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
278Please respect copyright.ＰＥＮＡＮＡ8CaCugV2ge
材料：278Please respect copyright.ＰＥＮＡＮＡsryxY2od0t
全蛋 ３顆278Please respect copyright.ＰＥＮＡＮＡfOfsodxRXo
馬斯卡彭 ５００ｇ278Please respect copyright.ＰＥＮＡＮＡAsdRWXndwB
動物性鮮奶油 ８０ｇ278Please respect copyright.ＰＥＮＡＮＡIG3mukyE2N
砂糖 ７０ｇ278Please respect copyright.ＰＥＮＡＮＡvJXSeLwfGk
蘭姆酒 １０ｇ278Please respect copyright.ＰＥＮＡＮＡfLHx3OjYSo
咖啡香甜酒 ２５ｇ278Please respect copyright.ＰＥＮＡＮＡgEHIAdTxWN
濃縮咖啡 ２５０ｇ278Please respect copyright.ＰＥＮＡＮＡnqbnCTrTMO
手指餅乾 ２０支278Please respect copyright.ＰＥＮＡＮＡMZ6TAT93uE
防潮可可粉
278Please respect copyright.ＰＥＮＡＮＡprXbQo3ND2
作法：278Please respect copyright.ＰＥＮＡＮＡ4Qx343lYJc
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。278Please respect copyright.ＰＥＮＡＮＡK9EcgCDYeO
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。278Please respect copyright.ＰＥＮＡＮＡC0QSuq4Xrn
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。278Please respect copyright.ＰＥＮＡＮＡdql8DiZCvQ
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。278Please respect copyright.ＰＥＮＡＮＡZqCic1CKqL
５：食用前用篩網篩上一層可可粉即可。278Please respect copyright.ＰＥＮＡＮＡsff3lYq52S
278Please respect copyright.ＰＥＮＡＮＡ0kb0vvdcob
278Please respect copyright.ＰＥＮＡＮＡdDybBnKSZ5
然後按「加至主畫面」