Cooking Steps

1. 

   Step1:Materials are ready. Forget to put finger biscuit

2. 

   Step2:Whisk the egg yolk to a thick state with an egg beater. Pour sugar and water into the pot to make sugar water. Turn off the heat after boiling. Stir with an egg beater while slowly pouring in the egg yolk until the egg yolk is poured out. Continue to stir with an egg beater. Beat for 510 minutes. The temperature of the egg yolk paste becomes cool.

3. 

   Step3:Beat the mascarpone cheese with an eggbeater until smooth. Put in 40 ml of cold boiled water and heat until melted.

4. 

   Step4:Put mascarpone cheese and egg yolk mixture together and stir well. Then put in the melted Geely liquid and stir well.

5. 

   Step5:Beat the whipping cream to 60% of the hair with an egg beater. Remember that you can't beat it all (just after the lines appear) and add it to mascarpone cheese paste. Mix well.

6. 

   Step6:The Italian espresso drinks rum mixed with coffee wine. Take a finger biscuit and dip it in the coffee wine quickly. Let the finger biscuit dip in the coffee wine. Spread the finger biscuit on the bottom of the cake mold. Spread the finger biscuit on the bottom. Pour in half mascarpone cheese paste. Then make a finger biscuit dipped in coffee wine. Pour in the other half of the cheese paste.

7. 

   Step7:Refrigerate the cake for six hours or overnight.

8. 

   Step8:After the cheese paste solidifies, remove the mold (blow it on the mold edge with a blower) and sprinkle with cocoa powder. Tiramisu is ready.