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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.ＰＥＮＡＮＡbHtWadU1lF
材料：273Please respect copyright.ＰＥＮＡＮＡAvtqVz4YLC
全蛋 ３顆273Please respect copyright.ＰＥＮＡＮＡ77x5j2bT1v
馬斯卡彭 ５００ｇ273Please respect copyright.ＰＥＮＡＮＡrYwiExpO23
動物性鮮奶油 ８０ｇ273Please respect copyright.ＰＥＮＡＮＡ2uMiYyhGp4
砂糖 ７０ｇ273Please respect copyright.ＰＥＮＡＮＡU5tmTAWMAS
蘭姆酒 １０ｇ273Please respect copyright.ＰＥＮＡＮＡmxNDHkmbxU
咖啡香甜酒 ２５ｇ273Please respect copyright.ＰＥＮＡＮＡUN8E6gyR6o
濃縮咖啡 ２５０ｇ273Please respect copyright.ＰＥＮＡＮＡvvpKBBo5qK
手指餅乾 ２０支273Please respect copyright.ＰＥＮＡＮＡafHLSK10Qf
防潮可可粉
273Please respect copyright.ＰＥＮＡＮＡoJPjM0UvdP
作法：273Please respect copyright.ＰＥＮＡＮＡLOelWYRgk1
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.ＰＥＮＡＮＡpkDgtozXUZ
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.ＰＥＮＡＮＡiOillU5n5s
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.ＰＥＮＡＮＡwSVLhmmTbQ
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.ＰＥＮＡＮＡlv2jcIXHq3
５：食用前用篩網篩上一層可可粉即可。273Please respect copyright.ＰＥＮＡＮＡ8Dwv4r7oAb
273Please respect copyright.ＰＥＮＡＮＡ9Rjs9fEB0p
273Please respect copyright.ＰＥＮＡＮＡU7Sn5z8OHB
