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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
274Please respect copyright.ＰＥＮＡＮＡTb9z2rZd1v
材料：274Please respect copyright.ＰＥＮＡＮＡgRQj8pp7T6
全蛋 ３顆274Please respect copyright.ＰＥＮＡＮＡaDj30gvXbs
馬斯卡彭 ５００ｇ274Please respect copyright.ＰＥＮＡＮＡenPwMLtmb4
動物性鮮奶油 ８０ｇ274Please respect copyright.ＰＥＮＡＮＡNoUmiw445h
砂糖 ７０ｇ274Please respect copyright.ＰＥＮＡＮＡTXtS8nkeEz
蘭姆酒 １０ｇ274Please respect copyright.ＰＥＮＡＮＡIKiJtxKWhW
咖啡香甜酒 ２５ｇ274Please respect copyright.ＰＥＮＡＮＡMI47NP0eaY
濃縮咖啡 ２５０ｇ274Please respect copyright.ＰＥＮＡＮＡ9YAzGjr716
手指餅乾 ２０支274Please respect copyright.ＰＥＮＡＮＡYsBg7QpHZq
防潮可可粉
274Please respect copyright.ＰＥＮＡＮＡouU1tScmae
作法：274Please respect copyright.ＰＥＮＡＮＡR5EAp8KDBP
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。274Please respect copyright.ＰＥＮＡＮＡocosTLexvh
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。274Please respect copyright.ＰＥＮＡＮＡ8IOleRqRPF
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。274Please respect copyright.ＰＥＮＡＮＡGbKwOEy7ad
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。274Please respect copyright.ＰＥＮＡＮＡpcbyH9nzcR
５：食用前用篩網篩上一層可可粉即可。274Please respect copyright.ＰＥＮＡＮＡtrjpnqwSXV
274Please respect copyright.ＰＥＮＡＮＡbP5geyrmDc
274Please respect copyright.ＰＥＮＡＮＡSLCMoVd49m
