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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
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材料：273Please respect copyright.ＰＥＮＡＮＡpqFBHhko56
全蛋 ３顆273Please respect copyright.ＰＥＮＡＮＡSE6cH0Wijj
馬斯卡彭 ５００ｇ273Please respect copyright.ＰＥＮＡＮＡrLwH5cxRl7
動物性鮮奶油 ８０ｇ273Please respect copyright.ＰＥＮＡＮＡM88ONj63UF
砂糖 ７０ｇ273Please respect copyright.ＰＥＮＡＮＡQqYucMe8ZZ
蘭姆酒 １０ｇ273Please respect copyright.ＰＥＮＡＮＡXuLctBbGfO
咖啡香甜酒 ２５ｇ273Please respect copyright.ＰＥＮＡＮＡtz4rM7OtiI
濃縮咖啡 ２５０ｇ273Please respect copyright.ＰＥＮＡＮＡeIx6S21tWc
手指餅乾 ２０支273Please respect copyright.ＰＥＮＡＮＡRJXVTt3ePo
防潮可可粉
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作法：273Please respect copyright.ＰＥＮＡＮＡ4ILMI4p7vt
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.ＰＥＮＡＮＡdySb2uHg0f
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.ＰＥＮＡＮＡ0AQV17Uc2B
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.ＰＥＮＡＮＡ3tjpbV7SeA
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.ＰＥＮＡＮＡ77u4RqB2EY
５：食用前用篩網篩上一層可可粉即可。273Please respect copyright.ＰＥＮＡＮＡl3GVTXfxYp
273Please respect copyright.ＰＥＮＡＮＡhMFYVu8xMb
273Please respect copyright.ＰＥＮＡＮＡVdqMNzpAOC
