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
300Please respect copyright.ＰＥＮＡＮＡJ3zTgKVVMu
材料：300Please respect copyright.ＰＥＮＡＮＡlRXWR9BI34
全蛋 ３顆300Please respect copyright.ＰＥＮＡＮＡSvJGBSfAP3
馬斯卡彭 ５００ｇ300Please respect copyright.ＰＥＮＡＮＡ3USYyGLyvI
動物性鮮奶油 ８０ｇ300Please respect copyright.ＰＥＮＡＮＡvDWX7dVRRh
砂糖 ７０ｇ300Please respect copyright.ＰＥＮＡＮＡqmMBkhUytW
蘭姆酒 １０ｇ300Please respect copyright.ＰＥＮＡＮＡxnUuRBPJY8
咖啡香甜酒 ２５ｇ300Please respect copyright.ＰＥＮＡＮＡgVHspXTDD3
濃縮咖啡 ２５０ｇ300Please respect copyright.ＰＥＮＡＮＡa8UaNpfFky
手指餅乾 ２０支300Please respect copyright.ＰＥＮＡＮＡf8HYPSqhXf
防潮可可粉
300Please respect copyright.ＰＥＮＡＮＡ191FWgfERR
作法：300Please respect copyright.ＰＥＮＡＮＡ3CEUfTDBX6
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。300Please respect copyright.ＰＥＮＡＮＡlpan0TlHOy
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。300Please respect copyright.ＰＥＮＡＮＡdUgjhTCjl3
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。300Please respect copyright.ＰＥＮＡＮＡrsF9p8Zp0A
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。300Please respect copyright.ＰＥＮＡＮＡljlytfx8Xq
５：食用前用篩網篩上一層可可粉即可。300Please respect copyright.ＰＥＮＡＮＡ8dupGMJMw3
300Please respect copyright.ＰＥＮＡＮＡRYo4CRtgzS
300Please respect copyright.ＰＥＮＡＮＡ0AqrjIAZyU
然後按「加至主畫面」