Cooking Steps

1. 

   Step1:Soak the gelatine in cold water. Beat the cream until it foams and refrigerate. Heat the sugar and water to 118 ℃. Pour into the beaten egg yolk and stir until it is thick. Pour in mascarpone cheese while it is hot and mix until it is fine and smooth. Heat the gelatine and mix well with the batter.

2. 

   Step2:Mix the cream with the cheese paste three times. Sprinkle in the coffee wine and mix gently.

3. 

   Step3:Squeeze about 1 / 3 into the container (or mold) with the flower mounting bag. Dip the finger cake into the coffee sugar water and put it in the middle. Then squeeze in 1 / 3 mousse. Put the finger cake into the coffee water.

4. 

   Step4:Finally, squeeze in the mousse. Refrigerate for 2 hours. Take it out. Sprinkle the Oreo biscuit on the surface and decorate it.