Cooking Steps

1. 

   Step1:The temperature of mascarpone softens. I made this by myself with cream. So it can be used directly.

2. 

   Step2:Finger biscuits. Three plates.

3. 

   Step3:Beat 2 yolks with the beater until they thicken.

4. 

   Step4:Pour sugar and water into the pot and boil. Then slowly pour it into the yolk. Beat the yolk while pouring. Pour over and beat for about 5 minutes. Until it's like this. The yolk paste cools down.

5. 

   Step5:Mascarpone hit smooth. Mix with egg yolk paste. Stir well.

6. 

   Step6:The gilding tablets are softened in cold water. Put it in a bowl. Heat it in water.

7. 

   Step7:Pour the gilding water into the mashed mascarpone. Mix wel

8. 

   Step8:150 ml whipped cream until just the lines appear. Mix with mascarpon

9. 

   Step9:Mix the espresso with 15ml rum. Dip the finger cake on it quickly. I don't have espresso. I use coffee powder mixed with 40ml hot water instea

10. 

    Step10:Spread the finger cake with coffee wine on the bottom of the mold. Pour a layer of mascarpone paste. Trowel.

11. 

    Step11:Continue to repeat steps 9 and 10. Refrigerate overnight. Cover the mold with hot towel for a while when demoulding.

12. 

    Step12:Sprinkle with cocoa. Sprinkle with sugar. Finger biscuit surround. If it's a 6-inch round mold, it's just right. I used a heart mold, so there was a lot of paste left. Made four more cups.