1. The ingredients are gathered together. Mix the egg yolk with 15 grams of sugar. While heating in water, beat with a whisk until the color becomes white and the volume becomes larger. Add 50ml whipped cream to 15g of granulated sugar and mix, beat until moist foaming, heat the cream cheese over water to soften, add rum and vanilla extract, beat with a whisk until smooth. Mix the egg yolk paste from the second step, the light cream from the third step and the cream cheese from the fourth step.
2. Put instant coffee .50ml whipped cream and 20g butter in a bowl, heat until boiling, add chopped dark chocolate from the heat, and stir quickly until the dark chocolate is completely dissolved. Cool to about 40 degrees and set aside. Pour a portion of the cheese paste into the wine glass and immediately put it in the freezer compartment of the refrigerator, and it will solidify in a few minutes. After the cheese batter has solidified, take out the wine glass, pour a part of the chocolate batter, and freeze in the refrigerator until solidified. Repeat this step, pour two layers of cheese paste and two chocolate pastes in sequence, and store them in the refrigerator. When eating, take a small spoon and dig and eat. (Don't freeze it when you save it)
Tips:1. For this dessert, the cheese part is modeled after the production process of tiramisu. The sweetness of mocha chocolate and cheese form a perfect match, bringing a rich layered taste;
2. When whipping the whipped cream, don't beat it too much, otherwise it will be difficult to mix it with the cheese paste evenly, and it will cause the cheese paste to be hard, and it will become uneven after being poured into the wine glass;
3. When pour the cheese paste and chocolate paste in sequence, the chocolate paste and cheese paste that have not been poured can be placed in warm water to avoid solidification in advance.
