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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
249Please respect copyright.ＰＥＮＡＮＡmyV1aAzceX
材料：249Please respect copyright.ＰＥＮＡＮＡbywySNgg0s
全蛋 ３顆249Please respect copyright.ＰＥＮＡＮＡ6OfEZjgfzc
馬斯卡彭 ５００ｇ249Please respect copyright.ＰＥＮＡＮＡmMsyfmMofz
動物性鮮奶油 ８０ｇ249Please respect copyright.ＰＥＮＡＮＡjjkmym3fuq
砂糖 ７０ｇ249Please respect copyright.ＰＥＮＡＮＡY5eQKNjHWj
蘭姆酒 １０ｇ249Please respect copyright.ＰＥＮＡＮＡpA4RliRKxn
咖啡香甜酒 ２５ｇ249Please respect copyright.ＰＥＮＡＮＡyYQw7LqKyv
濃縮咖啡 ２５０ｇ249Please respect copyright.ＰＥＮＡＮＡdiYrkOJ1cc
手指餅乾 ２０支249Please respect copyright.ＰＥＮＡＮＡpwlke9IBR4
防潮可可粉
249Please respect copyright.ＰＥＮＡＮＡpwagmPPx0h
作法：249Please respect copyright.ＰＥＮＡＮＡajjdTLSnzd
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。249Please respect copyright.ＰＥＮＡＮＡu1C4QxpmAW
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。249Please respect copyright.ＰＥＮＡＮＡH7BlJRyqfj
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。249Please respect copyright.ＰＥＮＡＮＡaGHvh4i8JE
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。249Please respect copyright.ＰＥＮＡＮＡHyCKLYyhN1
５：食用前用篩網篩上一層可可粉即可。249Please respect copyright.ＰＥＮＡＮＡh5A6lJR2ZC
249Please respect copyright.ＰＥＮＡＮＡYN8on6Z5w2
249Please respect copyright.ＰＥＮＡＮＡY5JYn5CsKc
