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
282Please respect copyright.ＰＥＮＡＮＡv0P46edD5E
材料：282Please respect copyright.ＰＥＮＡＮＡTeJBeFSNyl
全蛋 ３顆282Please respect copyright.ＰＥＮＡＮＡgGsYCeVkSx
馬斯卡彭 ５００ｇ282Please respect copyright.ＰＥＮＡＮＡ4evT8VY1U5
動物性鮮奶油 ８０ｇ282Please respect copyright.ＰＥＮＡＮＡV6SnwUppwj
砂糖 ７０ｇ282Please respect copyright.ＰＥＮＡＮＡRSSdW8z7AN
蘭姆酒 １０ｇ282Please respect copyright.ＰＥＮＡＮＡj4uOwuSFjm
咖啡香甜酒 ２５ｇ282Please respect copyright.ＰＥＮＡＮＡDE4DtrJgF0
濃縮咖啡 ２５０ｇ282Please respect copyright.ＰＥＮＡＮＡyvxHmAvIe6
手指餅乾 ２０支282Please respect copyright.ＰＥＮＡＮＡi48WA9uZvo
防潮可可粉
282Please respect copyright.ＰＥＮＡＮＡcx7tv4QLzA
作法：282Please respect copyright.ＰＥＮＡＮＡTMxwHJhoKy
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。282Please respect copyright.ＰＥＮＡＮＡ9HzB6fOq4P
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。282Please respect copyright.ＰＥＮＡＮＡI9u5GeNAhu
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。282Please respect copyright.ＰＥＮＡＮＡkAQt1XNVrl
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。282Please respect copyright.ＰＥＮＡＮＡYnJiUJY2yF
５：食用前用篩網篩上一層可可粉即可。282Please respect copyright.ＰＥＮＡＮＡQdO9ymMoGA
282Please respect copyright.ＰＥＮＡＮＡDu7eDqRIZX
282Please respect copyright.ＰＥＮＡＮＡqxihGf3430
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