Cooking Steps

1. 

   Step1:Make coffee liquid - 50ml black coffee, add 5ml coffee wine, 5g sugar, mix well.

2. 

   Step2:Soften mascarpone cheese at room temperature with a spatula until smooth.

3. 

   Step3:Mix egg and 20g sugar evenly. Add milk and mix well. Pour into a small pot. Heat to 85 ℃ with minimum heat. Do not stop mixing with wooden spatula. The liquid is slightly viscous. It looks like flowing yoghurt. It is made into egg milk paste.

4. 

   Step4:Mix the gelatine powder with 15ml cold water. Pour in the egg milk paste and stir until smooth.

5. 

   Step5:Cream with 10g sugar. Beat until Six point seven Distribution.

6. 

   Step6:Pour the batter into mascarpone cheese and mix well. Then pour in the whipped cream and mix well.

7. 

   Step7:Divide the cake into 2 pieces. Take one piece and put it into the bottom of the mold. Brush the coffee evenly. Pour in half of the cheese paste. Spread another piece of cake. Brush the coffee liquid. Pour in the other half of the cheese paste. Shake gently. Let the surface be flat. Refrigerate for more than 6 hours. Demould. Sprinkle the cocoa powder and sugar powder.