1. Prepare all materials, including tools (two egg beaters or a larger bowl, manual beater, electric beater, scraper)
2. Separate the egg white and yolk
3. Add all the powdered sugar to the egg yolk (fine sugar is also ok), beat with a manual whisk until it turns white
4. Add cheese to the beaten egg yolks (I use split packaging, generally 250g a box on Tmall is better), continue to stir with a manual whisk until it is delicate and set aside.
5. The egg whites are beaten with an electric whisk until hard foaming (no sugar is added, so it is easier to beat)
6. Mix 1/3 of the egg white into the egg yolk cheese, mix well (not like whisking eggs, you should mix it in circular motions from bottom to top), and then pour the mixture into the remaining egg whites and mix in the same way
7. Dip the finger biscuits in the coffee and place them on the plate (only dip the sugared side, do not soak it all), and then spread a layer of cheese, and then spread a layer of finger biscuits, the last layer must be cheese! Sprinkle with cocoa powder at the end
8. Put it in the refrigerator overnight and you can enjoy it
