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
296Please respect copyright.ＰＥＮＡＮＡwuUBuGW7tR
材料：296Please respect copyright.ＰＥＮＡＮＡcsSPckdCi0
全蛋 ３顆296Please respect copyright.ＰＥＮＡＮＡE03gA63UmL
馬斯卡彭 ５００ｇ296Please respect copyright.ＰＥＮＡＮＡ9Zaf3nIk22
動物性鮮奶油 ８０ｇ296Please respect copyright.ＰＥＮＡＮＡKkDR6WWWb8
砂糖 ７０ｇ296Please respect copyright.ＰＥＮＡＮＡwWdJBGLUID
蘭姆酒 １０ｇ296Please respect copyright.ＰＥＮＡＮＡaCeKco6pdD
咖啡香甜酒 ２５ｇ296Please respect copyright.ＰＥＮＡＮＡes3rC5j311
濃縮咖啡 ２５０ｇ296Please respect copyright.ＰＥＮＡＮＡZ5iRUu0Agj
手指餅乾 ２０支296Please respect copyright.ＰＥＮＡＮＡZQsP1yZnJD
防潮可可粉
296Please respect copyright.ＰＥＮＡＮＡczuxMnS4pu
作法：296Please respect copyright.ＰＥＮＡＮＡBJ9vXSR0UG
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。296Please respect copyright.ＰＥＮＡＮＡHL4jDm0PSZ
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。296Please respect copyright.ＰＥＮＡＮＡXJ6VwHdq2y
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。296Please respect copyright.ＰＥＮＡＮＡYSNxQOZQ7j
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。296Please respect copyright.ＰＥＮＡＮＡKi5tfi4xOt
５：食用前用篩網篩上一層可可粉即可。296Please respect copyright.ＰＥＮＡＮＡPNlAdkjh8s
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296Please respect copyright.ＰＥＮＡＮＡPnh6DrrGuE
