Cooking Steps

1. 

   Step1:Make mousse stuffing. Heat egg yolk, sugar, baileysweet and milk to 80 ℃ and stir until sticky. Cool. Cream to 8 and serv

2. 

   Step2:Mix the two fillings well. Refrigerate them

3. 

   Step3:Add 70g espresso to the coffee wine. Dip the finger biscuit in the coffee mixture and put it into the bottom of the mold

4. 

   Step4:After the cheese filling, put in a layer of finger biscuits and dip in the coffee wine mixture.

5. 

   Step5:Finally put in the cheese filling and spread it over.

6. 

   Step6:Sprinkle cocoa powder. Sift sugar. Finis

7. 

   Step7:Sprinkle with cocoa before eating. Refrigerate