1. Weigh and prepare all materials.
2. Liquid 1: Add appropriate amount of sugar to the cream, and beat it to about six or seven minutes. There are lines, but it is still in a liquid state.
3. Liquid 2: To soften the cheese cream, heat it for three minutes without a cover, and whipped evenly. Add gelatine powder to Bailey's liqueur and heat it in the same way to keep it liquid. Add cream cheese to the cream cheese at a temperature that is not hot and mix well.
4. Liquid three: Stir liquid one into liquid two, stir and fuse until there are no obvious particles.
5. Dip the finger biscuits into the coffee, wrap them evenly and take them out, being careful not to soak them softly.
6. Spread the finger cakes on the bottom layer, add half of the liquid three, and then spread a layer of finger cakes, and stir in the remaining liquid three. Smooth and shake well, wrap in plastic wrap, and refrigerate for more than six hours, preferably overnight.
7. Use a hair dryer or hot towel to demould. Sprinkle cocoa powder before eating to avoid moisture.
Tips:1. The sweetness of this version is lower, you can increase the amount of sugar if you like sweet taste.
2. The amount of cream cheese determines the firmness of the paste, the acidity and concentration of the taste. If you don't like the heavy taste, you can reduce the amount of cream cheese to about 300g.
3. Baileys can be replaced with coffee liqueur, white wine or rum.
4. It is recommended to wrap a layer of plastic wrap on the bottom of the movable cake tray before making it to facilitate the movement of the whole cake to other containers.
5. The main material dosage error of 5-10g has little effect.
