Cooking Steps

1. 

   Step1:Dip the gelatin in cold water. It can be put into the refrigerator in hot weathe

2. 

   Step2:Mash up mascarpone with 30g white sugar. Silky and smoot

3. 

   Step3:Whipped cream with 15g sugar. Mix with mascarpon

4. 

   Step4:The water in the gilding tablet is poured out. It is heated in hot water to dissolve into liquid

5. 

   Step5:Beat the yolk evenly with the remaining sugar in hot wate

6. 

   Step6:Then pour the Geely liquid into the yolk liquid. Keep stirring. Otherwise, the Geely liquid will crystallize easily. The yolk will not be too cooked. It will stick to the pot easily

7. 

   Step7:Pour the cooled yolk into mascarpone and cream together. Stir wel

8. 

   Step8:Put the biscuit in the container with coffee. Spread the cream on i

9. 

   Step9:Spread another layer of biscuits in the middle. Top with crea

10. 

    Step10:Can be divided into 910 cups. Refrigerate for 46 hour

11. 

    Step11:Take it out and sift a layer of cocoa powder