1. Material collection. Forget about eggs.
2. Soak the gelatine tablets in cold water to soften.
3. The egg yolk is beaten with an electric whisk until the color turns white and the volume is enlarged.
4. Add 50 grams of sugar to the milk and heat it to a boil in a microwave oven. The original formula was to boil 75 g of water and 90 g of sugar, but I changed the formula because it was too sweet. It was too troublesome to boil, so I heated it in a microwave oven.
5. Slowly pour the sugar water into the egg yolks, while pour it with a whisk to cool down. The temperature dropped to about thirty or forty degrees.
6. Take out the mascarpone in advance to soften it and beat it with a whisk until it is smooth.
7. Mix the egg yolk liquid and Muscat well.
8. Gelatin flakes add a little milk and heat in the microwave until melted.
9. Pour the gelatin solution into the mascarpone paste. Mix well.
10. The whipped cream is distributed with an electric whisk until six.
11. Pour the mascarpone paste into the whipped cream and mix well. The mascarpone filling is ready.
12. Spread finger biscuits on the bottom of the six-inch mold and brush with a layer of coffee wine.
13. Pour half of the mascarpone paste.
14. Continue to put finger biscuits and brush coffee wine.
15. Pour in all the mascarpone paste, smooth the surface, and refrigerate for more than four hours.
16. Take out the refrigerated cake, blow it out with an electric hair dryer, and sift the cocoa powder.
17. Simply decorate.
Tips:I felt that the mascarpone filling was thinner, and I didn't dare to make it directly. I put it in the refrigerator for half an hour and it became thicker before I started.
