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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：203Please respect copyright.ＰＥＮＡＮＡBigWh3tIwr
全蛋 ３顆203Please respect copyright.ＰＥＮＡＮＡKuez2j5NhO
馬斯卡彭 ５００ｇ203Please respect copyright.ＰＥＮＡＮＡrjgKVnYS0v
動物性鮮奶油 ８０ｇ203Please respect copyright.ＰＥＮＡＮＡvaWkMfwgdd
砂糖 ７０ｇ203Please respect copyright.ＰＥＮＡＮＡiyZB9bNdCj
蘭姆酒 １０ｇ203Please respect copyright.ＰＥＮＡＮＡnxqZuyHECq
咖啡香甜酒 ２５ｇ203Please respect copyright.ＰＥＮＡＮＡlvitAG9KQv
濃縮咖啡 ２５０ｇ203Please respect copyright.ＰＥＮＡＮＡImWpZIl1QI
手指餅乾 ２０支203Please respect copyright.ＰＥＮＡＮＡjipmv672jb
防潮可可粉
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作法：203Please respect copyright.ＰＥＮＡＮＡNezkdP1o4t
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。203Please respect copyright.ＰＥＮＡＮＡJGX8dGqjCV
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。203Please respect copyright.ＰＥＮＡＮＡlPlmjLB0u8
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。203Please respect copyright.ＰＥＮＡＮＡAmSz9RDDpM
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。203Please respect copyright.ＰＥＮＡＮＡZ5DDu6Urpf
５：食用前用篩網篩上一層可可粉即可。203Please respect copyright.ＰＥＮＡＮＡasKfQTivLV
203Please respect copyright.ＰＥＮＡＮＡEeNh5zwdKu
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