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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
161Please respect copyright.ＰＥＮＡＮＡGmTV7tVwXr
材料：161Please respect copyright.ＰＥＮＡＮＡ4CupCpVPl7
全蛋 ３顆161Please respect copyright.ＰＥＮＡＮＡvm2znslSnS
馬斯卡彭 ５００ｇ161Please respect copyright.ＰＥＮＡＮＡuSbK3fnJZD
動物性鮮奶油 ８０ｇ161Please respect copyright.ＰＥＮＡＮＡgeIvwZeBT1
砂糖 ７０ｇ161Please respect copyright.ＰＥＮＡＮＡYD6cxi5iUI
蘭姆酒 １０ｇ161Please respect copyright.ＰＥＮＡＮＡQnFTKVoy67
咖啡香甜酒 ２５ｇ161Please respect copyright.ＰＥＮＡＮＡHXJF0eAgLB
濃縮咖啡 ２５０ｇ161Please respect copyright.ＰＥＮＡＮＡVcyD9yOZOv
手指餅乾 ２０支161Please respect copyright.ＰＥＮＡＮＡKHU4KV5Sha
防潮可可粉
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作法：161Please respect copyright.ＰＥＮＡＮＡHgyI7Fg3Et
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。161Please respect copyright.ＰＥＮＡＮＡLpcACUixDC
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。161Please respect copyright.ＰＥＮＡＮＡYjxLM0R7lX
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。161Please respect copyright.ＰＥＮＡＮＡthoEKazjwq
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。161Please respect copyright.ＰＥＮＡＮＡx13WZ5QTUb
５：食用前用篩網篩上一層可可粉即可。161Please respect copyright.ＰＥＮＡＮＡ8eCtvcViQc
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161Please respect copyright.ＰＥＮＡＮＡ0KnViMnHkG
