40g sugar
6G fish glue powder
0 coffee wine
6G fish glue powder
0 coffee wine
0 cocoa powder


Step 1
2 teaspoons coffee wine and 1 teaspoon esprasso are mixed to make wine and sugar.

Step 2
Spread the finger cake on the bottom of the mold and brush with wine and sugar.

Step 3
Beat two egg yolks with sugar over hot water until sugar melts and turns pale. But to master the heat, too high temperature will be cooked eggs.

Step 4
Remove from heat, add cheese and stir well. Continue to stir in hot water until smooth.

Step 5
Remove from heat and add 2 tbsp coffee wine. Beat with insulating water until smooth.

Step 6
Leave the fire to cool. Stir hot water with gelatine powder to form gelatine liquid. Add into cheese paste and stir until smooth.

Step 7
Beat the cream with sugar until 6 times. Add the cheese paste in several times. Put into the mold and refrigerate. Finally, sprinkle with cocoa powder. Decorate with finger cakes