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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：233Please respect copyright.ＰＥＮＡＮＡEGElz6YlGd
全蛋 ３顆233Please respect copyright.ＰＥＮＡＮＡCxPSUdCVys
馬斯卡彭 ５００ｇ233Please respect copyright.ＰＥＮＡＮＡLWbb7kIDDY
動物性鮮奶油 ８０ｇ233Please respect copyright.ＰＥＮＡＮＡ5zzLVV56H8
砂糖 ７０ｇ233Please respect copyright.ＰＥＮＡＮＡ9aSaAB5kpK
蘭姆酒 １０ｇ233Please respect copyright.ＰＥＮＡＮＡbcTtOUThMY
咖啡香甜酒 ２５ｇ233Please respect copyright.ＰＥＮＡＮＡkqTX7S3odd
濃縮咖啡 ２５０ｇ233Please respect copyright.ＰＥＮＡＮＡfJoKG83DX3
手指餅乾 ２０支233Please respect copyright.ＰＥＮＡＮＡISI9fTv6rW
防潮可可粉
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作法：233Please respect copyright.ＰＥＮＡＮＡ43lpwBO27M
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。233Please respect copyright.ＰＥＮＡＮＡLTVulJ7KIA
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。233Please respect copyright.ＰＥＮＡＮＡZglmEg30Q6
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。233Please respect copyright.ＰＥＮＡＮＡy8rWhUs5vn
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。233Please respect copyright.ＰＥＮＡＮＡbEz4mLONQw
５：食用前用篩網篩上一層可可粉即可。233Please respect copyright.ＰＥＮＡＮＡggDHTS6TcD
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