經(jīng)典口味提拉米蘇+慕斯蛋糕的組合 細(xì)膩綿密、入口即化，真的也好好吃 在不斷創(chuàng)新中，一起來(lái)試試吧

該文章來(lái)自豆果美食達(dá)人作者杉居烘焙

食材

• 【奶酪糊】 適量
• 蛋黃 2顆
• 糖 30克
• 奶油 200克
• 牛奶 10克
• 吉利丁片 10克
• 馬斯卡彭 250克
• 【餅干底】 適量
• 餅干碎 100克
• 黃油 50克
• 【撒粉表面】 適量
• 可可粉 適量

步驟

1. 1
2. 蛋黃+糖，隔熱水打至發(fā)白

1. 2
2. 奶油打至7-8分發(fā)（酸奶狀）

1. 3
2. 牛奶+泡軟的吉利丁片，隔熱水融化

1. 4
2. 倒入蛋黃糊中攪拌均勻

1. 5
2. 倒入打發(fā)的奶油攪拌均勻

1. 6
2. 馬斯卡彭攪拌順滑

1. 倒入之前準(zhǔn)備的面糊攪拌均勻

1. 過(guò)篩一遍更細(xì)膩

1. 餅干搗碎備用

1. 加入融化的黃油攪拌均勻

1. 倒入容器中，壓緊實(shí)一點(diǎn)

1. 倒入奶酪糊，整理平整

1. 密封冷藏4小時(shí)以上，沒(méi)有蓋子就包上錫紙
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1. 表面撒一層可可粉就完成啦