1. Let the cheese soften at room temperature, then add egg yolk and sugar, stir well in insulated water, and let cool for later use. I forgot to take the process map, I will remember it next time! ! !
2. Let the cheese soften at room temperature, then add egg yolk and sugar, stir well in insulated water, and let cool for later use. I forgot to take the process map, I will remember it next time! ! !
3. Make the coffee thicker with water and let it cool on the side. Whip the cream, the egg beater I use for this step, otherwise it will be very tiring to beat. Just beat the cream until it is foamy, and then add the rum and egg yolk mixture. Stir well.
4. Make the coffee thicker with water and let it cool on the side. Whip the cream, the egg beater I use for this step, otherwise it will be very tiring to beat. Just beat the cream until it is foamy, and then add the rum and egg yolk mixture. Stir well.
5. Prepare a clean cup, put the biscuits in the espresso and quickly take it out, put it on the bottom of the cup, spread the bottom of the cup, then pour the mixture, and then cover the cup with a layer of biscuits, and spread it evenly Sprinkle a layer of cocoa powder and you're done!
6. Prepare a clean cup, put the biscuits in the espresso and quickly take it out, put it on the bottom of the cup, spread the bottom of the cup, then pour the mixture, and then cover the cup with a layer of biscuits, and spread it evenly Sprinkle a layer of cocoa powder and you're done!
7. Ha ha
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