Cooking Steps

1. 

   Step1:Grind the coffee beans. Boil, filter and cool. Add in the red wine. Stir well. Set asid

2. 

   Step2:Cheese (I use homemade cheese, so I add 20g white sugar) and beat it finely. Set asid

3. 

   Step3:Break up the yolk. Whisk it at high speed until it is slightly thick and slightly bulky

4. 

   Step4:Sugar and water. Boil until melte

5. 

   Step5:Syrup while it's hot. Slowly pour it into the egg yolk liquid (this process must be constantly stirred with an egg beater

6. 

   Step6:High speed sends to the foam fine, the physical strength increases, the color is whitish. The grain will not disappear easily

7. 

   Step7:Pour cream cheese into the mayonnaise paste. Stir evenly (stir fry

8. 

   Step8:Whipped cream at high speed (I added another 20g of sugar. I like to eat sweet ones). Just show the line

9. 

   Step9:Pour the cream into the mayonnaise cheese paste. Stir evenly (stir fry). It's mousse paste

10. 

    Step10:Dip the finger biscuit in the coffee wine. Put it at the bottom of the box. Then pour a layer of mousse paste on it. Then put a layer of finger biscuit dipped in the coffee wine. Then pour a layer of mousse paste (in short, the top layer is mousse paste)

11. 

    Step11:I've made six boxes (500ml of thousand layer cake boxes) in total. Put them in the refrigerator for more than three hour

12. 

    Step12:Refrigerate well. Sprinkle with cocoa powder (cocoa powder is sifted). Let's eat