1.
Brew 1 cup of double espresso, pour 15 grams of marsala and mix well to make coffee wine.
Note: It can be replaced by instant coffee without milk and sugar.
2. Take a finger biscuit, break the segments according to the size of your cup, put it in the coffee wine and quickly moisten it, and then put it into the cup.
3. Spoon a spoonful of mascarpone filling to cover, then put a layer of soaked finger biscuits, and scoop a spoonful of mascarpone filling to cover...
4.
The top layer must be mascarpone filling.
Then put it in the refrigerator for at least 4 hours, or overnight, sift the cocoa powder on the surface before eating.
Tips:It's best not to make a full utensil, you will know when you eat it, cocoa powder is easy to spill on the table, I also know this after making it.
