Cooking Steps

1. 

   Step1:Beat the yolk with a beater until it is thick.

2. 

   Step2:Boil the water and spinning sugar into sugar water in the pot until it boils. Then turn off the heat. Stir and pour in the yolk. Let the yolk paste cool. The temperature is the same as that of the palm.

3. 

   Step3:Beat mascarpone cheese until smooth. Mix well with egg yolk paste.

4. 

   Step4:Add 40 ml of water to the gelatine powder to make it expand and absorb. After full absorption, heat it in water to dissolve it into the gelatine solution and pour it into the cheese.

5. 

   Step5:Whisk the cream (until the lines just appear) into the cheese paste and mix well.

6. 

   Step6:1 tablespoon instant coffee with 80 ml hot water. Add rum to mix after dissolving completely.

7. 

   Step7:Dip the finger biscuits in the mixed coffee wine and spread it on the bottom. Pour in the cheese paste.

8. 

   Step8:Repeat the above steps until the mold is full.

9. 

   Step9:Refrigerate the cake in the refrigerator for 5 to 6 hours. If you want to keep it for a long time, you can also refrigerate it. After the cheese paste solidifies, demould it. Before eating, evenly sprinkle cocoa powder on the flour sieve.