Cooking Steps

1. 

   Step1:Beat the yolk with a beater until it thickens.

2. 

   Step2:Pour water and sugar into the pot and boil. Turn off the heat.

3. 

   Step3:Beat the yolk with the beater. Pour in the boiling sugar water. Pour in slowly. Beat until the yolk paste is cool to the hand temperature.

4. 

   Step4:It's a beaten yolk paste. It's delicate and thick. Let it cool thoroughly before use.

5. 

   Step5:Mascarpone cheese is beaten smooth with an eggbeater. Mix well with egg yolk paste.

6. 

   Step6:The gelatine powder is soaked in cold water and then dissolved in hot water. Pour in cheese and egg yolk and mix well.

7. 

   Step7:Beat the cream with the eggbeater until the lines appear. Pour in mayonnaise cheese paste and mix well. Make mascarpone cheese paste.

8. 

   Step8:Coffee and rum are mixed into coffee wine. Dip the finger biscuit in the coffee wine quickly. Take it out and spread it on the bottom of the mold (6 inch mold).

9. 

   Step9:Pour in half the marsupine cheese paste. Repeat step 8. Pour in the other half. Smooth the surface. Refrigerate for 5-6 hours. Cover the mold with a hot towel, and the mold can be demoulded.

10. 

    Step10:Sprinkle cocoa powder on the surface. Sprinkle the heart shape with Matcha powder. Surround with egg roll.

11. 

    Step11:。。

12. 

    Step12:

13. 

    Step13:.