宗提拉m苏的配料做法。TIRAMISU 3 egg yolks 100g caster sugar 1tsp vanilla essence 500g mascarpone cheese 6 shot espresso coffee 4tbsp coffee liqueur 20 savoiardi biscuits Cocoa powder, to serveMethod: Beat the egg yolks with the sugar and vanilla essence until pale and thick. In a separate bowl, beat the cream into the mascarpone to loosen it and then carefully fold it into the egg mixture. You can use one large serving bowl or six individual glasses. Mix together the coffee and liqueur in a shallow bowl and dip the biscuits into this mixture before placing them at the bottom of the bowl. If using individual glasses, it may be necessary to break the biscuits in half before dipping. Continue until all the biscuits are used and pour any remaining coffee mixture over the biscuits in the bowl. Spoon the mascarpone mixture on top of the biscuits layer. Finish with a dusting of cocoa powder. Serves 6
