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
195Please respect copyright.ＰＥＮＡＮＡF17mGISj0B
材料：195Please respect copyright.ＰＥＮＡＮＡy8trw6kEpq
全蛋 ３顆195Please respect copyright.ＰＥＮＡＮＡ3ttUsi4E3K
馬斯卡彭 ５００ｇ195Please respect copyright.ＰＥＮＡＮＡAWVD5SEvnm
動物性鮮奶油 ８０ｇ195Please respect copyright.ＰＥＮＡＮＡoQfpPkJaWJ
砂糖 ７０ｇ195Please respect copyright.ＰＥＮＡＮＡCIeabWOGgS
蘭姆酒 １０ｇ195Please respect copyright.ＰＥＮＡＮＡbBirDggGvC
咖啡香甜酒 ２５ｇ195Please respect copyright.ＰＥＮＡＮＡTQhcUCpknM
濃縮咖啡 ２５０ｇ195Please respect copyright.ＰＥＮＡＮＡoaEetq4FdG
手指餅乾 ２０支195Please respect copyright.ＰＥＮＡＮＡ9xHz2657H8
防潮可可粉
195Please respect copyright.ＰＥＮＡＮＡYQmyiGJuNu
作法：195Please respect copyright.ＰＥＮＡＮＡELZQu79Nw5
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。195Please respect copyright.ＰＥＮＡＮＡnm5xtUYun3
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。195Please respect copyright.ＰＥＮＡＮＡxdSX6ga3AI
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。195Please respect copyright.ＰＥＮＡＮＡsUl7JyHcAm
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。195Please respect copyright.ＰＥＮＡＮＡpNV0yzhylm
５：食用前用篩網篩上一層可可粉即可。195Please respect copyright.ＰＥＮＡＮＡYxn09oP9VY
195Please respect copyright.ＰＥＮＡＮＡF0vskP1xCl
195Please respect copyright.ＰＥＮＡＮＡATFsaPeJCp
然後按「加至主畫面」