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
277Please respect copyright.ＰＥＮＡＮＡUsK5mamLbq
材料：277Please respect copyright.ＰＥＮＡＮＡeM1eWm01ul
全蛋 ３顆277Please respect copyright.ＰＥＮＡＮＡJ4Wk6G5fGj
馬斯卡彭 ５００ｇ277Please respect copyright.ＰＥＮＡＮＡDWwxmE9Ppw
動物性鮮奶油 ８０ｇ277Please respect copyright.ＰＥＮＡＮＡcM64dhkwxJ
砂糖 ７０ｇ277Please respect copyright.ＰＥＮＡＮＡTSAzu4VAtN
蘭姆酒 １０ｇ277Please respect copyright.ＰＥＮＡＮＡiugKHduvhv
咖啡香甜酒 ２５ｇ277Please respect copyright.ＰＥＮＡＮＡixvbmNrZtC
濃縮咖啡 ２５０ｇ277Please respect copyright.ＰＥＮＡＮＡLf71wXf3rP
手指餅乾 ２０支277Please respect copyright.ＰＥＮＡＮＡY9tQJxsdni
防潮可可粉
277Please respect copyright.ＰＥＮＡＮＡa8B5affA7H
作法：277Please respect copyright.ＰＥＮＡＮＡhBu6JBvCdc
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。277Please respect copyright.ＰＥＮＡＮＡTzxmFkKdyx
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。277Please respect copyright.ＰＥＮＡＮＡCcisqmmYui
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。277Please respect copyright.ＰＥＮＡＮＡmYen22srNy
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。277Please respect copyright.ＰＥＮＡＮＡY8ncA3pZgl
５：食用前用篩網篩上一層可可粉即可。277Please respect copyright.ＰＥＮＡＮＡeD577ctZe6
277Please respect copyright.ＰＥＮＡＮＡcG6VwWV8qp
277Please respect copyright.ＰＥＮＡＮＡY3yT9Dg7EU
然後按「加至主畫面」