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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
237Please respect copyright.ＰＥＮＡＮＡR8HNJDpnr4
材料：237Please respect copyright.ＰＥＮＡＮＡZuNaDdRrtK
全蛋 ３顆237Please respect copyright.ＰＥＮＡＮＡm9yXuUyUix
馬斯卡彭 ５００ｇ237Please respect copyright.ＰＥＮＡＮＡVVQrhOzKqh
動物性鮮奶油 ８０ｇ237Please respect copyright.ＰＥＮＡＮＡ55KIOqmpEy
砂糖 ７０ｇ237Please respect copyright.ＰＥＮＡＮＡePSvR2A8ia
蘭姆酒 １０ｇ237Please respect copyright.ＰＥＮＡＮＡmngviOM6ym
咖啡香甜酒 ２５ｇ237Please respect copyright.ＰＥＮＡＮＡR24aNofthk
濃縮咖啡 ２５０ｇ237Please respect copyright.ＰＥＮＡＮＡhelprVNjPd
手指餅乾 ２０支237Please respect copyright.ＰＥＮＡＮＡtL55b5WtJw
防潮可可粉
237Please respect copyright.ＰＥＮＡＮＡyMRJXkEWks
作法：237Please respect copyright.ＰＥＮＡＮＡkLw4tkOcVx
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。237Please respect copyright.ＰＥＮＡＮＡZbYfmLmf8s
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。237Please respect copyright.ＰＥＮＡＮＡEsuyzGg8ve
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。237Please respect copyright.ＰＥＮＡＮＡbN0Kf9zGFj
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。237Please respect copyright.ＰＥＮＡＮＡ0dPKaqIcJz
５：食用前用篩網篩上一層可可粉即可。237Please respect copyright.ＰＥＮＡＮＡ0mnqyehshR
237Please respect copyright.ＰＥＮＡＮＡ4rQ9R0Jnlh
237Please respect copyright.ＰＥＮＡＮＡpRAJLnEQxD
