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
313Please respect copyright.ＰＥＮＡＮＡ9Q5pXGVDX4
材料：313Please respect copyright.ＰＥＮＡＮＡoyyWNg2bYZ
全蛋 ３顆313Please respect copyright.ＰＥＮＡＮＡEhIyzWVTjM
馬斯卡彭 ５００ｇ313Please respect copyright.ＰＥＮＡＮＡAoBKiLW5G5
動物性鮮奶油 ８０ｇ313Please respect copyright.ＰＥＮＡＮＡm2JXcv6pQo
砂糖 ７０ｇ313Please respect copyright.ＰＥＮＡＮＡOfJL2nIWVl
蘭姆酒 １０ｇ313Please respect copyright.ＰＥＮＡＮＡOpeSzExn1J
咖啡香甜酒 ２５ｇ313Please respect copyright.ＰＥＮＡＮＡ7UYCElktV2
濃縮咖啡 ２５０ｇ313Please respect copyright.ＰＥＮＡＮＡbeWbEdot5x
手指餅乾 ２０支313Please respect copyright.ＰＥＮＡＮＡRnsHgp0hm5
防潮可可粉
313Please respect copyright.ＰＥＮＡＮＡLB6CAeAHPO
作法：313Please respect copyright.ＰＥＮＡＮＡ6dREid0Nzw
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。313Please respect copyright.ＰＥＮＡＮＡFC7i3Sx4Um
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。313Please respect copyright.ＰＥＮＡＮＡWuDre6DmhB
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。313Please respect copyright.ＰＥＮＡＮＡHftbw46RH5
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。313Please respect copyright.ＰＥＮＡＮＡQSH2Q7mMzs
５：食用前用篩網篩上一層可可粉即可。313Please respect copyright.ＰＥＮＡＮＡIMZX1UhZOc
313Please respect copyright.ＰＥＮＡＮＡSrZYNZIIVw
313Please respect copyright.ＰＥＮＡＮＡTJ6S7RX2mJ
然後按「加至主畫面」