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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
217Please respect copyright.ＰＥＮＡＮＡrAMDq0z3ZM
材料：217Please respect copyright.ＰＥＮＡＮＡdJIpdie0bo
全蛋 ３顆217Please respect copyright.ＰＥＮＡＮＡoeFduYGkCr
馬斯卡彭 ５００ｇ217Please respect copyright.ＰＥＮＡＮＡSULrZCMP07
動物性鮮奶油 ８０ｇ217Please respect copyright.ＰＥＮＡＮＡpb0AlJq4UH
砂糖 ７０ｇ217Please respect copyright.ＰＥＮＡＮＡZyaBk74qoD
蘭姆酒 １０ｇ217Please respect copyright.ＰＥＮＡＮＡt2XEja3vqi
咖啡香甜酒 ２５ｇ217Please respect copyright.ＰＥＮＡＮＡft3rr0YV1B
濃縮咖啡 ２５０ｇ217Please respect copyright.ＰＥＮＡＮＡkRBv7QNWw9
手指餅乾 ２０支217Please respect copyright.ＰＥＮＡＮＡV98A6ug2Ns
防潮可可粉
217Please respect copyright.ＰＥＮＡＮＡVWOFcRh4Fc
作法：217Please respect copyright.ＰＥＮＡＮＡlChTr8h6iq
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。217Please respect copyright.ＰＥＮＡＮＡVkUWS3L3rJ
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。217Please respect copyright.ＰＥＮＡＮＡoCgavK3soY
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。217Please respect copyright.ＰＥＮＡＮＡgaNB4xZBV7
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。217Please respect copyright.ＰＥＮＡＮＡguzy1IOs3P
５：食用前用篩網篩上一層可可粉即可。217Please respect copyright.ＰＥＮＡＮＡGAp3Bsek4V
217Please respect copyright.ＰＥＮＡＮＡRCxAjTbu1l
217Please respect copyright.ＰＥＮＡＮＡ2llSCkIq5M
