1. Prepare the required ingredients
2. Put 2 egg yolks, 40 grams of white sugar, 25 grams of fresh milk, and 15 grams of rum into a bowl
3. Whisk evenly with a whisk
4. Sit the bowl in the hot water and beat continuously over the water to raise the temperature of the egg yolk mixture to 80 degrees. The egg yolk is whipped into a thick milky froth shape (the temperature should not be too high to prevent the egg yolk from forming particles)
5. Then put it in a basin of cold water and continue to beat until it cools (the egg yolk foam after cooling is in a thick state)
6. 200 grams of cheese is whipped with an electric whisk until smooth
7. Pour the egg yolk froth into the cheese, and keep stirring with a whisk while pouring (the finished cheese paste may be thinner, put it in the refrigerator until the texture becomes thick); 120 grams of fresh cream is beaten with an electric whisk until It can keep the texture, and then stir it into the cheese paste, the mascarpone filling is ready
8. Break the finger biscuits into suitable sizes, dip them in the coffee wine, soak up the coffee wine
9. Then spread it on the bottom of the cup
10. Pour the mascarpone filling into the cup to 1/2 height, and then spread a layer of finger biscuits dipped in coffee wine
11. Pour the mascarpone filling until the cup is full, smooth the surface, and keep it in the refrigerator for 4 hours
12. Take it out, sift a layer of cocoa powder or matcha powder on the surface, and sprinkle some powdered sugar as a decoration.
