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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
276Please respect copyright.ＰＥＮＡＮＡ5AbWo8qKiE
材料：276Please respect copyright.ＰＥＮＡＮＡaQdxmfeHid
全蛋 ３顆276Please respect copyright.ＰＥＮＡＮＡgo1ReScJqp
馬斯卡彭 ５００ｇ276Please respect copyright.ＰＥＮＡＮＡLOIlgFqrnk
動物性鮮奶油 ８０ｇ276Please respect copyright.ＰＥＮＡＮＡyLP7IXthPK
砂糖 ７０ｇ276Please respect copyright.ＰＥＮＡＮＡiCE9QxLn75
蘭姆酒 １０ｇ276Please respect copyright.ＰＥＮＡＮＡxk1Balgw63
咖啡香甜酒 ２５ｇ276Please respect copyright.ＰＥＮＡＮＡPdj7dAweIL
濃縮咖啡 ２５０ｇ276Please respect copyright.ＰＥＮＡＮＡxAv2xJ5iU5
手指餅乾 ２０支276Please respect copyright.ＰＥＮＡＮＡaPjSBymX7W
防潮可可粉
276Please respect copyright.ＰＥＮＡＮＡWjIj1F3pnO
作法：276Please respect copyright.ＰＥＮＡＮＡ5EliXDuGp9
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。276Please respect copyright.ＰＥＮＡＮＡagVmCrLmEU
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。276Please respect copyright.ＰＥＮＡＮＡEcc604MRFF
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。276Please respect copyright.ＰＥＮＡＮＡ0uVKoGqk5B
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。276Please respect copyright.ＰＥＮＡＮＡxDvQ12m3Uo
５：食用前用篩網篩上一層可可粉即可。276Please respect copyright.ＰＥＮＡＮＡdqrDDntRNa
276Please respect copyright.ＰＥＮＡＮＡUil1mKf8D0
276Please respect copyright.ＰＥＮＡＮＡ0dXWiASrbr
