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1. Prepare a finger biscuit chip
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2. Stir the egg yolk, sugar and coffee liquid evenly
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3. Heat over water to thicken
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4. Mascarpone and whipped cream
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5. Pour in the cooled egg yolk paste and continue to beat
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6. Put the bottom of the biscuit in the mousse ring, then pour half of the cake batter
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7. Sprinkle with cocoa powder
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8. Spread another biscuit slice and pour in the remaining cake batter
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9. Put it in the refrigerator and take it out overnight
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10. Cocoa powder sprinkled on the surface
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11. Open to eat~~~~
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Tips:1. There is no jelly and it is not good to take out. Eat as soon as possible after demoulding; \n2. Choose eggs that can be eaten raw;
