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
314Please respect copyright.ＰＥＮＡＮＡ1AIIKPwjro
材料：314Please respect copyright.ＰＥＮＡＮＡFsDy2RsHPH
全蛋 ３顆314Please respect copyright.ＰＥＮＡＮＡuYJksF8mvG
馬斯卡彭 ５００ｇ314Please respect copyright.ＰＥＮＡＮＡNN9itFiGAS
動物性鮮奶油 ８０ｇ314Please respect copyright.ＰＥＮＡＮＡiNzXAU0YSm
砂糖 ７０ｇ314Please respect copyright.ＰＥＮＡＮＡ57CA9OzaZH
蘭姆酒 １０ｇ314Please respect copyright.ＰＥＮＡＮＡLBAo5BI4GV
咖啡香甜酒 ２５ｇ314Please respect copyright.ＰＥＮＡＮＡc2sTW04qJF
濃縮咖啡 ２５０ｇ314Please respect copyright.ＰＥＮＡＮＡqwRsI51WKj
手指餅乾 ２０支314Please respect copyright.ＰＥＮＡＮＡEwJh4m4koo
防潮可可粉
314Please respect copyright.ＰＥＮＡＮＡbVhKxNdVIR
作法：314Please respect copyright.ＰＥＮＡＮＡh5XdXIWB9h
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。314Please respect copyright.ＰＥＮＡＮＡls6mkr4KiD
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。314Please respect copyright.ＰＥＮＡＮＡ3NOOJcesAc
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。314Please respect copyright.ＰＥＮＡＮＡ6uhmnYg7Lc
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。314Please respect copyright.ＰＥＮＡＮＡoY1DVSfgtZ
５：食用前用篩網篩上一層可可粉即可。314Please respect copyright.ＰＥＮＡＮＡtw4OuNLWmb
314Please respect copyright.ＰＥＮＡＮＡ2VMmXW5yTG
314Please respect copyright.ＰＥＮＡＮＡRy9n1RQUzP
