1. Add 20 grams of caster sugar to the egg yolk;
2. Beat with a whisk until the yolk becomes thick and the color becomes lighter;
3. When the egg whites are beaten with an electric whisk until the fish is soaking in the eyes, add 35 grams of fine sugar in portions and beat until neutral foaming;
4. Put 1/3 of the meringue into a bowl of egg yolk paste, and then add 1/2 of the sifted flour;
5. Use a spatula to mix the flour, egg white and egg yolk paste evenly, do not stir in a large circle to prevent the egg white from defoaming, then pour the remaining egg white and flour into a bowl and mix well;
6. Put the batter into a piping bag and squeeze out a strip;
7. Preheat the oven to 180 degrees, bake for about 10 minutes, until the surface is slightly golden, and the finger biscuits are finished;
8. Whip the whipped cream until it is soft and foamy, and the lines just appear, just set aside;
9. Whip the mascarpone cheese with a whisk until smooth and set aside;
10. Whisk the egg yolk to a thick state;
11. Pour water and caster sugar into a pot and heat and boil into sugar water until it boils;
12. Slowly pour the sugar water into the beaten egg yolk, pour in and beat while pouring in. After pouring, continue to beat until you feel that the temperature of the egg yolk paste is close to the temperature of the palm of your hand, then you can stop beating;
13. Soak the gelatine tablets in cold water to soften, then drain the soaked gelatine tablets, and heat them over water until the gelatine tablets melt and become gelatine liquid;
14. Mix the mascarpone cheese and egg yolk paste and mix well, pour the gelatin liquid into the mascarpone cheese paste and mix well;
15. Add the mascarpone cheese paste to the whipped cream and mix well;
16. Dip the finger biscuits in the coffee wine quickly, so that the finger biscuits are covered with coffee wine, and then spread the finger biscuits on the bottom of the bottle;
17. Pour in the mascarpone cheese paste, then repeat the process, continue to spread a layer of finger biscuits dipped in coffee wine, and pour an appropriate amount of mascarpone cheese paste until it is full, put the glass bottle in the refrigerator 4 Hours or overnight;
18. After the cheese paste has solidified, sprinkle cocoa powder and powdered sugar on the surface.
Tips:1. When making finger biscuits, the squeezed strip batter must be baked in the oven as soon as possible to avoid defoaming and affecting the quality of the biscuits.
2. After the baked finger biscuits are cooled, they need to be sealed and stored. After the biscuits absorb moisture in the air, they will become soft.
3. This formula can be used in 8-inch square mousse molds.
