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
216Please respect copyright.ＰＥＮＡＮＡACr0zHF4p1
材料：216Please respect copyright.ＰＥＮＡＮＡQXQ8aY8ZBc
全蛋 ３顆216Please respect copyright.ＰＥＮＡＮＡ2GglEPPGUu
馬斯卡彭 ５００ｇ216Please respect copyright.ＰＥＮＡＮＡdmH64LGOYT
動物性鮮奶油 ８０ｇ216Please respect copyright.ＰＥＮＡＮＡn2tY2Oikc0
砂糖 ７０ｇ216Please respect copyright.ＰＥＮＡＮＡGiWRkgPOSl
蘭姆酒 １０ｇ216Please respect copyright.ＰＥＮＡＮＡ9np6zQU6W8
咖啡香甜酒 ２５ｇ216Please respect copyright.ＰＥＮＡＮＡGpTBExfEi4
濃縮咖啡 ２５０ｇ216Please respect copyright.ＰＥＮＡＮＡcrlAnLBcKV
手指餅乾 ２０支216Please respect copyright.ＰＥＮＡＮＡckdJHoRirE
防潮可可粉
216Please respect copyright.ＰＥＮＡＮＡ9izg8MrI6a
作法：216Please respect copyright.ＰＥＮＡＮＡGUKrT3XVxe
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。216Please respect copyright.ＰＥＮＡＮＡAMKkz0SIex
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。216Please respect copyright.ＰＥＮＡＮＡj5HzwwwfCY
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。216Please respect copyright.ＰＥＮＡＮＡY1LZalevy4
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。216Please respect copyright.ＰＥＮＡＮＡaRtHoVxaZk
５：食用前用篩網篩上一層可可粉即可。216Please respect copyright.ＰＥＮＡＮＡa6XqFlfbqb
216Please respect copyright.ＰＥＮＡＮＡMDvbOKCoa5
216Please respect copyright.ＰＥＮＡＮＡMLJAWhQeiS
然後按「加至主畫面」