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
316Please respect copyright.ＰＥＮＡＮＡU7grbRLmS2
材料：316Please respect copyright.ＰＥＮＡＮＡjGzyHCu1FL
全蛋 ３顆316Please respect copyright.ＰＥＮＡＮＡ71uyV2EywF
馬斯卡彭 ５００ｇ316Please respect copyright.ＰＥＮＡＮＡi2C3gGXUJn
動物性鮮奶油 ８０ｇ316Please respect copyright.ＰＥＮＡＮＡl8o2ps66vb
砂糖 ７０ｇ316Please respect copyright.ＰＥＮＡＮＡBeiIeS0PAw
蘭姆酒 １０ｇ316Please respect copyright.ＰＥＮＡＮＡIe0eWI3WLi
咖啡香甜酒 ２５ｇ316Please respect copyright.ＰＥＮＡＮＡIG9iOgCfuk
濃縮咖啡 ２５０ｇ316Please respect copyright.ＰＥＮＡＮＡ3m2zT1Zhyf
手指餅乾 ２０支316Please respect copyright.ＰＥＮＡＮＡjijCEErk3s
防潮可可粉
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作法：316Please respect copyright.ＰＥＮＡＮＡyZnyjG2uVC
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。316Please respect copyright.ＰＥＮＡＮＡwFD8kVfoqu
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。316Please respect copyright.ＰＥＮＡＮＡshkP5expih
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。316Please respect copyright.ＰＥＮＡＮＡIXD34B21F8
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。316Please respect copyright.ＰＥＮＡＮＡHnZihfiMb8
５：食用前用篩網篩上一層可可粉即可。316Please respect copyright.ＰＥＮＡＮＡfxihAjHkQu
316Please respect copyright.ＰＥＮＡＮＡV41u3macRk
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