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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
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材料：206Please respect copyright.ＰＥＮＡＮＡ2GqUfmk8oW
全蛋 ３顆206Please respect copyright.ＰＥＮＡＮＡRpVuy9RvDK
馬斯卡彭 ５００ｇ206Please respect copyright.ＰＥＮＡＮＡIbc72Btyz5
動物性鮮奶油 ８０ｇ206Please respect copyright.ＰＥＮＡＮＡrJfSQmjENS
砂糖 ７０ｇ206Please respect copyright.ＰＥＮＡＮＡyRKykT4w00
蘭姆酒 １０ｇ206Please respect copyright.ＰＥＮＡＮＡ8ezFQ5UjNt
咖啡香甜酒 ２５ｇ206Please respect copyright.ＰＥＮＡＮＡrgZZ6zDUfz
濃縮咖啡 ２５０ｇ206Please respect copyright.ＰＥＮＡＮＡqb90TZ7pWd
手指餅乾 ２０支206Please respect copyright.ＰＥＮＡＮＡJh6mT3RnUG
防潮可可粉
206Please respect copyright.ＰＥＮＡＮＡ7PbD2xz0hp
作法：206Please respect copyright.ＰＥＮＡＮＡJjDjopJZ0J
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。206Please respect copyright.ＰＥＮＡＮＡWBiKKDgaEK
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。206Please respect copyright.ＰＥＮＡＮＡcY0y5lUgmH
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。206Please respect copyright.ＰＥＮＡＮＡVHbcxTxF5L
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。206Please respect copyright.ＰＥＮＡＮＡ8tyb0WUmmo
５：食用前用篩網篩上一層可可粉即可。206Please respect copyright.ＰＥＮＡＮＡQHw0VpTZXM
206Please respect copyright.ＰＥＮＡＮＡaA8f9Ky9lE
206Please respect copyright.ＰＥＮＡＮＡH34d3AZud2
