Cooking Steps

1. 

   Step1:Separate the egg white and yolk [only yolk]. Add 50g sugar powder and sti

2. 

   Step2:Heat and stir in water until the sugar powder dissolves. The yolk turns white

3. 

   Step3:Beat 70% whipped cream [slightly flowing. There is a small corner when lifting the eggbeater

4. 

   Step4:Mascarpone cheese with a teaspoon of lemon juic

5. 

   Step5:Stir until smooth [container can be put in warm water

6. 

   Step6:Add egg yolk and mix wel

7. 

   Step7:Add whipped cream. Mix wel

8. 

   Step8:Coffee and rum make coffee wine one by on

9. 

   Step9:Take out the finger biscuit in the coffee wine and put it into the container

10. 

    Step10:Then spread a layer of cheese paste. Then spread a layer of finger biscuits dipped in coffee wine. Then a layer of cheese paste. Until the container is full. The top layer must be cheese paste.

11. 

    Step11:Sift cocoa powder evenly through a small siev

12. 

    Step12:Clean up the excess cocoa powder with a brush. Finally, decorate with moistureproof sugar powder. [you can print the pattern on the paper. Then cut out the cut-out pattern. Cover it gently on the surface. Then sprinkle the sugar powder. Carefully remove the paper mold. The pattern is finished.