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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
149Please respect copyright.ＰＥＮＡＮＡIbLFj8hqvS
材料：149Please respect copyright.ＰＥＮＡＮＡODMp8rxlJ1
全蛋 ３顆149Please respect copyright.ＰＥＮＡＮＡoPDx2qOxA2
馬斯卡彭 ５００ｇ149Please respect copyright.ＰＥＮＡＮＡDV1KvLMw6X
動物性鮮奶油 ８０ｇ149Please respect copyright.ＰＥＮＡＮＡIojLzGsvsN
砂糖 ７０ｇ149Please respect copyright.ＰＥＮＡＮＡX7JE1HXfea
蘭姆酒 １０ｇ149Please respect copyright.ＰＥＮＡＮＡojgJt0Oq1c
咖啡香甜酒 ２５ｇ149Please respect copyright.ＰＥＮＡＮＡk73S83jPwk
濃縮咖啡 ２５０ｇ149Please respect copyright.ＰＥＮＡＮＡPcKqhdHmCl
手指餅乾 ２０支149Please respect copyright.ＰＥＮＡＮＡdHMkwV8PTV
防潮可可粉
149Please respect copyright.ＰＥＮＡＮＡAfkA8GtVuh
作法：149Please respect copyright.ＰＥＮＡＮＡOIX8BeyDE9
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。149Please respect copyright.ＰＥＮＡＮＡjFUYvoDZcx
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。149Please respect copyright.ＰＥＮＡＮＡeV724oBN5j
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。149Please respect copyright.ＰＥＮＡＮＡNQ44WHSl4n
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。149Please respect copyright.ＰＥＮＡＮＡAnTME8KeAG
５：食用前用篩網篩上一層可可粉即可。149Please respect copyright.ＰＥＮＡＮＡqI0IbARQiO
149Please respect copyright.ＰＥＮＡＮＡ4TpHsS89v7
149Please respect copyright.ＰＥＮＡＮＡyUx76FJupI
