Pick me up

好多人都知道Tiramisu嘅意思就係 'pick-me-up'，但佢嘅歷史就有好多說法，有啲人話係兩個世紀前嘅義大利人將啲leftover撈埋一齊，又有個講法係呢個係40年前由喺義大利一個叫Treviso嘅城市裡面嘅一間餐廳發明。其實都唔知邊個係真！除此之外，亦因為佢好似English Trifle，所以都有人叫佢做Italian Trifle。傳統嘅Tiramisu，filling會用生蛋黄、mascarpone cheese同埋糖，底部同中間夾層就用Lady fingers浸啲Espresso coffee & Tia Maria。我第一次整嘅時候都係用呢個recipe，都整咗almost廿年啦，實在有點悶！早排睇番啲cook books發現可以用橙酒橙汁代替coffee，即刻試下，果然味道清新好多，加上橙味朱古力喺面，令我諗番起小時候最愛的積及朱古力橙餅，好味!

以下呢個Orange-Chocolate Tiramisu係我嘅改良版因為家陣食生雞蛋非常危險，我改咗落whipped cream，一樣咁好味架!

半包 Ladyfingers (通常一大包裡面再分兩小包，呢個份量用一小包就夠)

1 cup orange juice (千祈唔好買果汁先生因為佢橙汁冇橙味，西柚汁冇西柚味，不知所謂！請用Tropicana!)

2 tbsp Grand Marnier

1 cup whipped cream

1/4 cup sugar

500g Mascarpone cheese (整之前喺雪櫃攞出嚟放1小時，make sure佢夠「林」)

適量 Orange-flavoured chocolate, finely grated

1. Combine whipped cream and sugar in a large bowl, beat in high speed until firm

2. Add Mascarpone cheese, beat until smooth and creamy

3. Lay the ladyfingers flat in a shallow 2-quart serving dish. Drizzle with orange juice and Grand Marnier

4. Pour the mascarpone mixture over the ladyfingers and smooth the top

5. Cover and chill for at least 4 hours or overnight

6. To serve, garnish with grated orange-flavoured chocolate

唔like橙汁味，可以用番Espresso and Tia Maria，面嗰層就用番朱古力粉instead of 橙味朱古力。