1. Beat the egg yolks with a manual whisk until white
2. Boil sugar and water until bubbling
3. Pour the boiled sugar water slowly into the egg yolk
4. Continue to beat with a whisk until well mixed
5. Mascarpone cheese beats until smooth
6. Mix with egg yolk liquid to form a fine cheese paste
7. Gelatine tablets are softened by ice water in advance, and then heated and hydrated
8. Pour the melted gelatin liquid into the cheese paste and stir evenly
9. Whip the whipped cream until it can flow, pour it into the cheese paste, stir evenly and set aside for later use
10. Finger biscuits, soak in coffee wine to absorb the wine, and then place an appropriate amount on the bottom of the container
11. A layer of biscuits, a layer of cheese paste, spread the mold
12. Put it in the refrigerator overnight. After demoulding, sift an appropriate amount of cocoa powder, surround the biscuits, tie a ribbon, and decorate (haha~ the biscuits are all floating, and the shape is visible)
13. Decorate it
Tips:1. The recipe of Junzhi I referred to is the same as reported by many baking friends. The biscuits will float up, and it will be the same if they are full of liquor! But I can accept it, a little decoration, it's still pretty!
2. When I was making it, I felt that 50ml of coffee wine was not enough, so I mixed it with a proper amount of water, and the taste was not much different.
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