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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
260Please respect copyright.ＰＥＮＡＮＡsgSZdCgNQc
材料：260Please respect copyright.ＰＥＮＡＮＡlaO5hjnbLp
全蛋 ３顆260Please respect copyright.ＰＥＮＡＮＡAIgq9iJLi8
馬斯卡彭 ５００ｇ260Please respect copyright.ＰＥＮＡＮＡaxZxlQp0yk
動物性鮮奶油 ８０ｇ260Please respect copyright.ＰＥＮＡＮＡbDzRM8gjqi
砂糖 ７０ｇ260Please respect copyright.ＰＥＮＡＮＡyUdzNthw6w
蘭姆酒 １０ｇ260Please respect copyright.ＰＥＮＡＮＡV96BI8I11e
咖啡香甜酒 ２５ｇ260Please respect copyright.ＰＥＮＡＮＡ78cl4Yuaf1
濃縮咖啡 ２５０ｇ260Please respect copyright.ＰＥＮＡＮＡn9OX8QD9rd
手指餅乾 ２０支260Please respect copyright.ＰＥＮＡＮＡuybYDDsCcI
防潮可可粉
260Please respect copyright.ＰＥＮＡＮＡSug1u7r4PB
作法：260Please respect copyright.ＰＥＮＡＮＡuhxTuCma7K
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。260Please respect copyright.ＰＥＮＡＮＡqaBL58AzDj
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。260Please respect copyright.ＰＥＮＡＮＡbbTjrIw5fx
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。260Please respect copyright.ＰＥＮＡＮＡxeG2Q1Ov8f
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。260Please respect copyright.ＰＥＮＡＮＡEy2VXilsSC
５：食用前用篩網篩上一層可可粉即可。260Please respect copyright.ＰＥＮＡＮＡAlXpDqXCG8
260Please respect copyright.ＰＥＮＡＮＡ6j8Vmo8o4O
260Please respect copyright.ＰＥＮＡＮＡgrbk5mZm04
