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
284Please respect copyright.ＰＥＮＡＮＡl9OPHaejWn
材料：284Please respect copyright.ＰＥＮＡＮＡ93mhXS3iKJ
全蛋 ３顆284Please respect copyright.ＰＥＮＡＮＡb9zGTQcObN
馬斯卡彭 ５００ｇ284Please respect copyright.ＰＥＮＡＮＡBr4mOqPwcS
動物性鮮奶油 ８０ｇ284Please respect copyright.ＰＥＮＡＮＡUHsIbAP4Lf
砂糖 ７０ｇ284Please respect copyright.ＰＥＮＡＮＡBDiFM2RXAX
蘭姆酒 １０ｇ284Please respect copyright.ＰＥＮＡＮＡaZFYbfdiWC
咖啡香甜酒 ２５ｇ284Please respect copyright.ＰＥＮＡＮＡSo7QbuKaVp
濃縮咖啡 ２５０ｇ284Please respect copyright.ＰＥＮＡＮＡ1DhhQLY9c6
手指餅乾 ２０支284Please respect copyright.ＰＥＮＡＮＡ29ZkPu3XsO
防潮可可粉
284Please respect copyright.ＰＥＮＡＮＡuQMkEmtI8U
作法：284Please respect copyright.ＰＥＮＡＮＡJxYv5TklvA
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。284Please respect copyright.ＰＥＮＡＮＡHmoAhFhIw3
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。284Please respect copyright.ＰＥＮＡＮＡlPctv4DBba
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。284Please respect copyright.ＰＥＮＡＮＡUWegWBpbVD
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。284Please respect copyright.ＰＥＮＡＮＡn1fNkpWkPe
５：食用前用篩網篩上一層可可粉即可。284Please respect copyright.ＰＥＮＡＮＡDgd1cRBlkR
284Please respect copyright.ＰＥＮＡＮＡwabcaPFkPC
284Please respect copyright.ＰＥＮＡＮＡPrNj3PpdMD
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