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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
139Please respect copyright.ＰＥＮＡＮＡ99fhxbEkN4
材料：139Please respect copyright.ＰＥＮＡＮＡoPP2jpQEDI
全蛋 ３顆139Please respect copyright.ＰＥＮＡＮＡXgh20PIQEi
馬斯卡彭 ５００ｇ139Please respect copyright.ＰＥＮＡＮＡ5FlPlj06WI
動物性鮮奶油 ８０ｇ139Please respect copyright.ＰＥＮＡＮＡLxGLGNQWcS
砂糖 ７０ｇ139Please respect copyright.ＰＥＮＡＮＡTJLWTfdVO5
蘭姆酒 １０ｇ139Please respect copyright.ＰＥＮＡＮＡFPpU49nXPC
咖啡香甜酒 ２５ｇ139Please respect copyright.ＰＥＮＡＮＡZOxsFDNFlV
濃縮咖啡 ２５０ｇ139Please respect copyright.ＰＥＮＡＮＡKtysmOvYNv
手指餅乾 ２０支139Please respect copyright.ＰＥＮＡＮＡTuPEEU2j3Y
防潮可可粉
139Please respect copyright.ＰＥＮＡＮＡT06ghuff5G
作法：139Please respect copyright.ＰＥＮＡＮＡdlLE0NFH20
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。139Please respect copyright.ＰＥＮＡＮＡOvMIxl5fuk
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。139Please respect copyright.ＰＥＮＡＮＡrTSw4eYkrx
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。139Please respect copyright.ＰＥＮＡＮＡCM7X5sksCz
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。139Please respect copyright.ＰＥＮＡＮＡ54gqL4PPkf
５：食用前用篩網篩上一層可可粉即可。139Please respect copyright.ＰＥＮＡＮＡqxstA2sudP
139Please respect copyright.ＰＥＮＡＮＡBqQw4DcTNz
139Please respect copyright.ＰＥＮＡＮＡ6HmGCReBA8
