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這次學生有兩組翻車，因為他們太熱血沸騰，直接把麵糊過度打發打到油水分離．．．我事後又重做了一批給他們吃
180Please respect copyright.ＰＥＮＡＮＡME6jDVPorS
材料：180Please respect copyright.ＰＥＮＡＮＡbr1rRAacuB
全蛋 ３顆180Please respect copyright.ＰＥＮＡＮＡa9BoHLSL5r
馬斯卡彭 ５００ｇ180Please respect copyright.ＰＥＮＡＮＡLDuxFRDYWq
動物性鮮奶油 ８０ｇ180Please respect copyright.ＰＥＮＡＮＡvvSxwGIid1
砂糖 ７０ｇ180Please respect copyright.ＰＥＮＡＮＡWyox4qsPDJ
蘭姆酒 １０ｇ180Please respect copyright.ＰＥＮＡＮＡuvqPVIlJjP
咖啡香甜酒 ２５ｇ180Please respect copyright.ＰＥＮＡＮＡL7jwHDFTbN
濃縮咖啡 ２５０ｇ180Please respect copyright.ＰＥＮＡＮＡg8eJe7XO7i
手指餅乾 ２０支180Please respect copyright.ＰＥＮＡＮＡoD68Rf9Xyc
防潮可可粉
180Please respect copyright.ＰＥＮＡＮＡt5XXzzPTdK
作法：180Please respect copyright.ＰＥＮＡＮＡ8xWesPtEpr
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。180Please respect copyright.ＰＥＮＡＮＡenVTWM5icx
２：蛋黃與一半的砂糖打發至濃稠狀，加入馬斯卡彭、鮮奶油、蘭姆酒輕輕拌至滑順。180Please respect copyright.ＰＥＮＡＮＡlmrITSoopQ
３：蛋白與一半的砂糖打發至堅挺狀，將蛋白分三次加入２中輕輕拌勻。180Please respect copyright.ＰＥＮＡＮＡBdkh75BHuD
４：依照裝提拉米蘇容器的大小，決定手指餅乾的長度（可以折半或折三分之一），沾取咖啡液後放入容器，淋上一層３，重複步驟直到填至８～９分滿（手指餅乾不可露出），蓋上蓋子或封上保鮮膜冰入冰箱冷藏最少四小時。180Please respect copyright.ＰＥＮＡＮＡWGP1gfyrIf
５：食用前用篩網篩上一層可可粉即可。180Please respect copyright.ＰＥＮＡＮＡFzLW895oLG
180Please respect copyright.ＰＥＮＡＮＡ1SKjTA1BjO
180Please respect copyright.ＰＥＮＡＮＡZvutr2bmdl
