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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
253Please respect copyright.ＰＥＮＡＮＡpCy3PyGVOL
材料：253Please respect copyright.ＰＥＮＡＮＡvpBQn47GwA
全蛋 ３顆253Please respect copyright.ＰＥＮＡＮＡW7Zc29QZhz
馬斯卡彭 ５００ｇ253Please respect copyright.ＰＥＮＡＮＡLKMlDQjBoe
動物性鮮奶油 ８０ｇ253Please respect copyright.ＰＥＮＡＮＡR9lCKdgeDP
砂糖 ７０ｇ253Please respect copyright.ＰＥＮＡＮＡdQL6gPNi5c
蘭姆酒 １０ｇ253Please respect copyright.ＰＥＮＡＮＡjhfZSwRfsF
咖啡香甜酒 ２５ｇ253Please respect copyright.ＰＥＮＡＮＡGuRQbTF2T3
濃縮咖啡 ２５０ｇ253Please respect copyright.ＰＥＮＡＮＡRsMmacNS2w
手指餅乾 ２０支253Please respect copyright.ＰＥＮＡＮＡkeU59LiEkM
防潮可可粉
253Please respect copyright.ＰＥＮＡＮＡ8uzWDPyZLa
作法：253Please respect copyright.ＰＥＮＡＮＡgVkvIkYdz5
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。253Please respect copyright.ＰＥＮＡＮＡVUX2J60mzX
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。253Please respect copyright.ＰＥＮＡＮＡ9b9ZRMbDd1
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。253Please respect copyright.ＰＥＮＡＮＡwBIfoLB8Ze
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。253Please respect copyright.ＰＥＮＡＮＡX8jofd8zjc
５：食用前用篩網篩上一層可可粉即可。253Please respect copyright.ＰＥＮＡＮＡcQUv8piFd9
253Please respect copyright.ＰＥＮＡＮＡylebztXqzQ
253Please respect copyright.ＰＥＮＡＮＡ6dh9cD8OBh
