Cooking Steps

1. 

   Step1:Use the kitchen scale to weigh all the ingredients.

2. 

   Step2:Beat egg yolk to a thick consistenc

3. 

   Step3:Put water and sugar into the pot and boil. Or steam until boiling. Boil the sugar water.

4. 

   Step4:Slowly add the boiled sugar water into the yolk liquid. Do not pour it too fast, or it will turn into egg blossom

5. 

   Step5:Beat the egg syrup with the electric beater at low speed for another minute, and then put it aside for standby.

6. 

   Step6:Gilding tablets are soaked in cold water. Try to avoid overlapping. Otherwise, they will stick.

7. 

   Step7:Whisk the mascarpone cheese alone until it's slightly beaten.

8. 

   Step8:Beat the cream to a consistency.

9. 

   Step9:Mix well the mashed mascarpone cheese, cream and cooled egg yolk paste. The electric eggbeater can continue to beat for 12 minutes at low speed until it is smooth and slightly thick, forming the tiramisu cheese paste.

10. 

    Step10:Melt the gelatine in hot water. Add it to the cheese paste. Stir well. Use it immediately after heating, or it will solidify again.

11. 

    Step11:Mix the instant coffee with boiling water, then add rum to make coffee wine. If you don't like bitterness, you can add some extra sugar.

12. 

    Step12:Wrap the bottom of the mousse ring with tin paper. If you use the bottom cake mold, you can omit this step. If you don't mind the appearance, you can also use the transparent glass bowl or buckle box at home as the container.

13. 

    Step13:Dip the finger biscuit in some coffee wine and spread it on the bottom of mousse circle. Or spread the finger biscuit on the bottom of mousse circle first. Then brush a small amount of coffee wine on the finger biscuit with a brush. Be careful not to make the biscuit too wet. And not too little. It will affect the taste.

14. 

    Step14:Pour half the prepared cheese paste into the mousse ring on the bottom of the finger biscuit to make the surface relatively flat.

15. 

    Step15:Continue to lay a layer of finger biscuits with a small amount of coffee wine. The direction of laying finger biscuits is better perpendicular to the bottom layer.

16. 

    Step16:Then pour the remaining cheese paste into the top of the biscuit paved with the second layer of fingers. Spread the surface flat to avoid bubbles. If you have extra cheese paste, pour it into a transparent glass at home. In advance, spread a circle of finger biscuits with a small amount of coffee wine around the glass vertically.

17. 

    Step17:Refrigerate for one night or mor

18. 

    Step18:Cover Mickey's face. Sprinkle with cocoa. Finish. (too anxious to cove

19. 

    Step19: