1. Raw material map
2. Beat the egg yolks until slightly whitish
3. Sugar and water, mix well and heat until boiling, turn off the heat
4. While pouring in the egg yolk, stir without stopping the whisk until the temperature becomes cool
5. Beat the mascarpone at room temperature until smooth
6. Pour the gelatin sheet into cold water to soak, and heat the water to the gelatin solution
7. Whip the whipped cream with the egg yolk paste, mascarpone, and gelatin liquid, mix and stir evenly
8. Pour the coffee wine into the plate, dip the finger biscuits on both sides of the coffee wine
9. Place the finger biscuits dipped in wine on the bottom of the mold
10. Pour half of the mascarpone paste, and then spread a layer of finger biscuits soaked in coffee wine
11. Then pour in the remaining mascarpone paste, scrape it, and pierce it a few times until the surface is flat, cover and store in the refrigerator for 4-5 hours, preferably overnight
12. Sift the cocoa powder on the surface when taking it out
