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
278Please respect copyright.ＰＥＮＡＮＡWEgz6trUPp
材料：278Please respect copyright.ＰＥＮＡＮＡbrwmPbyVqQ
全蛋 ３顆278Please respect copyright.ＰＥＮＡＮＡvdyePhVHHv
馬斯卡彭 ５００ｇ278Please respect copyright.ＰＥＮＡＮＡlIQzZR9Coj
動物性鮮奶油 ８０ｇ278Please respect copyright.ＰＥＮＡＮＡObEhYA2Zcx
砂糖 ７０ｇ278Please respect copyright.ＰＥＮＡＮＡ7iwKzoyME0
蘭姆酒 １０ｇ278Please respect copyright.ＰＥＮＡＮＡSbYGlq3CjS
咖啡香甜酒 ２５ｇ278Please respect copyright.ＰＥＮＡＮＡuWMWWYn4en
濃縮咖啡 ２５０ｇ278Please respect copyright.ＰＥＮＡＮＡSyoHY48WSE
手指餅乾 ２０支278Please respect copyright.ＰＥＮＡＮＡMWR1EFHwSm
防潮可可粉
278Please respect copyright.ＰＥＮＡＮＡqbeH8O3rVT
作法：278Please respect copyright.ＰＥＮＡＮＡON5YiwFfio
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。278Please respect copyright.ＰＥＮＡＮＡV3gbyclfWU
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。278Please respect copyright.ＰＥＮＡＮＡdyLopKz32R
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。278Please respect copyright.ＰＥＮＡＮＡ38kMOq8VN4
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。278Please respect copyright.ＰＥＮＡＮＡVnzweOkYUB
５：食用前用篩網篩上一層可可粉即可。278Please respect copyright.ＰＥＮＡＮＡNOPZNvqZh0
278Please respect copyright.ＰＥＮＡＮＡLW1IE8fGNA
278Please respect copyright.ＰＥＮＡＮＡ43P5SIRCb6
然後按「加至主畫面」