Cooking Steps

1. 

   Step1:Prepared with cheese, finger cake, coffee liqueur, chocolate powder, et

2. 

   Step2:Four eggs. Separate the egg white from the yolk. Add four tablespoons of sugar to the yolk and mix well. Then add 1250 kms Capone cheese. Mix wel

3. 

   Step3:Put four egg whites in a container without water or oil. Add four tablespoons of sugar. Beat with a beater until stiff and foamy. It is subject to the fact that the egg white in the container is froze

4. 

   Step4:Divide the mixture of egg yolk and cheese into 1 / 3. Add another 1 / 3 to the egg white cream. Mix well to form mousse cak

5. 

   Step5:Mix 150 ml espresso with 150 ml espresso. Set asid

6. 

   Step6:Spread a thick layer of cheese mixture on the bottom of the cake plate. Dip the finger cake in the liquid mixture of sweet wine and coffee (do not take too long). Then a bar code is placed on the cake. Spread a thick layer of cake mixture on the top

7. 

   Step7:Seal the plastic film. Refrigerate it for more than 4 hours. Take it out and sift the chocolate powder evenly. Top can be decorated with blueberry and mint leaves. Excellent effec