![](https://static.penana.com/images/chapter/1160541/0f_S__3719177.jpg)
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
81Please respect copyright.PENANAna70xgIs90
材料:81Please respect copyright.PENANAPDyGVYd5zW
全蛋 3顆81Please respect copyright.PENANAImtpHRvhtB
馬斯卡彭 500g81Please respect copyright.PENANAql22eznkTy
動物性鮮奶油 80g81Please respect copyright.PENANALnDH7BmvBA
砂糖 70g81Please respect copyright.PENANAbGC0IZEGA1
蘭姆酒 10g81Please respect copyright.PENANAkvq08K6jnh
咖啡香甜酒 25g81Please respect copyright.PENANANewTzGcp0b
濃縮咖啡 250g81Please respect copyright.PENANAwEZ7qYpnqp
手指餅乾 20支81Please respect copyright.PENANAHo7f2wcOMk
防潮可可粉
81Please respect copyright.PENANAsSCjScEaob
作法:81Please respect copyright.PENANAXN6MxVvB42
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。81Please respect copyright.PENANAf69ACU9qDH
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。81Please respect copyright.PENANALHaZGLuwJY
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。81Please respect copyright.PENANAvi6Q39thEa
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。81Please respect copyright.PENANA1Bcvu1WxFs
5:食用前用篩網篩上一層可可粉即可。81Please respect copyright.PENANAYH1aie9tFK
81Please respect copyright.PENANA5Wsk4LRNjM81Please respect copyright.PENANAKphMD2vjAm