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
302Please respect copyright.ＰＥＮＡＮＡyPN81EkLv0
材料：302Please respect copyright.ＰＥＮＡＮＡ6yo2bHXUY0
全蛋 ３顆302Please respect copyright.ＰＥＮＡＮＡDegrRnAs6N
馬斯卡彭 ５００ｇ302Please respect copyright.ＰＥＮＡＮＡWso8GW8f1M
動物性鮮奶油 ８０ｇ302Please respect copyright.ＰＥＮＡＮＡPUq0S2CULM
砂糖 ７０ｇ302Please respect copyright.ＰＥＮＡＮＡ9WXuZuHgQy
蘭姆酒 １０ｇ302Please respect copyright.ＰＥＮＡＮＡXc5fMBvhS5
咖啡香甜酒 ２５ｇ302Please respect copyright.ＰＥＮＡＮＡMfSwdNi2rF
濃縮咖啡 ２５０ｇ302Please respect copyright.ＰＥＮＡＮＡhuBjh0fEwx
手指餅乾 ２０支302Please respect copyright.ＰＥＮＡＮＡNIZc5hR7p6
防潮可可粉
302Please respect copyright.ＰＥＮＡＮＡmQWn4hh266
作法：302Please respect copyright.ＰＥＮＡＮＡ44uKbirA4i
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。302Please respect copyright.ＰＥＮＡＮＡILgijCXlLc
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。302Please respect copyright.ＰＥＮＡＮＡVXJEHY0GCp
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。302Please respect copyright.ＰＥＮＡＮＡBBi3bBIAGP
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。302Please respect copyright.ＰＥＮＡＮＡrJDGQsPxNv
５：食用前用篩網篩上一層可可粉即可。302Please respect copyright.ＰＥＮＡＮＡynKDfv97K5
302Please respect copyright.ＰＥＮＡＮＡUyFkta09zz
302Please respect copyright.ＰＥＮＡＮＡ9oPcEGpSQK
然後按「加至主畫面」