1. Beat the egg yolk with egg cream until the color becomes lighter and has a certain concentration
2. Add 50g of fine sugar to water and heat until the sugar melts and the water is boiled
3. Pour the boiled sugar water slowly into the egg yolk liquid, and stir quickly with egg yolk while pouring. This step is to sterilize the egg yolk, so the sugar water must be poured slowly, and don’t boil the egg yolk.
4. The mascarpone cheese is softened at room temperature in advance and then poured into a mixing bowl. Stir it smoothly
5. Pour the egg liquid into the mascarpone cheese twice, and mix well and set aside
6. The fresh cream is sent over ice cubes until it has obvious lines and does not disappear easily
7. Mix the cheese paste and whipped cream twice into a mousse paste, and stir well and set aside. (The black spots in the picture are vanilla seeds, which are not required, so they are not included in the ingredients)
8. Pour the coffee wine into the bowl, quickly put the finger biscuits on both sides of it and dip it
9. Put the finger biscuits soaked in coffee wine into the container
10. Cover it with mousse paste. Then continue with finger biscuits + mousse paste, until the cheese paste is finally sealed and smoothed, sprinkle with chocolate powder with a sieve. Ready to eat after 2 hours in the refrigerator
Tips:Mousse with rich milky fragrant, soft mouthfeel and slightly bitter cocoa powder, you can feel the aroma of coffee and rum when you dig into the biscuits. You can also try such an intoxicating romantic dessert~
