前幾天在 ABC Cooking Studio學整了朱古力慕斯蛋糕，中間是兩層掃上了Kahlua 酒的咖啡蛋糕和焦糖核桃碎。朱古力慕斯中加了發起了蛋白，所以不會覺得太 heavy，而中間的核桃碎和焦糖碎令蛋糕變得更有層次感。不知道是否因為咖啡蛋糕加了太多酒，變得非常溼潤，吃起來有點像朱古力味的tiramisu呢！ Tags: 0 comments 20 likes 0 shares Share this: Dessire About author More than just desserts! We hope you will find our reviews helpful and of course, we hope to see you regularly; you unconditional support is of the utmost importance to our page! Dessert + Desire = Dessire 不過現在不只介紹甜品，所有好吃的好玩的都會推介給大家！ 6357 followers 6342 likes "http://www.dessertdesire.blogspot.hk/" View all posts