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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
179Please respect copyright.ＰＥＮＡＮＡe7sohmw0np
材料：179Please respect copyright.ＰＥＮＡＮＡgpAN8LQfb4
全蛋 ３顆179Please respect copyright.ＰＥＮＡＮＡEcMNKpYV7R
馬斯卡彭 ５００ｇ179Please respect copyright.ＰＥＮＡＮＡzaalDYANbX
動物性鮮奶油 ８０ｇ179Please respect copyright.ＰＥＮＡＮＡO9QJYIvMhW
砂糖 ７０ｇ179Please respect copyright.ＰＥＮＡＮＡy4deHW6ZUt
蘭姆酒 １０ｇ179Please respect copyright.ＰＥＮＡＮＡDAr5IfGCv8
咖啡香甜酒 ２５ｇ179Please respect copyright.ＰＥＮＡＮＡHtgd29E2oI
濃縮咖啡 ２５０ｇ179Please respect copyright.ＰＥＮＡＮＡQQAPCPaa6T
手指餅乾 ２０支179Please respect copyright.ＰＥＮＡＮＡDN3T4hKg64
防潮可可粉
179Please respect copyright.ＰＥＮＡＮＡs1sJxqRORz
作法：179Please respect copyright.ＰＥＮＡＮＡQD94sj2XOE
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。179Please respect copyright.ＰＥＮＡＮＡG27H1pkYKR
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。179Please respect copyright.ＰＥＮＡＮＡP2rV0LVyBq
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。179Please respect copyright.ＰＥＮＡＮＡ54Q7qxl9Mv
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。179Please respect copyright.ＰＥＮＡＮＡBvCpStd9ab
５：食用前用篩網篩上一層可可粉即可。179Please respect copyright.ＰＥＮＡＮＡAmZ7OfTEFu
179Please respect copyright.ＰＥＮＡＮＡOj1wHgj5zO
179Please respect copyright.ＰＥＮＡＮＡbi9BvBC6bX
