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
313Please respect copyright.ＰＥＮＡＮＡmk6pE3rZ5S
材料：313Please respect copyright.ＰＥＮＡＮＡ4ckJqhyWSl
全蛋 ３顆313Please respect copyright.ＰＥＮＡＮＡ2piy0Jyy0q
馬斯卡彭 ５００ｇ313Please respect copyright.ＰＥＮＡＮＡJui9efthMv
動物性鮮奶油 ８０ｇ313Please respect copyright.ＰＥＮＡＮＡ6U9Xqxndrm
砂糖 ７０ｇ313Please respect copyright.ＰＥＮＡＮＡxneYK4jYNc
蘭姆酒 １０ｇ313Please respect copyright.ＰＥＮＡＮＡqdmFYteTep
咖啡香甜酒 ２５ｇ313Please respect copyright.ＰＥＮＡＮＡN4SrHd1YXs
濃縮咖啡 ２５０ｇ313Please respect copyright.ＰＥＮＡＮＡEnMSEUIshd
手指餅乾 ２０支313Please respect copyright.ＰＥＮＡＮＡRSrxCaAkok
防潮可可粉
313Please respect copyright.ＰＥＮＡＮＡM4QHKNfwdH
作法：313Please respect copyright.ＰＥＮＡＮＡxTsAmBGLFh
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。313Please respect copyright.ＰＥＮＡＮＡfplKUsrvxm
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。313Please respect copyright.ＰＥＮＡＮＡQ4r98ByVbG
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。313Please respect copyright.ＰＥＮＡＮＡx5MZNzxwcF
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。313Please respect copyright.ＰＥＮＡＮＡXUqe5FZShD
５：食用前用篩網篩上一層可可粉即可。313Please respect copyright.ＰＥＮＡＮＡrJYliw0W4j
313Please respect copyright.ＰＥＮＡＮＡuKL42b0INB
313Please respect copyright.ＰＥＮＡＮＡN0UXWrcCBv
