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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
277Please respect copyright.ＰＥＮＡＮＡU4nv5rOSSc
材料：277Please respect copyright.ＰＥＮＡＮＡP1No3tElEk
全蛋 ３顆277Please respect copyright.ＰＥＮＡＮＡrrJ02MSc9t
馬斯卡彭 ５００ｇ277Please respect copyright.ＰＥＮＡＮＡZjPhmPXSXh
動物性鮮奶油 ８０ｇ277Please respect copyright.ＰＥＮＡＮＡz7dIjDvJI3
砂糖 ７０ｇ277Please respect copyright.ＰＥＮＡＮＡSAWf9AWesd
蘭姆酒 １０ｇ277Please respect copyright.ＰＥＮＡＮＡBg4FXScaBc
咖啡香甜酒 ２５ｇ277Please respect copyright.ＰＥＮＡＮＡasrKDy10dP
濃縮咖啡 ２５０ｇ277Please respect copyright.ＰＥＮＡＮＡ47kgPuupWL
手指餅乾 ２０支277Please respect copyright.ＰＥＮＡＮＡ0SGlrz34Ez
防潮可可粉
277Please respect copyright.ＰＥＮＡＮＡnYE3KjysZx
作法：277Please respect copyright.ＰＥＮＡＮＡRJVMkCoaBC
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。277Please respect copyright.ＰＥＮＡＮＡmON4He6GIs
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。277Please respect copyright.ＰＥＮＡＮＡpBxPGyVaPC
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。277Please respect copyright.ＰＥＮＡＮＡepPzSaiZbH
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。277Please respect copyright.ＰＥＮＡＮＡ6rDhJ5LePd
５：食用前用篩網篩上一層可可粉即可。277Please respect copyright.ＰＥＮＡＮＡ4NpVxmUHHd
277Please respect copyright.ＰＥＮＡＮＡxLcQE8FxKD
277Please respect copyright.ＰＥＮＡＮＡFjSD4IOb9m
