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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
140Please respect copyright.ＰＥＮＡＮＡwLgTbKPwt5
材料：140Please respect copyright.ＰＥＮＡＮＡA0r6DUcbL2
全蛋 ３顆140Please respect copyright.ＰＥＮＡＮＡ2j9OkGTL4y
馬斯卡彭 ５００ｇ140Please respect copyright.ＰＥＮＡＮＡTECyKRBp0i
動物性鮮奶油 ８０ｇ140Please respect copyright.ＰＥＮＡＮＡ0bUGsHQhxu
砂糖 ７０ｇ140Please respect copyright.ＰＥＮＡＮＡ3MkygF8YHD
蘭姆酒 １０ｇ140Please respect copyright.ＰＥＮＡＮＡ78a6Z15tyB
咖啡香甜酒 ２５ｇ140Please respect copyright.ＰＥＮＡＮＡ972DSEBjIQ
濃縮咖啡 ２５０ｇ140Please respect copyright.ＰＥＮＡＮＡVBBIuwqBBp
手指餅乾 ２０支140Please respect copyright.ＰＥＮＡＮＡ8vY45eeyhy
防潮可可粉
140Please respect copyright.ＰＥＮＡＮＡstYh2UukJE
作法：140Please respect copyright.ＰＥＮＡＮＡjtl2RdpEuk
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。140Please respect copyright.ＰＥＮＡＮＡcUZqV5kQ2L
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。140Please respect copyright.ＰＥＮＡＮＡtLsolNYLRf
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。140Please respect copyright.ＰＥＮＡＮＡFDGfIdBsas
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。140Please respect copyright.ＰＥＮＡＮＡ8hOvtShalf
５：食用前用篩網篩上一層可可粉即可。140Please respect copyright.ＰＥＮＡＮＡFsUteo3BUa
140Please respect copyright.ＰＥＮＡＮＡ69IR5Avyn9
140Please respect copyright.ＰＥＮＡＮＡfJyiHAfNrN
