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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
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材料：204Please respect copyright.ＰＥＮＡＮＡAEW7NZAOI2
全蛋 ３顆204Please respect copyright.ＰＥＮＡＮＡj23nKWRdJK
馬斯卡彭 ５００ｇ204Please respect copyright.ＰＥＮＡＮＡTc86oMSkD6
動物性鮮奶油 ８０ｇ204Please respect copyright.ＰＥＮＡＮＡDqMICYuUvu
砂糖 ７０ｇ204Please respect copyright.ＰＥＮＡＮＡ0JayEEiy4i
蘭姆酒 １０ｇ204Please respect copyright.ＰＥＮＡＮＡxlpOgHDih7
咖啡香甜酒 ２５ｇ204Please respect copyright.ＰＥＮＡＮＡdFcVoPHAwr
濃縮咖啡 ２５０ｇ204Please respect copyright.ＰＥＮＡＮＡdQ4BkVN2p9
手指餅乾 ２０支204Please respect copyright.ＰＥＮＡＮＡ84YSpVTndO
防潮可可粉
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作法：204Please respect copyright.ＰＥＮＡＮＡpbqdX2HYYt
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。204Please respect copyright.ＰＥＮＡＮＡBOPElWjUiF
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。204Please respect copyright.ＰＥＮＡＮＡkpQ8hQ5DQ0
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。204Please respect copyright.ＰＥＮＡＮＡsVjUZhj6fx
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。204Please respect copyright.ＰＥＮＡＮＡHAJ0paWZ3U
５：食用前用篩網篩上一層可可粉即可。204Please respect copyright.ＰＥＮＡＮＡUqwnK8bcI0
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204Please respect copyright.ＰＥＮＡＮＡMHiTHjJHpl
