1. Put the egg yolk and 20 grams of white sugar into the basin, stir evenly and then heat over water. Stir while heating. After the water is boiled, continue to heat for about 1 minute, stirring in the middle.
2. After stirring, add cream cheese, heat-insulated water and use an electric whisk until smooth
3. Add the remaining white sugar to the whipped cream and beat to 7 to distribute. Pour into the stirred cream cheese in portions.
4. Stir well after each addition, add the whipped cream in turn, mix well
5. Add 1/2 tablespoon of instant coffee powder and 40 ml of hot water and mix well. After cooling down, add 15 ml of rum and mix well to form a liquor liquid
6. The finger biscuits are soaked in wine and sugar liquid, spread on the bottom of the cup, and the cream cheese paste is placed in a piping bag (take a very small amount of cheese paste into another piping bag for final decoration), squeeze into the glass, squeeze half a cup of cheese paste
7. Spread another layer of finger biscuits dipped in liquor and sugar liquid, continue to squeeze it with cheese paste, and smooth it
8. Cut the spare piping bag, squeeze out your favorite pattern on the cheese paste, put the cheese paste in the refrigerator for 4 hours, take it out and sift the cocoa powder on the surface.
