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
239Please respect copyright.ＰＥＮＡＮＡXxyGimhxoV
材料：239Please respect copyright.ＰＥＮＡＮＡWYQWrFKE7C
全蛋 ３顆239Please respect copyright.ＰＥＮＡＮＡQBAaBGWrrB
馬斯卡彭 ５００ｇ239Please respect copyright.ＰＥＮＡＮＡ6R5eKdoWTp
動物性鮮奶油 ８０ｇ239Please respect copyright.ＰＥＮＡＮＡYtB7ZlMwdA
砂糖 ７０ｇ239Please respect copyright.ＰＥＮＡＮＡVDc3Gr3sMf
蘭姆酒 １０ｇ239Please respect copyright.ＰＥＮＡＮＡEd5ojyzwkI
咖啡香甜酒 ２５ｇ239Please respect copyright.ＰＥＮＡＮＡVDYmiwaJfE
濃縮咖啡 ２５０ｇ239Please respect copyright.ＰＥＮＡＮＡfFzVxp6ICH
手指餅乾 ２０支239Please respect copyright.ＰＥＮＡＮＡoo6UP8iyIO
防潮可可粉
239Please respect copyright.ＰＥＮＡＮＡ0E463353q4
作法：239Please respect copyright.ＰＥＮＡＮＡAwSpQSoRKL
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。239Please respect copyright.ＰＥＮＡＮＡcshahCegBk
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。239Please respect copyright.ＰＥＮＡＮＡzfWocx5qMW
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。239Please respect copyright.ＰＥＮＡＮＡ0D71Oru4GH
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。239Please respect copyright.ＰＥＮＡＮＡEHwG85yACZ
５：食用前用篩網篩上一層可可粉即可。239Please respect copyright.ＰＥＮＡＮＡr35XcdgMdo
239Please respect copyright.ＰＥＮＡＮＡENIsegvfD1
239Please respect copyright.ＰＥＮＡＮＡmpgi97iI3x
然後按「加至主畫面」