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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
234Please respect copyright.ＰＥＮＡＮＡ6tZVJHwyvS
材料：234Please respect copyright.ＰＥＮＡＮＡ124V3KGZyM
全蛋 ３顆234Please respect copyright.ＰＥＮＡＮＡWS8DCt57mN
馬斯卡彭 ５００ｇ234Please respect copyright.ＰＥＮＡＮＡS7oFp0v1Vo
動物性鮮奶油 ８０ｇ234Please respect copyright.ＰＥＮＡＮＡ6K07O1aq5z
砂糖 ７０ｇ234Please respect copyright.ＰＥＮＡＮＡcmbvC9HjYF
蘭姆酒 １０ｇ234Please respect copyright.ＰＥＮＡＮＡh7sYULx9nC
咖啡香甜酒 ２５ｇ234Please respect copyright.ＰＥＮＡＮＡTZ7hBS9PTh
濃縮咖啡 ２５０ｇ234Please respect copyright.ＰＥＮＡＮＡzm2HeOR08w
手指餅乾 ２０支234Please respect copyright.ＰＥＮＡＮＡgTCegdMH6D
防潮可可粉
234Please respect copyright.ＰＥＮＡＮＡNTSAyv3cdi
作法：234Please respect copyright.ＰＥＮＡＮＡHr0yUT3yn2
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。234Please respect copyright.ＰＥＮＡＮＡfIzfFaapWN
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。234Please respect copyright.ＰＥＮＡＮＡ1hg5qVXEnz
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。234Please respect copyright.ＰＥＮＡＮＡSCQGkybD2e
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。234Please respect copyright.ＰＥＮＡＮＡ6GSYx96Ata
５：食用前用篩網篩上一層可可粉即可。234Please respect copyright.ＰＥＮＡＮＡs1oe4LGUH1
234Please respect copyright.ＰＥＮＡＮＡ5pzosZePn1
234Please respect copyright.ＰＥＮＡＮＡ2Zj5zqSYSe
