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
283Please respect copyright.ＰＥＮＡＮＡHfcWFKvHLN
材料：283Please respect copyright.ＰＥＮＡＮＡdkTq8d6uRD
全蛋 ３顆283Please respect copyright.ＰＥＮＡＮＡh0vv62EZxf
馬斯卡彭 ５００ｇ283Please respect copyright.ＰＥＮＡＮＡd7LSBssSOy
動物性鮮奶油 ８０ｇ283Please respect copyright.ＰＥＮＡＮＡ9FrOkGMql9
砂糖 ７０ｇ283Please respect copyright.ＰＥＮＡＮＡTcIwLwD58A
蘭姆酒 １０ｇ283Please respect copyright.ＰＥＮＡＮＡe4iHHteZL8
咖啡香甜酒 ２５ｇ283Please respect copyright.ＰＥＮＡＮＡIyJlKnokzl
濃縮咖啡 ２５０ｇ283Please respect copyright.ＰＥＮＡＮＡzEMJdQaDv7
手指餅乾 ２０支283Please respect copyright.ＰＥＮＡＮＡdqLtauolau
防潮可可粉
283Please respect copyright.ＰＥＮＡＮＡsSFumUst3o
作法：283Please respect copyright.ＰＥＮＡＮＡKnmUn1Yceu
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。283Please respect copyright.ＰＥＮＡＮＡOsh19l5hh3
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。283Please respect copyright.ＰＥＮＡＮＡg9PoW6eDYo
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。283Please respect copyright.ＰＥＮＡＮＡhyerH5PzVq
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。283Please respect copyright.ＰＥＮＡＮＡQZz7WkE3JV
５：食用前用篩網篩上一層可可粉即可。283Please respect copyright.ＰＥＮＡＮＡpm8NBXif7u
283Please respect copyright.ＰＥＮＡＮＡAAZrkhiK2q
283Please respect copyright.ＰＥＮＡＮＡE5RA1EXyHv
然後按「加至主畫面」