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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
148Please respect copyright.ＰＥＮＡＮＡP3TTGuIqTK
材料：148Please respect copyright.ＰＥＮＡＮＡAlo1IIjUBg
全蛋 ３顆148Please respect copyright.ＰＥＮＡＮＡk3bKnb9SFw
馬斯卡彭 ５００ｇ148Please respect copyright.ＰＥＮＡＮＡsNYQv7x5R1
動物性鮮奶油 ８０ｇ148Please respect copyright.ＰＥＮＡＮＡicDEMFKkTF
砂糖 ７０ｇ148Please respect copyright.ＰＥＮＡＮＡFxo70U5xnD
蘭姆酒 １０ｇ148Please respect copyright.ＰＥＮＡＮＡ2Sv365AWpG
咖啡香甜酒 ２５ｇ148Please respect copyright.ＰＥＮＡＮＡRvRbqQDdit
濃縮咖啡 ２５０ｇ148Please respect copyright.ＰＥＮＡＮＡNHDE7X7cKa
手指餅乾 ２０支148Please respect copyright.ＰＥＮＡＮＡlaReUjVEqe
防潮可可粉
148Please respect copyright.ＰＥＮＡＮＡlRSokF4JRj
作法：148Please respect copyright.ＰＥＮＡＮＡv0G53rjK5O
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。148Please respect copyright.ＰＥＮＡＮＡnB4AImDhVx
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。148Please respect copyright.ＰＥＮＡＮＡzx1m7rivRs
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。148Please respect copyright.ＰＥＮＡＮＡzHZZJE1lBd
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。148Please respect copyright.ＰＥＮＡＮＡ9U74cyicHm
５：食用前用篩網篩上一層可可粉即可。148Please respect copyright.ＰＥＮＡＮＡpgEv9gVlFy
148Please respect copyright.ＰＥＮＡＮＡUYuWNgcU8Z
148Please respect copyright.ＰＥＮＡＮＡDfPyvZO36g
