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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
184Please respect copyright.ＰＥＮＡＮＡJvCWgBtMuq
材料：184Please respect copyright.ＰＥＮＡＮＡHOUF0NahNu
全蛋 ３顆184Please respect copyright.ＰＥＮＡＮＡHid9TK3ikC
馬斯卡彭 ５００ｇ184Please respect copyright.ＰＥＮＡＮＡ3A5LhdymuO
動物性鮮奶油 ８０ｇ184Please respect copyright.ＰＥＮＡＮＡ7sziW1S1nJ
砂糖 ７０ｇ184Please respect copyright.ＰＥＮＡＮＡCzBlI6gCJ0
蘭姆酒 １０ｇ184Please respect copyright.ＰＥＮＡＮＡAQwrJY8bKf
咖啡香甜酒 ２５ｇ184Please respect copyright.ＰＥＮＡＮＡPcnn0eo5kg
濃縮咖啡 ２５０ｇ184Please respect copyright.ＰＥＮＡＮＡED7eAByUiY
手指餅乾 ２０支184Please respect copyright.ＰＥＮＡＮＡhz3dmHBPnn
防潮可可粉
184Please respect copyright.ＰＥＮＡＮＡt1qeIYlUDf
作法：184Please respect copyright.ＰＥＮＡＮＡmlx1hGtqmM
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。184Please respect copyright.ＰＥＮＡＮＡTucbzEIQ9r
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。184Please respect copyright.ＰＥＮＡＮＡslq6rDSYVU
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。184Please respect copyright.ＰＥＮＡＮＡsu2ep1uRpI
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。184Please respect copyright.ＰＥＮＡＮＡw3tAco8Eip
５：食用前用篩網篩上一層可可粉即可。184Please respect copyright.ＰＥＮＡＮＡ6B2M1ZOxQS
184Please respect copyright.ＰＥＮＡＮＡdpzx5cknIY
184Please respect copyright.ＰＥＮＡＮＡDhgQ2HyPNN
