Cooking Steps

1. 

   Step1:Beat mascarpone cheese until soft. Add rum and lemon juice and mix well. Soak gilding slices in cold water for 5 minutes to make them sof

2. 

   Step2:Mix the egg yolk with 30g of sugar. Beat in hot water (no more than 80 ℃) until the white sugar melts. Add the gelatine tablet after being softened. Stir constantly to make the gelatine tablet melt completely. Keep it cool for later use

3. 

   Step3:Whisk the whipped cream and 30g of sugar until it is wet and foamy; mix the cheese, yolk and whipped whipped cream, and mix well to make cheese paste

4. 

   Step4:Mix the coffee powder with a little hot water. Cool it and then add the coffee wine. Cut the finger biscuit into suitable size. Dip a little coffee liquid and put it into the bottom of the mold. Then pour in half of the cheese paste on it. Then put a layer of biscuit soaked with coffee. Then pour in the remaining cheese paste. Knock the mold a few times to make the bottom layer of the cheese paste flat. Put it into the refrigerator and refrigerate for 4 hours before eating

5. 

   Step5:Before eating, sift in cocoa powder for decoration.