Cooking Steps

1. 

   Step1:Two egg whites and yolks. Yolk A kind of Mix 30g sugar. Egg white A kind of Beat 30g sugar until it is stiff and foamy. Add the yolk paste into the egg white and mix well. Then put 30g low powder into the egg white and mix wel

2. 

   Step2:Pour the batter into the flower mounting bag and squeeze it onto the greased paper baking tray. Bake at 180 degrees for 20 minutes

3. 

   Step3:Softened cream cheese (it should be mascarpone. This is the only cheese in the family

4. 

   Step4:Three yolks A kind of Stir sugar 60g evenly A kind of Rum 30g A kind of Stir 30g of water evenly, then pour it into the pot and simmer slowly. About 80 degrees. In order to disinfect the egg yol

5. 

   Step5:After cooking, whisk into the pre softened cream cheese and mix smoothly. About six parts. If it's too thick, add in the milk. Make it look like it's needed

6. 

   Step6:Coffee wine into container A kind of A proper amount of sugar and water. Dip the baked finger cake in the coffee wine and spread it in the container. A layer of finger biscuits and a layer of cheese paste (for coffee wine, please refer to my previous recipe

7. 

   Step7:Refrigerate for more than 2 hours with plastic wrap on the back cover. I refrigerated all nigh

8. 

   Step8:Sprinkle with cocoa before eatin

9. 

   Step9:It tastes great with cream cheese. You can try it if you lik