Cooking Steps

1. 

   Step1:Soak the gelatin slices in ice water until softened.

2. 

   Step2:Mix egg yolk, sugar and milk. Stir evenly. Stir at the back. Stir at the top. Leave the fire when it is thick and foam.

3. 

   Step3:Add in the softened gelatin and stir well. Then put in mascarpone cheese. Stir well and cool.

4. 

   Step4:Beat the whipped cream and sugar to seven parts (and a little bit more fluid).

5. 

   Step5:Add the whipped cream twice to the mascarpone filling.

6. 

   Step6:Put the whole mixing basin with mousse filling into the ice water basin and keep stirring, so that the mousse filling becomes more viscous.

7. 

   Step7:Pour half the mousse filling into the mousse ring. Put another piece of chocolate coffee cake on it. Then fill it with mousse filling. Refrigerate it overnight until it is completely set. (56 hours

8. 

   Step8:When demoulding, make a circle with a knife close to the edge. Sift the cocoa powder before eating.