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
238Please respect copyright.ＰＥＮＡＮＡYe2kqMr0Lx
材料：238Please respect copyright.ＰＥＮＡＮＡiEAo6HWhYs
全蛋 ３顆238Please respect copyright.ＰＥＮＡＮＡGF5Upsi8b1
馬斯卡彭 ５００ｇ238Please respect copyright.ＰＥＮＡＮＡox9Aik4mso
動物性鮮奶油 ８０ｇ238Please respect copyright.ＰＥＮＡＮＡt6rxjfHpiZ
砂糖 ７０ｇ238Please respect copyright.ＰＥＮＡＮＡR1pONbqBAe
蘭姆酒 １０ｇ238Please respect copyright.ＰＥＮＡＮＡq22UgjKb2Q
咖啡香甜酒 ２５ｇ238Please respect copyright.ＰＥＮＡＮＡJK385HurXU
濃縮咖啡 ２５０ｇ238Please respect copyright.ＰＥＮＡＮＡ6UYAIGamSQ
手指餅乾 ２０支238Please respect copyright.ＰＥＮＡＮＡW3Q7QDqbGi
防潮可可粉
238Please respect copyright.ＰＥＮＡＮＡGH3mC69tbH
作法：238Please respect copyright.ＰＥＮＡＮＡ12UTCkuO6w
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。238Please respect copyright.ＰＥＮＡＮＡrvFvHETd0E
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。238Please respect copyright.ＰＥＮＡＮＡChwip87Tws
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。238Please respect copyright.ＰＥＮＡＮＡSdltkA2eiq
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。238Please respect copyright.ＰＥＮＡＮＡDgNMDBYT2r
５：食用前用篩網篩上一層可可粉即可。238Please respect copyright.ＰＥＮＡＮＡ3piCGeTW0G
238Please respect copyright.ＰＥＮＡＮＡHJSp1nKpbf
238Please respect copyright.ＰＥＮＡＮＡSSXWuhMHSL
然後按「加至主畫面」