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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
269Please respect copyright.ＰＥＮＡＮＡGjMWR5HLlc
材料：269Please respect copyright.ＰＥＮＡＮＡTJDVl0Ba6D
全蛋 ３顆269Please respect copyright.ＰＥＮＡＮＡaClKJIgWve
馬斯卡彭 ５００ｇ269Please respect copyright.ＰＥＮＡＮＡRtJBdt3GXc
動物性鮮奶油 ８０ｇ269Please respect copyright.ＰＥＮＡＮＡ6qHVVmu1g4
砂糖 ７０ｇ269Please respect copyright.ＰＥＮＡＮＡ0Mkg7Ywoqs
蘭姆酒 １０ｇ269Please respect copyright.ＰＥＮＡＮＡeJw2Iva5Um
咖啡香甜酒 ２５ｇ269Please respect copyright.ＰＥＮＡＮＡXgYyAdDn1L
濃縮咖啡 ２５０ｇ269Please respect copyright.ＰＥＮＡＮＡvKvjf4Knof
手指餅乾 ２０支269Please respect copyright.ＰＥＮＡＮＡOTYFZuDoG4
防潮可可粉
269Please respect copyright.ＰＥＮＡＮＡQyBPYDI70A
作法：269Please respect copyright.ＰＥＮＡＮＡoeYq2IKJG9
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。269Please respect copyright.ＰＥＮＡＮＡZ8xphoieMN
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。269Please respect copyright.ＰＥＮＡＮＡ8BdqFgwwP5
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。269Please respect copyright.ＰＥＮＡＮＡuEXJ5vie8s
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。269Please respect copyright.ＰＥＮＡＮＡcs823VfZ4h
５：食用前用篩網篩上一層可可粉即可。269Please respect copyright.ＰＥＮＡＮＡoZgJibOR4r
269Please respect copyright.ＰＥＮＡＮＡfzG5NtwRb0
269Please respect copyright.ＰＥＮＡＮＡrYnmLHACQt
