Cooking Steps

1. 

   Step1:Separate 3 egg yolks, add 50g sugar and 20ml liqueur (no need to add), stir evenly, heat up with water and stir until it is viscous (if you use raw and sterile eggs, you can use them directly without heating

2. 

   Step2:Add a few drops of liqueur to mascarpone cheese and stir until it's smooth and hard to stir. It can be heated in microwave

3. 

   Step3:Whipped cream with 20g sugar until stif

4. 

   Step4:1 + 2 for mayonnaise past

5. 

   Step5:Cream the mayonnaise and turn it up from the bottom to the top

6. 

   Step6:If you don't like sweet instant coffee, soak finger biscuits in black coffee and dip them on both sides. If you don't have finger biscuits, put a layer of finger biscuits dipped in coffee on the bottom of digestive biscuits

7. 

   Step7:Pour in half the cream of cheese and put a second layer of finger biscuits dipped in coffe

8. 

   Step8:Pour the rest into the refrigerator and refrigerate for more than 2 hour

9. 

   Step9:Refrigerate and sprinkle with cocoa powde

10. 

    Step10:It's also a layer of biscuits, a layer of cheese cream paste, a layer of biscuits, a layer of cheese cream paste and cocoa powder

11. 

    Step11:Egg yolk protein isolate is added with white granulated sugar in three times until the egg yolk is picked up and added with white granulated sugar until it turns white and swells to twice the siz

12. 

    Step12:Mix the egg yolk batter, mix well and add the sifted low gluten flou

13. 

    Step13:Put in the flower mounting bag to squeeze the long stri

14. 

    Step14:180 degrees 18 minute