The requirements for the proportion of raw materials are not very high. Novices can try, and experienced hands can adjust according to their personal preferences
200g light cream
Appropriate amount of fine granulated sugar
3 egg yolks
Moderate coffee wine
Appropriate amount of cocoa powder
Appropriate amount of powdered sugar
Step 1Separate the egg white and yolk and put them in different containers for standby
Step 2Put mascapone into the egg yolk, put it on the stove, heat it in water, turn on a low heat, stir it slowly, and add powdered sugar according to your personal taste. Note that the temperature should not be too high, otherwise the egg yolk is easy to agglomerate and affect the taste.
Step 3Add sugar to the egg white and then beat it. This time, I added some cream, about 200ml. After adding cream, it tastes thick.
Step 4Add the beaten egg white to mascarpone in batches, stir well and set aside
Step 5Dip the finger cake into the coffee wine and lay the bottom. Coffee wine can be purchased or prepared at home. If the taste requirements are not high, instant coffee can be used. Don't be greedy when dipping. Finger cake has very good water absorption.
Step 6After it is ready, you can air it first. When it is completely cool, put it in the refrigerator for about 4 hours, sprinkle cocoa powder and enjoy it.