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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
273Please respect copyright.ＰＥＮＡＮＡSbowHa1RVW
材料：273Please respect copyright.ＰＥＮＡＮＡ5HkKaVtSvY
全蛋 ３顆273Please respect copyright.ＰＥＮＡＮＡmDToGKpijy
馬斯卡彭 ５００ｇ273Please respect copyright.ＰＥＮＡＮＡcx5hPigCuP
動物性鮮奶油 ８０ｇ273Please respect copyright.ＰＥＮＡＮＡHfvHDABzSf
砂糖 ７０ｇ273Please respect copyright.ＰＥＮＡＮＡB7JJHEYWEJ
蘭姆酒 １０ｇ273Please respect copyright.ＰＥＮＡＮＡt0n5rH8g2a
咖啡香甜酒 ２５ｇ273Please respect copyright.ＰＥＮＡＮＡDF3ynvH7KT
濃縮咖啡 ２５０ｇ273Please respect copyright.ＰＥＮＡＮＡEaBf2DNGWN
手指餅乾 ２０支273Please respect copyright.ＰＥＮＡＮＡ9rkQ3PPl5k
防潮可可粉
273Please respect copyright.ＰＥＮＡＮＡAIPmFauV4s
作法：273Please respect copyright.ＰＥＮＡＮＡua4TvyuT3E
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。273Please respect copyright.ＰＥＮＡＮＡWaxxbWCwgD
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。273Please respect copyright.ＰＥＮＡＮＡLwjcPHBb9v
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。273Please respect copyright.ＰＥＮＡＮＡDGJKl0efUu
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。273Please respect copyright.ＰＥＮＡＮＡfTBoF3QBXO
５：食用前用篩網篩上一層可可粉即可。273Please respect copyright.ＰＥＮＡＮＡnzWNMIKVes
273Please respect copyright.ＰＥＮＡＮＡMDDjL5D6Rw
273Please respect copyright.ＰＥＮＡＮＡ8yzV2PAjmI
