Cooking Steps

1. 

   Step1:2 yolks, 25g milk, 15g Marsala, 40g white sugar. Mix well.

2. 

   Step2:Put hot water in the pot. Turn on a small heat. Put the egg yolk batter in the pan and beat until creamy.

3. 

   Step3:To the frot

4. 

   Step4:Take out the yolk paste. Put it into cold water. Continue to beat until it is cool.

5. 

   Step5:Final state of yolk past

6. 

   Step6:Mascarpone cheese 200g. Beat with eggbeater until smoot

7. 

   Step7:Mash mascarpone and mix with the egg yolk batter that has just cooled. Pour in the yolk batter and beat.

8. 

   Step8:Rendering

9. 

   Step9:120ml whipped cream. Whisk to soft foaming (just lines). Add to the cheese paste. Mix well.

10. 

    Step10:Cheese paste final stat

11. 

    Step11:The pure instant coffee powder is boiled with 40 ml hot water and added with 15 g of rum. It is mixed into coffee wine. Take a finger biscuit. Dip it in the coffee wine quickly. Let it be covered with coffee wine. Then spread it on the bottom of the cup.

12. 

    Step12:Pour in half a cup of cheese paste. Pour slowly to prevent the finger biscuit from floating. If the cheese paste is too thin, refrigerate it in the refrigerator until it is thick.

13. 

    Step13:Another finger biscuit with coffee win

14. 

    Step14:Then pour in the cheese paste. Fill the glass. Or half of the glass. Make the surface flat.

15. 

    Step15:Refrigerate for 5 to 6 hours or overnight. Sprinkle a layer of cocoa powder after taking out or before eating.

16. 

    Step16:Delicious tiramisu