Cooking Steps

1. 

   Step1:Make coffee with hot water. Stir well. Cool and mix with coffee wine. Soak the gelatin in cold water for 20 minutes in advance.

2. 

   Step2:Mascarpone takes out the room temperature to soften in advance, and then stirs until it is smooth and ready for use. Mascarpone can't heat with wate

3. 

   Step3:Take out the gelatine tablets that have been soaked in cold water for 20 minutes. Put them in a bowl and heat them in water until they melt

4. 

   Step4:The melted gelatin tablet should be liquid. Cool the gelatin a little

5. 

   Step5:Add gilding to mascarpone. Mix wel

6. 

   Step6:Refrigerate the cream one day in advance. Take it out. Add sugar three times and beat until there are lines. But it can still flo

7. 

   Step7:Mix the whipped cream with mascarpon

8. 

   Step8:Touch the finger biscuit gently in the mixed coffee liquid. Don't take too long. Evenly spread in the mold. The mold can be coated with tin paper or no

9. 

   Step9:Trowel. Cover with tin paper or plastic wrap and refrigerate for 1520 minute

10. 

    Step10:Take out the mold. Put another layer of finger biscuits stained with coffee solution in the same procedure. Pour the remaining cheese paste into the mold. Smooth the surface. Cover with tin foil or plastic film and refrigerate for 34 hours or overnight

11. 

    Step11:Demoulding. Sprinkle with cocoa powder when eating. You can also use sugar powder to screen the design. Or decorate it with finger biscuits around it.