1. Pour the milk, egg yolk, and sugar together in a container, and stir evenly with a manual whisk.
2. After stirring evenly, heat the container over medium heat with water, and stir while heating.
3. Stir it into a thick milky foam, take it out of the hot water and let it cool down.
4. Mascarpone uses an electric whisk to stir and leave
5. Add the cooled egg yolk paste to the mascarpone, stir with an electric whisk until the two are completely mixed and become smooth and delicate.
6. Use an electric whisk to whip the animal whipped cream until the lines are clear.
7. Add the whipped cream to the mascarpone cheese paste and stir well.
8. Put the mascarpone cheese paste in a disposable piping bag.
9. Pour the coffee wine into a container, break your fingers to a suitable length and dip it in the coffee wine quickly (if you don't like the strong coffee wine taste, you can just brush one layer)
10. Spread the eclairs covered with coffee wine in the cup
11. Spread the eclairs and squeeze a layer of mascarpone cheese paste
12. Then continue to spread a layer of finger biscuits filled with coffee wine, and repeat this process until the entire cup is covered.
13. Squeeze it all up Use a spatula to smooth the surface. After filling all the small cups, put it in the refrigerator for about 2 hours.
14. Sprinkle a layer of cocoa powder before eating and decorate with powdered sugar. It becomes a very delicious Tiramisu.
Tips:1 Egg yolk, milk, sugar must be insulated and stirred until thick
2 The mascarpone paste must be observed. If it is very thin and fluid, it must be stored in the refrigerator until it is thick, otherwise the finger cakes will float when they are placed in the cup.
