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
240Please respect copyright.ＰＥＮＡＮＡQ60dT98HZM
材料：240Please respect copyright.ＰＥＮＡＮＡJHj9FNslas
全蛋 ３顆240Please respect copyright.ＰＥＮＡＮＡSEClGVfwpA
馬斯卡彭 ５００ｇ240Please respect copyright.ＰＥＮＡＮＡekiHpGV1qI
動物性鮮奶油 ８０ｇ240Please respect copyright.ＰＥＮＡＮＡ2zTs51lNRV
砂糖 ７０ｇ240Please respect copyright.ＰＥＮＡＮＡSD9IVsKRFi
蘭姆酒 １０ｇ240Please respect copyright.ＰＥＮＡＮＡXwQrhX0ZWI
咖啡香甜酒 ２５ｇ240Please respect copyright.ＰＥＮＡＮＡCo6uWnMtdl
濃縮咖啡 ２５０ｇ240Please respect copyright.ＰＥＮＡＮＡf19GcaEztw
手指餅乾 ２０支240Please respect copyright.ＰＥＮＡＮＡknXZeyiwFM
防潮可可粉
240Please respect copyright.ＰＥＮＡＮＡi9MJzMT6K4
作法：240Please respect copyright.ＰＥＮＡＮＡBrPzUI6mws
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。240Please respect copyright.ＰＥＮＡＮＡsyw8UI034R
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。240Please respect copyright.ＰＥＮＡＮＡQt8rCuidBx
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。240Please respect copyright.ＰＥＮＡＮＡR0CkIYK8sR
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。240Please respect copyright.ＰＥＮＡＮＡOwpiXG492B
５：食用前用篩網篩上一層可可粉即可。240Please respect copyright.ＰＥＮＡＮＡ80OdrnG7sU
240Please respect copyright.ＰＥＮＡＮＡB6xLTORbBN
240Please respect copyright.ＰＥＮＡＮＡ1cy9HsO8hO
然後按「加至主畫面」