1. 1 egg yolk with white sugar
2. Keep warm water and stir until beige
3. Whip the whipped cream to 60 to 70%
4. The cheese is heated in water and stirred with a blender to lubricate
5. Stir the egg liquid, cheese, evaporated milk and mix well and add the rum. Stir lightly with a blender
6. The finger biscuits are brewed at the bottom of the coffee shop. You can refer to the previous recipe for finger biscuits.
7. Paved
8. Spread the cake liquid evenly, if you like, add a layer of finger biscuits in the middle
9. Place it in the freezer of the refrigerator for more than four hours, take it out and sift the cocoa powder on it when eating
