Cooking Steps

1. 

   Step1:Make finger cookies first. Separate the yolk and the egg white. Beat the yolk with 15g white sugar until the sugar dissolve

2. 

   Step2:Whisk the egg white with the remaining 15g white sugar until it is half dry and foamed. Add the yolk paste and mix wel

3. 

   Step3:Finally, sift in flour and mix it into paste. Put it into a mounting bag. Squeeze out a uniform finger like cookie paste on the silica gel pad

4. 

   Step4:Bake in the oven at 180 ℃ for 15 minutes ~ take out and cool it for standb

5. 

   Step5:Mascarpone is very easy to soften. No need to separate water or heat it. Stir it by hand until it is fluffy

6. 

   Step6:Put cold water to make gilding soft. Beat egg yolk with sugar in hot water until sugar dissolves. Then add in gelatine until it dissolves.

7. 

   Step7:Whipped cream with a little sugar until it's half soli

8. 

   Step8:Mix the whipped cream with mascarpone chees

9. 

   Step9:Finally, pour the egg yolk paste into the cheese paste and stir wel

10. 

    Step10:Add a little rum to instant coffee. Make coffee win

11. 

    Step11:Spread finger biscuits on the bottom ~ surface of the 6-inch mold and brush with coffee win

12. 

    Step12:Pour in half the tiramisu paste. Add another layer of finger cake soaked in coffee wine

13. 

    Step13:Finally pour the remaining tiramisu paste into the mold. Refrigerate for 3 to 5 hour

14. 

    Step14:Take it out after cold storage and sift a layer of cocoa powder on the surfac

15. 

    Step15:You can make a little sugar powder on the sieve plate to form various patterns

16. 

    Step16:Because it's a movable bottom mold. It's good for demoulding