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
194Please respect copyright.ＰＥＮＡＮＡ8JkkPN6Aqf
材料：194Please respect copyright.ＰＥＮＡＮＡrChG4ykV3j
全蛋 ３顆194Please respect copyright.ＰＥＮＡＮＡFXOHToUORb
馬斯卡彭 ５００ｇ194Please respect copyright.ＰＥＮＡＮＡg3dJS7IIWX
動物性鮮奶油 ８０ｇ194Please respect copyright.ＰＥＮＡＮＡ7IGR9EIC8o
砂糖 ７０ｇ194Please respect copyright.ＰＥＮＡＮＡn0IuCHgBva
蘭姆酒 １０ｇ194Please respect copyright.ＰＥＮＡＮＡodukqs4H35
咖啡香甜酒 ２５ｇ194Please respect copyright.ＰＥＮＡＮＡqInMkaHPx7
濃縮咖啡 ２５０ｇ194Please respect copyright.ＰＥＮＡＮＡCCHpvZbsIm
手指餅乾 ２０支194Please respect copyright.ＰＥＮＡＮＡUWucvYNvWC
防潮可可粉
194Please respect copyright.ＰＥＮＡＮＡc4V4zf37xk
作法：194Please respect copyright.ＰＥＮＡＮＡdwIGjuOX7z
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。194Please respect copyright.ＰＥＮＡＮＡSwavRv1fS6
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。194Please respect copyright.ＰＥＮＡＮＡ7betia3Fys
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。194Please respect copyright.ＰＥＮＡＮＡqfNF4ZiZus
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。194Please respect copyright.ＰＥＮＡＮＡAe01zh6Yko
５：食用前用篩網篩上一層可可粉即可。194Please respect copyright.ＰＥＮＡＮＡurKc4VcL2D
194Please respect copyright.ＰＥＮＡＮＡNasij9ZFD9
194Please respect copyright.ＰＥＮＡＮＡmTrOJpxhU9
然後按「加至主畫面」