Because there is coffee, it will be more difficult to prepare: take an iron pot, mix the egg yolk with a spoonful of sugar, put it in water and heat it, and keep stirring with an egg beater until the color turns pale yellow. Add 1/3 cups of wine and continue stirring until the egg yolk liquid becomes thick. When finished, set aside to cool. Take another large bowl, mix and stir well, then add a spoonful of sugar and stir well. Stir the whipped cream until soft. In another large bowl, beat the egg whites until thick, add the beaten egg whites, pour the rest of the wine into a shallow dish, take the finger lady and soak it in espresso. Arranged in a glass bowl or wine glass (9 ×2 inch glass baking tray can be used), with the upper layer (about half of 1), the lower layer (about half of 1), the upper layer (4) (about 1/2) and the upper layer of coffee biscuits.