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
312Please respect copyright.ＰＥＮＡＮＡ53jrsBuUOq
材料：312Please respect copyright.ＰＥＮＡＮＡoXFyfAvIYk
全蛋 ３顆312Please respect copyright.ＰＥＮＡＮＡWB4stsU8uX
馬斯卡彭 ５００ｇ312Please respect copyright.ＰＥＮＡＮＡARnGa3cxXJ
動物性鮮奶油 ８０ｇ312Please respect copyright.ＰＥＮＡＮＡFhnVFq24Y8
砂糖 ７０ｇ312Please respect copyright.ＰＥＮＡＮＡXYWGG7gwvI
蘭姆酒 １０ｇ312Please respect copyright.ＰＥＮＡＮＡuYqh5S6ZTu
咖啡香甜酒 ２５ｇ312Please respect copyright.ＰＥＮＡＮＡQOhrmGK3XZ
濃縮咖啡 ２５０ｇ312Please respect copyright.ＰＥＮＡＮＡX6ldlE16Aw
手指餅乾 ２０支312Please respect copyright.ＰＥＮＡＮＡznfX6O0iei
防潮可可粉
312Please respect copyright.ＰＥＮＡＮＡXFlmb6xrI3
作法：312Please respect copyright.ＰＥＮＡＮＡv8ETLAciLW
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。312Please respect copyright.ＰＥＮＡＮＡHpDfIcVAEc
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。312Please respect copyright.ＰＥＮＡＮＡ7JQrwuk9RK
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。312Please respect copyright.ＰＥＮＡＮＡFIjFMUsJR2
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。312Please respect copyright.ＰＥＮＡＮＡTz0dCTrtaj
５：食用前用篩網篩上一層可可粉即可。312Please respect copyright.ＰＥＮＡＮＡsI5ZAEaXE2
312Please respect copyright.ＰＥＮＡＮＡ9SJGMfrGLo
312Please respect copyright.ＰＥＮＡＮＡ8fS9rSOBF5
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