1. Mascarpone softens at room temperature. I made this myself with whipped cream. So it can be used directly
2. Finger biscuits, baked three plates. Not much in actual use. You can buy a pack by yourself
3. 2 egg yolks beat with a whisk until thickened
4. Pour the sugar and water into the pot and boil until boiling. Then slowly pour it into the egg yolk. Whip the egg yolks while pouring. Pour and beat for about 5 minutes until it becomes like this and the egg yolk paste cools down
5. Mascarpone hit smoothly. Mix with egg yolk paste and mix well
6. Gelatine tablets are soaked in cold water to soften. Put it in a bowl and heat it to melt
7. Pour the gelatin water into the mixed mascarpone and mix well
8. Whip the 150ML whipped cream until the lines just appear. Mix with mascarpone and mix well
9. Espresso is mixed with 15ML rum, and the eclairs are quickly dipped on it. (I don’t have espresso, I use coffee powder mixed with 40ML hot water instead)
10. Spread the eclairs soaked with coffee wine on the bottom of the mold, and pour a layer of mascarpone paste. Smooth out
11. Continue to repeat steps 9 and 10. Store in the refrigerator overnight. Cover the mold with a hot towel for a while when demolding
12. Sprinkle with cocoa powder and sprinkle with powdered sugar. Finger biscuits around the edge. This amount is just right if it is a 6-inch round mold. I used a heart-shaped mold, so there was a lot of paste left. Made 4 more cups
