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
215Please respect copyright.ＰＥＮＡＮＡ8DwiZimKUz
材料：215Please respect copyright.ＰＥＮＡＮＡX6eZi8xOBe
全蛋 ３顆215Please respect copyright.ＰＥＮＡＮＡkvWyHRvNn2
馬斯卡彭 ５００ｇ215Please respect copyright.ＰＥＮＡＮＡM4X0OfSzXl
動物性鮮奶油 ８０ｇ215Please respect copyright.ＰＥＮＡＮＡSar8PBJMWA
砂糖 ７０ｇ215Please respect copyright.ＰＥＮＡＮＡDCv3In4ofr
蘭姆酒 １０ｇ215Please respect copyright.ＰＥＮＡＮＡDKSF4lEiHJ
咖啡香甜酒 ２５ｇ215Please respect copyright.ＰＥＮＡＮＡjiBgN4O7Yg
濃縮咖啡 ２５０ｇ215Please respect copyright.ＰＥＮＡＮＡ4j0TEsTIvU
手指餅乾 ２０支215Please respect copyright.ＰＥＮＡＮＡPsA0CCmJ2b
防潮可可粉
215Please respect copyright.ＰＥＮＡＮＡlNDo37HqAQ
作法：215Please respect copyright.ＰＥＮＡＮＡr0Z3yHbwfz
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。215Please respect copyright.ＰＥＮＡＮＡUmk0phpcYd
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。215Please respect copyright.ＰＥＮＡＮＡMqpLEliQ5c
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。215Please respect copyright.ＰＥＮＡＮＡBouTgz470C
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。215Please respect copyright.ＰＥＮＡＮＡhSBcZtcBUA
５：食用前用篩網篩上一層可可粉即可。215Please respect copyright.ＰＥＮＡＮＡC8BMbij8HU
215Please respect copyright.ＰＥＮＡＮＡOp7Lg2QkBi
215Please respect copyright.ＰＥＮＡＮＡrGvjuUe6HI
然後按「加至主畫面」