Cooking Steps

1. 

   Step1:Cut the Gillette into small pieces, soften the bubbles, and then filter the water. Then heat up until it melts.

2. 

   Step2:Boil the water and sugar on the stove and turn off the fire.

3. 

   Step3:Beat the egg yolk with a beater. The effect of doing and patting is that you occasionally forget a certain step chart.

4. 

   Step4:Whisk the boiling sugar water with an egg beater, and pour in the beaten yolk. About 5 minutes. Then let the whole paste cool down.

5. 

   Step5:Mash the egg beater until it's smooth.

6. 

   Step6:Then mix with the cooled egg yolk paste and mix well.

7. 

   Step7:Light cream is enough to beat with grain. It's cold now. The cream is basically solid when it's taken out of the refrigerator. Just beat it for a few seconds.

8. 

   Step8:Add the whipped cream to the mash of mascarponecheese and pour in the melted gelatin slices. Stir well.

9. 

   Step9:I used about 7ml of instant black coffee powder and 40ml of boiling water to make espresso. Then I added 15ml of rum. Dip the liquid on both ends of the finger biscuit and lay it on the bottom of the mould.

10. 

    Step10:Pour in half of the mascarpone paste, and then spread a layer of finger biscuits.

11. 

    Step11:Pour the rest of the paste into the mold. Refrigerate for more than 5 hours. I was a little late. I spent the night.

12. 

    Step12:The solidified cake body is well demoulded by blowing it outside the mold with a blower.

13. 

    Step13:Then sprinkle a layer of cocoa powder. Then make a decoration picture with icing powder.

14. 

    Step14:It's delicious.