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
250Please respect copyright.ＰＥＮＡＮＡO8CnPYg0Wd
材料：250Please respect copyright.ＰＥＮＡＮＡKilzQNWCtu
全蛋 ３顆250Please respect copyright.ＰＥＮＡＮＡYziXCV2xaa
馬斯卡彭 ５００ｇ250Please respect copyright.ＰＥＮＡＮＡSJkDiuv93P
動物性鮮奶油 ８０ｇ250Please respect copyright.ＰＥＮＡＮＡd6vxOQ5A79
砂糖 ７０ｇ250Please respect copyright.ＰＥＮＡＮＡzPIUDS92Cx
蘭姆酒 １０ｇ250Please respect copyright.ＰＥＮＡＮＡrQEGNRV5be
咖啡香甜酒 ２５ｇ250Please respect copyright.ＰＥＮＡＮＡUWiaewEkoJ
濃縮咖啡 ２５０ｇ250Please respect copyright.ＰＥＮＡＮＡbpV6H9x8vK
手指餅乾 ２０支250Please respect copyright.ＰＥＮＡＮＡrr3qRkTAHb
防潮可可粉
250Please respect copyright.ＰＥＮＡＮＡZGeWoHf1AR
作法：250Please respect copyright.ＰＥＮＡＮＡSG0G5qxSdm
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。250Please respect copyright.ＰＥＮＡＮＡQWsQdXeDLs
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。250Please respect copyright.ＰＥＮＡＮＡ7Bm8pDuMgj
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。250Please respect copyright.ＰＥＮＡＮＡOctGugra1A
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。250Please respect copyright.ＰＥＮＡＮＡoSLnYC9Wwo
５：食用前用篩網篩上一層可可粉即可。250Please respect copyright.ＰＥＮＡＮＡVzM85NKMSG
250Please respect copyright.ＰＥＮＡＮＡyrWknoUnpR
250Please respect copyright.ＰＥＮＡＮＡ6JvauMMydF
然後按「加至主畫面」