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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
144Please respect copyright.ＰＥＮＡＮＡdLD5pWTLXk
材料：144Please respect copyright.ＰＥＮＡＮＡcd7i9OmyOs
全蛋 ３顆144Please respect copyright.ＰＥＮＡＮＡC9iIePtkxo
馬斯卡彭 ５００ｇ144Please respect copyright.ＰＥＮＡＮＡwhlCxRLFOo
動物性鮮奶油 ８０ｇ144Please respect copyright.ＰＥＮＡＮＡkUiZAlRkny
砂糖 ７０ｇ144Please respect copyright.ＰＥＮＡＮＡUObmSusJ9M
蘭姆酒 １０ｇ144Please respect copyright.ＰＥＮＡＮＡhCVT4dreO4
咖啡香甜酒 ２５ｇ144Please respect copyright.ＰＥＮＡＮＡ1kAlfNKF4z
濃縮咖啡 ２５０ｇ144Please respect copyright.ＰＥＮＡＮＡbKkpyp9GFT
手指餅乾 ２０支144Please respect copyright.ＰＥＮＡＮＡjh1x2IZyr9
防潮可可粉
144Please respect copyright.ＰＥＮＡＮＡc3PfjZiJOU
作法：144Please respect copyright.ＰＥＮＡＮＡxwM9m9j8CT
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。144Please respect copyright.ＰＥＮＡＮＡSFKZot5yV4
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。144Please respect copyright.ＰＥＮＡＮＡB6d6aU61sz
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。144Please respect copyright.ＰＥＮＡＮＡ3qWdPlC3TW
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。144Please respect copyright.ＰＥＮＡＮＡAWCCb8akoR
５：食用前用篩網篩上一層可可粉即可。144Please respect copyright.ＰＥＮＡＮＡw6n5ph0ot2
144Please respect copyright.ＰＥＮＡＮＡGgAoqjFmRy
144Please respect copyright.ＰＥＮＡＮＡbExqOsc2wO
