![](https://static.penana.com/images/chapter/1160541/0f_S__3719177.jpg)
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
82Please respect copyright.PENANAFtCDS7KeUi
材料:82Please respect copyright.PENANAG4e2W9KyHh
全蛋 3顆82Please respect copyright.PENANAq0Suil3yFE
馬斯卡彭 500g82Please respect copyright.PENANAGEhByyk74o
動物性鮮奶油 80g82Please respect copyright.PENANA9hrnOLEnAN
砂糖 70g82Please respect copyright.PENANAJkEeetRhUb
蘭姆酒 10g82Please respect copyright.PENANAOADuRlQxGz
咖啡香甜酒 25g82Please respect copyright.PENANAU38sgCubUk
濃縮咖啡 250g82Please respect copyright.PENANAu94KvNLrcz
手指餅乾 20支82Please respect copyright.PENANArBseiEHbdU
防潮可可粉
82Please respect copyright.PENANAM0IMZJ6aTa
作法:82Please respect copyright.PENANA6bJOkTlZAI
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。82Please respect copyright.PENANA7nt5Q5x40g
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。82Please respect copyright.PENANAIVcDVtYJ9F
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。82Please respect copyright.PENANAwQZuBHVbqA
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。82Please respect copyright.PENANABJHyGLCfdj
5:食用前用篩網篩上一層可可粉即可。82Please respect copyright.PENANAJkM8W4yn5s
82Please respect copyright.PENANAwi9HxM2iBH82Please respect copyright.PENANAEViYi5aea9