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
314Please respect copyright.ＰＥＮＡＮＡsjf7IWXcGu
材料：314Please respect copyright.ＰＥＮＡＮＡQppmantnEX
全蛋 ３顆314Please respect copyright.ＰＥＮＡＮＡLfEITpHnYX
馬斯卡彭 ５００ｇ314Please respect copyright.ＰＥＮＡＮＡQ6lF6ydM2j
動物性鮮奶油 ８０ｇ314Please respect copyright.ＰＥＮＡＮＡPbADt0T1vD
砂糖 ７０ｇ314Please respect copyright.ＰＥＮＡＮＡZaFGaVFFY5
蘭姆酒 １０ｇ314Please respect copyright.ＰＥＮＡＮＡEmL5RanrLQ
咖啡香甜酒 ２５ｇ314Please respect copyright.ＰＥＮＡＮＡciCwouCuCY
濃縮咖啡 ２５０ｇ314Please respect copyright.ＰＥＮＡＮＡnhU57NAlf1
手指餅乾 ２０支314Please respect copyright.ＰＥＮＡＮＡeccozl64E9
防潮可可粉
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作法：314Please respect copyright.ＰＥＮＡＮＡOL7ZxWvdKQ
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。314Please respect copyright.ＰＥＮＡＮＡY24FdVQZI8
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。314Please respect copyright.ＰＥＮＡＮＡzVKERjrXNd
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。314Please respect copyright.ＰＥＮＡＮＡWz0kus09B2
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。314Please respect copyright.ＰＥＮＡＮＡHYbx3ZjewA
５：食用前用篩網篩上一層可可粉即可。314Please respect copyright.ＰＥＮＡＮＡBuktNXKOp4
314Please respect copyright.ＰＥＮＡＮＡkKrcI1qGSv
314Please respect copyright.ＰＥＮＡＮＡtLuJujmLTD
and then Add to home screen.