1. Prepare materials.
2. Add instant coffee powder to espresso, to make the coffee all melt, you can add some water if it is not enough.
3. Add 60 grams of sugar in portions and beat the egg whites until dry and foamy.
4. Add egg yolks.
5. Beat well.
6. Sift in the flour, pour in the coffee liquor, and stir evenly with a spatula.
7. Put it into a piping bag and cut a small mouth.
8. Preheat the middle layer of the oven at 180 degrees, squeeze the batter into a baking pan covered with greased paper, and bake for 10 minutes.
9. Soak the gelatine slices in cold water, and heat the water and 106 grams of sugar to 115 degrees.
10. Add egg yolk and beat until foamy.
11. Soak the gelatin tablets in cold water, and heat them to the gelatin solution.
12. Beat the whipped cream to six and distribute.
13. Mascarpone softened and whipped smoothly.
14. Add the egg yolk paste to the creamy cheese paste, add the gelatin liquid, add the whipped cream, and mix well.
15. Add granulated sugar to the coffee and wait to cool. Add rum and brush onto the eclairs. Spread a layer of eclairs on an 8-inch round mold and pour a layer of cheese paste. Laying a layer of fingerbread.
16. Pour the remaining cheese batter and use a spatula to smooth it. Refrigerate and set for 4 hours.
17. Sift in cocoa powder when eating and decorate with powdered sugar.
Tips:1. Tiramisuri is a major feature of it, which must not be omitted. 2. Mascarpone uses warm water to heat it until smooth.
