來去育幼院當烘焙老師 - 提拉米蘇

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

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材料：455Please respect copyright.ＰＥＮＡＮＡNTdq7EV7Aq
全蛋　　　　　　　３顆455Please respect copyright.ＰＥＮＡＮＡSkyzYluJvG
馬斯卡彭　　　５００ｇ455Please respect copyright.ＰＥＮＡＮＡwG9CZTp9DZ
動物性鮮奶油　　８０ｇ455Please respect copyright.ＰＥＮＡＮＡI4xTLiNTHd
砂糖　　　　　　７０ｇ455Please respect copyright.ＰＥＮＡＮＡJLJjGMj8V4
蘭姆酒　　　　　１０ｇ455Please respect copyright.ＰＥＮＡＮＡ7dCXumic59
咖啡香甜酒　　　２５ｇ455Please respect copyright.ＰＥＮＡＮＡElFB3eYNmu
濃縮咖啡　　　２５０ｇ455Please respect copyright.ＰＥＮＡＮＡ2B3ORaiBkS
手指餅乾　　　　２０支455Please respect copyright.ＰＥＮＡＮＡ2nBvLuBZzr
防潮可可粉　　　

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作法：455Please respect copyright.ＰＥＮＡＮＡjIUZfFav5s
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。455Please respect copyright.ＰＥＮＡＮＡFqGNTKDsSP
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。455Please respect copyright.ＰＥＮＡＮＡg83cDWlmlt
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。455Please respect copyright.ＰＥＮＡＮＡa4l5fNBIYO
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。455Please respect copyright.ＰＥＮＡＮＡoz1JqJC5vJ
５：食用前用篩網篩上一層可可粉即可。455Please respect copyright.ＰＥＮＡＮＡyAF8Qstc1U
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