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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
275Please respect copyright.ＰＥＮＡＮＡ3z82xVkC90
材料：275Please respect copyright.ＰＥＮＡＮＡdlKb6hQA9o
全蛋 ３顆275Please respect copyright.ＰＥＮＡＮＡ0HZoUIYQIH
馬斯卡彭 ５００ｇ275Please respect copyright.ＰＥＮＡＮＡ5mHr5vmNIk
動物性鮮奶油 ８０ｇ275Please respect copyright.ＰＥＮＡＮＡCjRtlA805j
砂糖 ７０ｇ275Please respect copyright.ＰＥＮＡＮＡHo6GmbcfJm
蘭姆酒 １０ｇ275Please respect copyright.ＰＥＮＡＮＡUDCWUwHgK6
咖啡香甜酒 ２５ｇ275Please respect copyright.ＰＥＮＡＮＡCrkGbAg8TU
濃縮咖啡 ２５０ｇ275Please respect copyright.ＰＥＮＡＮＡYqYnSpWjOb
手指餅乾 ２０支275Please respect copyright.ＰＥＮＡＮＡDNYbnQ9XZ8
防潮可可粉
275Please respect copyright.ＰＥＮＡＮＡ6jkBY4rTBB
作法：275Please respect copyright.ＰＥＮＡＮＡNsP9yBV2mQ
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。275Please respect copyright.ＰＥＮＡＮＡiAcuixBOob
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。275Please respect copyright.ＰＥＮＡＮＡFSvjTrapkw
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。275Please respect copyright.ＰＥＮＡＮＡuNdNvQhalI
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。275Please respect copyright.ＰＥＮＡＮＡfV5ExWTTaw
５：食用前用篩網篩上一層可可粉即可。275Please respect copyright.ＰＥＮＡＮＡgkrHJGM5vv
275Please respect copyright.ＰＥＮＡＮＡz6J8rVFpzK
275Please respect copyright.ＰＥＮＡＮＡe9n4LPQPWR
