Cooking Steps

1. 

   Step1:Put the water and coffee powder in the pot and heat until boiling, then turn off.

2. 

   Step2:Cool down completely and mix well with rum.

3. 

   Step3:Put the finger biscuit in the bath until the surface absorbs the liquid and take it out.

4. 

   Step4:Mix the yolk with the soft white sugar until it is saccharified.

5. 

   Step5:Heat the yolk in a double-layer basin to 80-90 ° and turn off the fire.

6. 

   Step6:Add the gelatine and stir until the gel melts completely.

7. 

   Step7:Add in the mascarpone cheese and mix well.

8. 

   Step8:Add the whipped cream and mix well.

9. 

   Step9:Cover the bottom of the mold with absorbent coffee finger biscuits. Fill the slurry about half the height of the mold.

10. 

    Step10:Cut the banana in half. Cut it into small pieces and mix with lemon juice.

11. 

    Step11:Put another layer of banana in the middle of the mold. Fill and level the whole mold with the remaining slurry. Send it to the freezer for freezing to make the slurry solidify and form.

12. 

    Step12:Take the frozen mousse out of the freezer. Defrost it a little before sifting the cocoa powder on the surface.

13. 

    Step13:Put it on the corresponding shape of the mold release surface. Slowly shake the mold and press it down. Take out mousse.

14. 

    Step14:Decorate the surface with lovely corn candy and marshmallow.