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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
267Please respect copyright.ＰＥＮＡＮＡq5fBK9KQ1V
材料：267Please respect copyright.ＰＥＮＡＮＡ1PsjDAwF30
全蛋 ３顆267Please respect copyright.ＰＥＮＡＮＡXCV88GKz31
馬斯卡彭 ５００ｇ267Please respect copyright.ＰＥＮＡＮＡGqtqUTKUti
動物性鮮奶油 ８０ｇ267Please respect copyright.ＰＥＮＡＮＡiaTsHo53ZG
砂糖 ７０ｇ267Please respect copyright.ＰＥＮＡＮＡDpqZVSw8fS
蘭姆酒 １０ｇ267Please respect copyright.ＰＥＮＡＮＡ3QOqUytRyT
咖啡香甜酒 ２５ｇ267Please respect copyright.ＰＥＮＡＮＡGzV5qoLCIK
濃縮咖啡 ２５０ｇ267Please respect copyright.ＰＥＮＡＮＡeM1HQSfd6R
手指餅乾 ２０支267Please respect copyright.ＰＥＮＡＮＡKIJVEWNoZ5
防潮可可粉
267Please respect copyright.ＰＥＮＡＮＡk86H1LMm0w
作法：267Please respect copyright.ＰＥＮＡＮＡwayLLdhqtT
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。267Please respect copyright.ＰＥＮＡＮＡbU3ZhDDDsQ
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。267Please respect copyright.ＰＥＮＡＮＡHjfE03U0ac
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。267Please respect copyright.ＰＥＮＡＮＡ8wvHeeSqoT
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。267Please respect copyright.ＰＥＮＡＮＡn7PJXUYBwF
５：食用前用篩網篩上一層可可粉即可。267Please respect copyright.ＰＥＮＡＮＡRtgGYJT0wQ
267Please respect copyright.ＰＥＮＡＮＡsBtnt9Vd5P
267Please respect copyright.ＰＥＮＡＮＡsuvqhMZJH4
