取另一个大碗，混合， 拌匀后，加入一匙砂糖，再拌匀将鲜奶油打至湿性发泡（soft peaks），取另一只大碗，打 蛋白至起尖（stiff），将打好的蛋白加入，将剩下的酒倒入浅盘中，取手指饼干沾浓缩咖 啡，排列于装成品的玻璃...
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Soft peaks form 湿性发泡
For desserts which require more body, continue beating a few seconds more until the cream is a little bit stiffer and forms soft peaks.
如果要制作蓬松型的甜点，那就再多搅打一会儿，直至奶油有点发硬，能够形成一个软的尖角。
In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain.
把鲜奶油打至中性发泡，然后把它加入乳酪混合物中，拌至完全均匀。
Otherwise, start adding it gradually just before they form soft peaks, when egg whites have been whipped to at least four times their original volume.
要不然打至快湿性发泡时开始加入砂糖，这时蛋白体积差不多有原来的4倍多了。
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