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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
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材料：119Please respect copyright.ＰＥＮＡＮＡfaeWr882Vg
全蛋 ３顆119Please respect copyright.ＰＥＮＡＮＡQdrcDbhAEc
馬斯卡彭 ５００ｇ119Please respect copyright.ＰＥＮＡＮＡfbKuGWWpoH
動物性鮮奶油 ８０ｇ119Please respect copyright.ＰＥＮＡＮＡVRSAOmrv6d
砂糖 ７０ｇ119Please respect copyright.ＰＥＮＡＮＡoGnjiAMxSX
蘭姆酒 １０ｇ119Please respect copyright.ＰＥＮＡＮＡ5E7PH0rDCj
咖啡香甜酒 ２５ｇ119Please respect copyright.ＰＥＮＡＮＡQGdsOPAv7T
濃縮咖啡 ２５０ｇ119Please respect copyright.ＰＥＮＡＮＡjtMIH6u7oc
手指餅乾 ２０支119Please respect copyright.ＰＥＮＡＮＡOrchnnGPZb
防潮可可粉
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作法：119Please respect copyright.ＰＥＮＡＮＡlbv434E5nB
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。119Please respect copyright.ＰＥＮＡＮＡ7lA3uxh7pq
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。119Please respect copyright.ＰＥＮＡＮＡqQqHY8GYfi
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。119Please respect copyright.ＰＥＮＡＮＡarneRSEouw
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。119Please respect copyright.ＰＥＮＡＮＡqQNKcsL5id
５：食用前用篩網篩上一層可可粉即可。119Please respect copyright.ＰＥＮＡＮＡbvS9VHyZie
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