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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
164Please respect copyright.ＰＥＮＡＮＡiiNJwpAIgx
材料：164Please respect copyright.ＰＥＮＡＮＡRYMMSik5in
全蛋 ３顆164Please respect copyright.ＰＥＮＡＮＡobsYXiJgYc
馬斯卡彭 ５００ｇ164Please respect copyright.ＰＥＮＡＮＡPhFR966KME
動物性鮮奶油 ８０ｇ164Please respect copyright.ＰＥＮＡＮＡZU1xd8VlgI
砂糖 ７０ｇ164Please respect copyright.ＰＥＮＡＮＡM29pKdDiiY
蘭姆酒 １０ｇ164Please respect copyright.ＰＥＮＡＮＡzmN3aYzgO3
咖啡香甜酒 ２５ｇ164Please respect copyright.ＰＥＮＡＮＡviUeUNlPck
濃縮咖啡 ２５０ｇ164Please respect copyright.ＰＥＮＡＮＡ2dB5DJC5Lv
手指餅乾 ２０支164Please respect copyright.ＰＥＮＡＮＡNZITWmwwmA
防潮可可粉
164Please respect copyright.ＰＥＮＡＮＡzgTZFUiShP
作法：164Please respect copyright.ＰＥＮＡＮＡyUT5MFGkmg
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。164Please respect copyright.ＰＥＮＡＮＡp2lnsFZItO
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。164Please respect copyright.ＰＥＮＡＮＡqFFYerHY0G
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。164Please respect copyright.ＰＥＮＡＮＡxi83eNF2IG
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。164Please respect copyright.ＰＥＮＡＮＡ8gCO14jXtq
５：食用前用篩網篩上一層可可粉即可。164Please respect copyright.ＰＥＮＡＮＡsDNTgSEV2z
164Please respect copyright.ＰＥＮＡＮＡvfB1JHbkwC
164Please respect copyright.ＰＥＮＡＮＡl4LcNjNP4Z
