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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
160Please respect copyright.ＰＥＮＡＮＡzwQLnOSd5f
材料：160Please respect copyright.ＰＥＮＡＮＡQCv7Ry3UkX
全蛋 ３顆160Please respect copyright.ＰＥＮＡＮＡjW1gArVlfi
馬斯卡彭 ５００ｇ160Please respect copyright.ＰＥＮＡＮＡM1s5Z2ETEO
動物性鮮奶油 ８０ｇ160Please respect copyright.ＰＥＮＡＮＡA0heSpYyKB
砂糖 ７０ｇ160Please respect copyright.ＰＥＮＡＮＡ37i93J8pbS
蘭姆酒 １０ｇ160Please respect copyright.ＰＥＮＡＮＡOjndl4rUmn
咖啡香甜酒 ２５ｇ160Please respect copyright.ＰＥＮＡＮＡaawv0eAKlD
濃縮咖啡 ２５０ｇ160Please respect copyright.ＰＥＮＡＮＡEDaK3GdkRI
手指餅乾 ２０支160Please respect copyright.ＰＥＮＡＮＡuE4liibtXi
防潮可可粉
160Please respect copyright.ＰＥＮＡＮＡehWNuUnu5j
作法：160Please respect copyright.ＰＥＮＡＮＡkH3B5hhgLD
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。160Please respect copyright.ＰＥＮＡＮＡzpwFYcFKqr
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。160Please respect copyright.ＰＥＮＡＮＡprR222s1dK
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。160Please respect copyright.ＰＥＮＡＮＡk7lomFqDbO
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。160Please respect copyright.ＰＥＮＡＮＡqRy2RzivDh
５：食用前用篩網篩上一層可可粉即可。160Please respect copyright.ＰＥＮＡＮＡun0xr7O24x
160Please respect copyright.ＰＥＮＡＮＡ8MMUyywM4I
160Please respect copyright.ＰＥＮＡＮＡDEpyI1VB3V
