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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
181Please respect copyright.ＰＥＮＡＮＡeqssLxjz1t
材料：181Please respect copyright.ＰＥＮＡＮＡ64cbNNXzsq
全蛋 ３顆181Please respect copyright.ＰＥＮＡＮＡ6uSv2tfkX9
馬斯卡彭 ５００ｇ181Please respect copyright.ＰＥＮＡＮＡhkfqYtf3xz
動物性鮮奶油 ８０ｇ181Please respect copyright.ＰＥＮＡＮＡkyxRAVZaV6
砂糖 ７０ｇ181Please respect copyright.ＰＥＮＡＮＡsOJ95z2nLI
蘭姆酒 １０ｇ181Please respect copyright.ＰＥＮＡＮＡzkh3YCk9xL
咖啡香甜酒 ２５ｇ181Please respect copyright.ＰＥＮＡＮＡwUpFQxTyRg
濃縮咖啡 ２５０ｇ181Please respect copyright.ＰＥＮＡＮＡSWMh5YAoRe
手指餅乾 ２０支181Please respect copyright.ＰＥＮＡＮＡgyDlK6kSw5
防潮可可粉
181Please respect copyright.ＰＥＮＡＮＡPJBZrYA6Za
作法：181Please respect copyright.ＰＥＮＡＮＡJ46LTID06h
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。181Please respect copyright.ＰＥＮＡＮＡ5diEYVweWQ
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。181Please respect copyright.ＰＥＮＡＮＡMLMvx0Rqqq
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。181Please respect copyright.ＰＥＮＡＮＡaxESOjZs95
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。181Please respect copyright.ＰＥＮＡＮＡZ5im3erC3H
５：食用前用篩網篩上一層可可粉即可。181Please respect copyright.ＰＥＮＡＮＡemECcbmQAI
181Please respect copyright.ＰＥＮＡＮＡJ4Jumwhnu2
181Please respect copyright.ＰＥＮＡＮＡFJdrqoetKu
