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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
143Please respect copyright.ＰＥＮＡＮＡ0HdkxLTXAk
材料：143Please respect copyright.ＰＥＮＡＮＡi1caAzncQL
全蛋 ３顆143Please respect copyright.ＰＥＮＡＮＡgVcpFRz90v
馬斯卡彭 ５００ｇ143Please respect copyright.ＰＥＮＡＮＡCHAeUsVzFH
動物性鮮奶油 ８０ｇ143Please respect copyright.ＰＥＮＡＮＡoB7npKQDQ7
砂糖 ７０ｇ143Please respect copyright.ＰＥＮＡＮＡ3mfZZtZm2n
蘭姆酒 １０ｇ143Please respect copyright.ＰＥＮＡＮＡv1UFulfMmD
咖啡香甜酒 ２５ｇ143Please respect copyright.ＰＥＮＡＮＡgG2gQLj0cW
濃縮咖啡 ２５０ｇ143Please respect copyright.ＰＥＮＡＮＡ5TVECr0W9Z
手指餅乾 ２０支143Please respect copyright.ＰＥＮＡＮＡt6wdNTdbiQ
防潮可可粉
143Please respect copyright.ＰＥＮＡＮＡLuGZHdsES5
作法：143Please respect copyright.ＰＥＮＡＮＡW7OP0EObwN
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。143Please respect copyright.ＰＥＮＡＮＡmPpm7iUvU6
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。143Please respect copyright.ＰＥＮＡＮＡDcObBIq2kj
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。143Please respect copyright.ＰＥＮＡＮＡJHPgBWeoPX
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。143Please respect copyright.ＰＥＮＡＮＡCRH2pjuOGQ
５：食用前用篩網篩上一層可可粉即可。143Please respect copyright.ＰＥＮＡＮＡt69ePh8tMf
143Please respect copyright.ＰＥＮＡＮＡLfbZ9q92U0
143Please respect copyright.ＰＥＮＡＮＡinVArNdwQk
