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
307Please respect copyright.ＰＥＮＡＮＡqMnQhCRFNv
材料：307Please respect copyright.ＰＥＮＡＮＡVHYhqSWCqG
全蛋 ３顆307Please respect copyright.ＰＥＮＡＮＡbXAdyxEHb4
馬斯卡彭 ５００ｇ307Please respect copyright.ＰＥＮＡＮＡijK5gbWVt0
動物性鮮奶油 ８０ｇ307Please respect copyright.ＰＥＮＡＮＡvyZOyL1hL5
砂糖 ７０ｇ307Please respect copyright.ＰＥＮＡＮＡAvCCEIUfPc
蘭姆酒 １０ｇ307Please respect copyright.ＰＥＮＡＮＡ73of2Wbj9L
咖啡香甜酒 ２５ｇ307Please respect copyright.ＰＥＮＡＮＡjW88ABkdg5
濃縮咖啡 ２５０ｇ307Please respect copyright.ＰＥＮＡＮＡGEEGauaLtV
手指餅乾 ２０支307Please respect copyright.ＰＥＮＡＮＡH53EmuIOPD
防潮可可粉
307Please respect copyright.ＰＥＮＡＮＡTVmWI8zHgO
作法：307Please respect copyright.ＰＥＮＡＮＡRjjQ9gnHX7
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。307Please respect copyright.ＰＥＮＡＮＡWXMUQ3rB4W
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。307Please respect copyright.ＰＥＮＡＮＡPlT4NrFL0s
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。307Please respect copyright.ＰＥＮＡＮＡXErDF3rYdx
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。307Please respect copyright.ＰＥＮＡＮＡDiFR9K0bvC
５：食用前用篩網篩上一層可可粉即可。307Please respect copyright.ＰＥＮＡＮＡA11vdBz10g
307Please respect copyright.ＰＥＮＡＮＡqJIEIQG4eq
307Please respect copyright.ＰＥＮＡＮＡspLWG8YhiR
