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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
256Please respect copyright.ＰＥＮＡＮＡosvhMPUyAF
材料：256Please respect copyright.ＰＥＮＡＮＡ7GQyFldG6P
全蛋 ３顆256Please respect copyright.ＰＥＮＡＮＡpJGaVtOn4z
馬斯卡彭 ５００ｇ256Please respect copyright.ＰＥＮＡＮＡXoG6QZXivC
動物性鮮奶油 ８０ｇ256Please respect copyright.ＰＥＮＡＮＡjxeLdxIf4Y
砂糖 ７０ｇ256Please respect copyright.ＰＥＮＡＮＡ5SPsf07F6s
蘭姆酒 １０ｇ256Please respect copyright.ＰＥＮＡＮＡxherCABLb5
咖啡香甜酒 ２５ｇ256Please respect copyright.ＰＥＮＡＮＡSopH963Zvl
濃縮咖啡 ２５０ｇ256Please respect copyright.ＰＥＮＡＮＡ83cCSvi5Ee
手指餅乾 ２０支256Please respect copyright.ＰＥＮＡＮＡwl9dNQ0ZHv
防潮可可粉
256Please respect copyright.ＰＥＮＡＮＡMWomzB1cuA
作法：256Please respect copyright.ＰＥＮＡＮＡOsOrcyTRvL
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。256Please respect copyright.ＰＥＮＡＮＡemidorIk2N
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。256Please respect copyright.ＰＥＮＡＮＡUpbPwjXA2U
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。256Please respect copyright.ＰＥＮＡＮＡAbWG18y5oN
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。256Please respect copyright.ＰＥＮＡＮＡA5VTnqApoP
５：食用前用篩網篩上一層可可粉即可。256Please respect copyright.ＰＥＮＡＮＡM4ki4HRGPK
256Please respect copyright.ＰＥＮＡＮＡseay8xccr7
256Please respect copyright.ＰＥＮＡＮＡQILhITVl7G
