This year’s birthday is still fresh in my memory, not only because of the blessings of friends and family,

Ingredients

2 eggs
120g light cream
60g low gluten flour
250g mascarpone cheese
2 Jiding tablets
25g fine granulated sugar (egg yolk)
60g fine granulated sugar
2 egg yolks
50g water
25g fine granulated sugar (protein)
Moderate coffee rum
Appropriate amount of cocoa powder

Directions

Step 1
Put the egg white and protein into a basin without water or oil

Step 2
Add fine granulated sugar into the egg yolk and beat with an egg beater until it turns white

Step 3
Add fine granulated sugar into the egg white three times to beat the egg white until the inverted triangle appears and the lines do not disappear

Step 4
Stir a small part of the beaten egg white with the egg yolk, and then fully stir with the rest

Step 5
Add the sieved low powder and stir until there are no particles

Step 6
Add the batter into the flower mounting bag and squeeze out the appropriate length

Step 7
Soak the Jiding tablets in cold water first

Step 8
Pour fine granulated sugar and water into the pot and boil over low heat. Stir until boiling and turn off the heat

Step 9
Whisk 2 egg yolks until they turn white,

Step 10
Add a little bit of sugar to the egg yolk before the boiling water, and then use the egg whisk to keep it until it gets bigger and whitish, thicker and froth.

Step 11
Melt the previously softened Jiding tablets in water, pour them into the egg yolk paste and stir well

Step 12
Soften mascarpone cheese at room temperature and stir until smooth

Step 13
Whisk the chilled cream with an egg beater until 7 minutes, and the lines will not disappear

Step 14
At the bottom of the mold, roll the finger biscuits made before in the coffee rum and spread them all over

Step 15
Pour in half the cheese cream egg yolk paste

Step 16
Spread another layer of finger biscuits covered with coffee rum

Step 17
Pour the remaining cheese cream egg yolk paste into the mold

Step 18
Put it in the refrigerator for 4 hours, and then sprinkle cocoa powder evenly on the surface as decoration