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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
272Please respect copyright.ＰＥＮＡＮＡmJRIfe9Jj0
材料：272Please respect copyright.ＰＥＮＡＮＡ9FRw7V306i
全蛋 ３顆272Please respect copyright.ＰＥＮＡＮＡkbcutorCBA
馬斯卡彭 ５００ｇ272Please respect copyright.ＰＥＮＡＮＡWJH9ue6Ilr
動物性鮮奶油 ８０ｇ272Please respect copyright.ＰＥＮＡＮＡP753yE5Iew
砂糖 ７０ｇ272Please respect copyright.ＰＥＮＡＮＡcpntPlNOnl
蘭姆酒 １０ｇ272Please respect copyright.ＰＥＮＡＮＡl6Lil1cSlI
咖啡香甜酒 ２５ｇ272Please respect copyright.ＰＥＮＡＮＡ8JOqQOMtHh
濃縮咖啡 ２５０ｇ272Please respect copyright.ＰＥＮＡＮＡzfErPO0xG9
手指餅乾 ２０支272Please respect copyright.ＰＥＮＡＮＡ9rJsEB2ePr
防潮可可粉
272Please respect copyright.ＰＥＮＡＮＡEr2VryMeRm
作法：272Please respect copyright.ＰＥＮＡＮＡip7npn0bRW
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。272Please respect copyright.ＰＥＮＡＮＡP46f3wxPG1
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。272Please respect copyright.ＰＥＮＡＮＡNZhBG8m6KB
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。272Please respect copyright.ＰＥＮＡＮＡo08BjeC6ez
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。272Please respect copyright.ＰＥＮＡＮＡDiG1yn7FRE
５：食用前用篩網篩上一層可可粉即可。272Please respect copyright.ＰＥＮＡＮＡzNrG0hspxb
272Please respect copyright.ＰＥＮＡＮＡto9lJaMBC8
272Please respect copyright.ＰＥＮＡＮＡpXRA8Y9mOc
