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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
244Please respect copyright.ＰＥＮＡＮＡYOQ49HjFAk
材料：244Please respect copyright.ＰＥＮＡＮＡdF7Bvk3bsW
全蛋 ３顆244Please respect copyright.ＰＥＮＡＮＡ1qR5UB8LCx
馬斯卡彭 ５００ｇ244Please respect copyright.ＰＥＮＡＮＡBjmN9t07w2
動物性鮮奶油 ８０ｇ244Please respect copyright.ＰＥＮＡＮＡMXv5YJnmlf
砂糖 ７０ｇ244Please respect copyright.ＰＥＮＡＮＡiCAqoVuuj8
蘭姆酒 １０ｇ244Please respect copyright.ＰＥＮＡＮＡV4skUD31eW
咖啡香甜酒 ２５ｇ244Please respect copyright.ＰＥＮＡＮＡgw0cAI08XC
濃縮咖啡 ２５０ｇ244Please respect copyright.ＰＥＮＡＮＡMhQi7A6gay
手指餅乾 ２０支244Please respect copyright.ＰＥＮＡＮＡ4M5ZumrlwE
防潮可可粉
244Please respect copyright.ＰＥＮＡＮＡj5QIpGVMH7
作法：244Please respect copyright.ＰＥＮＡＮＡBUlnHeNuAh
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。244Please respect copyright.ＰＥＮＡＮＡXPZ3yDpVbd
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。244Please respect copyright.ＰＥＮＡＮＡAxcXITUVWt
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。244Please respect copyright.ＰＥＮＡＮＡA97SCWWpoi
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。244Please respect copyright.ＰＥＮＡＮＡCMrwTR9yCL
５：食用前用篩網篩上一層可可粉即可。244Please respect copyright.ＰＥＮＡＮＡYIgjjNRaF7
244Please respect copyright.ＰＥＮＡＮＡdSpObUTGI0
244Please respect copyright.ＰＥＮＡＮＡBvGmIimGh9
