![](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
79Please respect copyright.PENANAdRk25xD5W6
材料:79Please respect copyright.PENANABv2GSxEX2F
全蛋 3顆79Please respect copyright.PENANAQD3nbB8JDj
馬斯卡彭 500g79Please respect copyright.PENANAO6GVI6WOGd
動物性鮮奶油 80g79Please respect copyright.PENANAlaxY7QLkL0
砂糖 70g79Please respect copyright.PENANATTxZBTqe0f
蘭姆酒 10g79Please respect copyright.PENANAEbFEPrBHmk
咖啡香甜酒 25g79Please respect copyright.PENANAlUtJuk9AT6
濃縮咖啡 250g79Please respect copyright.PENANAPblgT2K2aL
手指餅乾 20支79Please respect copyright.PENANAANIpBxHJRZ
防潮可可粉
79Please respect copyright.PENANAkatw54yALU
作法:79Please respect copyright.PENANAeqBEeNxlYU
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。79Please respect copyright.PENANAnks1xIq90I
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。79Please respect copyright.PENANAePx6idZpgY
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。79Please respect copyright.PENANAIIgOjsniqr
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。79Please respect copyright.PENANALbUyiFtm4J
5:食用前用篩網篩上一層可可粉即可。79Please respect copyright.PENANAyMuxgnMs0Q
79Please respect copyright.PENANAZCk8cRsNHi79Please respect copyright.PENANAxbssNbb4fb