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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
167Please respect copyright.ＰＥＮＡＮＡC0t2Uzw2Li
材料：167Please respect copyright.ＰＥＮＡＮＡlmPlBuwrDU
全蛋 ３顆167Please respect copyright.ＰＥＮＡＮＡ0nQuR5E9sG
馬斯卡彭 ５００ｇ167Please respect copyright.ＰＥＮＡＮＡSr7JrPNUIA
動物性鮮奶油 ８０ｇ167Please respect copyright.ＰＥＮＡＮＡSHxVuruxXj
砂糖 ７０ｇ167Please respect copyright.ＰＥＮＡＮＡ9TQV45jboK
蘭姆酒 １０ｇ167Please respect copyright.ＰＥＮＡＮＡUKljWAfKlI
咖啡香甜酒 ２５ｇ167Please respect copyright.ＰＥＮＡＮＡECnO6xZ8c4
濃縮咖啡 ２５０ｇ167Please respect copyright.ＰＥＮＡＮＡ8wyRZU16Jc
手指餅乾 ２０支167Please respect copyright.ＰＥＮＡＮＡdovgJ5hGon
防潮可可粉
167Please respect copyright.ＰＥＮＡＮＡNtY4N4hswH
作法：167Please respect copyright.ＰＥＮＡＮＡvA9dIu6NlY
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。167Please respect copyright.ＰＥＮＡＮＡN8twttrkUO
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。167Please respect copyright.ＰＥＮＡＮＡ92emcIK0TI
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。167Please respect copyright.ＰＥＮＡＮＡi1ynPp2BuZ
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。167Please respect copyright.ＰＥＮＡＮＡgRAjfwJATJ
５：食用前用篩網篩上一層可可粉即可。167Please respect copyright.ＰＥＮＡＮＡ1CHeutvzmA
167Please respect copyright.ＰＥＮＡＮＡfttVBw2uoT
167Please respect copyright.ＰＥＮＡＮＡstwWNYdy91
