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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
182Please respect copyright.ＰＥＮＡＮＡC1qiSp5t7F
材料：182Please respect copyright.ＰＥＮＡＮＡqsufwcf3Zp
全蛋 ３顆182Please respect copyright.ＰＥＮＡＮＡsqpOd1w7gL
馬斯卡彭 ５００ｇ182Please respect copyright.ＰＥＮＡＮＡoYjTcqR0bP
動物性鮮奶油 ８０ｇ182Please respect copyright.ＰＥＮＡＮＡV2ddPQYFac
砂糖 ７０ｇ182Please respect copyright.ＰＥＮＡＮＡEjA4wvgfAN
蘭姆酒 １０ｇ182Please respect copyright.ＰＥＮＡＮＡEF7Lwq2Kla
咖啡香甜酒 ２５ｇ182Please respect copyright.ＰＥＮＡＮＡkzxq0RIC79
濃縮咖啡 ２５０ｇ182Please respect copyright.ＰＥＮＡＮＡmRSh0nBGOC
手指餅乾 ２０支182Please respect copyright.ＰＥＮＡＮＡ3m2ersjPDS
防潮可可粉
182Please respect copyright.ＰＥＮＡＮＡJirD7wGvY8
作法：182Please respect copyright.ＰＥＮＡＮＡD7VgomtOsR
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。182Please respect copyright.ＰＥＮＡＮＡouqNbhFFfZ
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。182Please respect copyright.ＰＥＮＡＮＡPT3FXo4v9a
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。182Please respect copyright.ＰＥＮＡＮＡp8iJHdDjrZ
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。182Please respect copyright.ＰＥＮＡＮＡksEleHk4ol
５：食用前用篩網篩上一層可可粉即可。182Please respect copyright.ＰＥＮＡＮＡEOww54nipm
182Please respect copyright.ＰＥＮＡＮＡ0e9dyMbSii
182Please respect copyright.ＰＥＮＡＮＡHpQCZOghK8
