![](https://static.penana.com/images/chapter/1160541/0f_S__3719177.jpg)
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
80Please respect copyright.PENANAjVrRtmsejb
材料:80Please respect copyright.PENANAXEjZOsH9jq
全蛋 3顆80Please respect copyright.PENANAPGnf6NHyiB
馬斯卡彭 500g80Please respect copyright.PENANA2tKe4we15n
動物性鮮奶油 80g80Please respect copyright.PENANA7COaOPRVWC
砂糖 70g80Please respect copyright.PENANA4VFJzKARqy
蘭姆酒 10g80Please respect copyright.PENANAGwtpU5awDa
咖啡香甜酒 25g80Please respect copyright.PENANAqtcETL5dmu
濃縮咖啡 250g80Please respect copyright.PENANA78UEG5ZVeQ
手指餅乾 20支80Please respect copyright.PENANAHsKZniQDZ6
防潮可可粉
80Please respect copyright.PENANAsWfSfAuJfT
作法:80Please respect copyright.PENANACfMfk6f8oR
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。80Please respect copyright.PENANAZZ6blZKSNJ
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。80Please respect copyright.PENANALoGm2xVUYh
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。80Please respect copyright.PENANAp3khvLGE5J
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。80Please respect copyright.PENANANup75LPCk4
5:食用前用篩網篩上一層可可粉即可。80Please respect copyright.PENANAXoWKwhBlQt
80Please respect copyright.PENANArpxI2F12Nh80Please respect copyright.PENANAxWHQ1M7675