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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
183Please respect copyright.ＰＥＮＡＮＡI41ZozWJMm
材料：183Please respect copyright.ＰＥＮＡＮＡ83vpXIQifi
全蛋 ３顆183Please respect copyright.ＰＥＮＡＮＡJ5YTT6zCL4
馬斯卡彭 ５００ｇ183Please respect copyright.ＰＥＮＡＮＡ0tA0BneMXV
動物性鮮奶油 ８０ｇ183Please respect copyright.ＰＥＮＡＮＡSj9sgHynHa
砂糖 ７０ｇ183Please respect copyright.ＰＥＮＡＮＡipKasRczL9
蘭姆酒 １０ｇ183Please respect copyright.ＰＥＮＡＮＡwK2HipHFdM
咖啡香甜酒 ２５ｇ183Please respect copyright.ＰＥＮＡＮＡu4Wu1BMfnF
濃縮咖啡 ２５０ｇ183Please respect copyright.ＰＥＮＡＮＡZ7DPV4QO28
手指餅乾 ２０支183Please respect copyright.ＰＥＮＡＮＡKKtEgcIWyl
防潮可可粉
183Please respect copyright.ＰＥＮＡＮＡUZeKoeUW2I
作法：183Please respect copyright.ＰＥＮＡＮＡR6389OYik8
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。183Please respect copyright.ＰＥＮＡＮＡjsh9weuXPx
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。183Please respect copyright.ＰＥＮＡＮＡ0K2Rgk8byd
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。183Please respect copyright.ＰＥＮＡＮＡGsHXxJUIes
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。183Please respect copyright.ＰＥＮＡＮＡrt0amSnrlC
５：食用前用篩網篩上一層可可粉即可。183Please respect copyright.ＰＥＮＡＮＡKs3yflrIkw
183Please respect copyright.ＰＥＮＡＮＡt5irwI45QT
183Please respect copyright.ＰＥＮＡＮＡXZ8oamdZH0
