1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/復活節甜點：馬斯卡彭乳酪與芒果杯rich600338<blockquote class="wp-embedded-content" data-secret="qNtrxGfYAS"><a href="https://marcwiner.com/zh-hant/dessert-de-paques/">復活節甜點：馬斯卡彭乳酪與芒果杯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/dessert-de-paques/embed/#?secret=qNtrxGfYAS" width="600" height="338" title="復活節甜點：馬斯卡彭乳酪與芒果杯 — Marc Winer" data-secret="qNtrxGfYAS" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/dessert-de-paques-en-tete-750x882.jpg600706這款復活節甜點看起來就像切成兩半的雞蛋 ：雪白冰涼的馬斯卡彭奶霜，中間盛著熟芒果做成的蛋黃，金黃又香甜。第一口便能嚐到濃郁奶霜與鮮明果香的交織。只需 10 分鐘就能做好 4 杯，不用加熱，也不必等待凝固。它也能做成低碳水版本，因此收錄在我的生酮甜點中。https://marcwiner.com/zh-hant/dessert-de-paques/zh-hant復活節甜點：馬斯卡彭乳酪與芒果杯法式甜點010104人份200 克 馬斯卡彭乳酪100 毫升 液態鮮奶油 (全脂)1.5 大匙 糖粉 (無糖版本可改用赤藻糖醇粉)120 克 芒果400 毫升 椰奶優格 (取代馬斯卡彭乳酪和液態鮮奶油)5https://marcwiner.com/wp-content/uploads/2026/10/dessert-de-paques-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400