Soak the custard slices in cold water for 10 minutes beforehand (in summer, soak them in ice water)

Select a mold with a flat bottom, put a piece of greaseproof paper underneath the mold that is the same size as the bottom,

Put the stuffed Oreo cookies into a plastic bag and crumble them by hand, and then roll them out with a rolling pin to form a cookie crumbles. Pour the butter into the molds, and refrigerate until ready to use.

Add 10g of rum to the mascarpone cheese and mix with a hand whisk until smooth.

Break up the silken tofu and mix until smooth and creamy, then add the mascarpone cheese and mix well.

(The temperature of the melting diced water should not be higher than 50 degrees, otherwise it will affect the mousse coagulation).

It is better to beat it if you have a cooking rod.

Add 65 grams of powdered sugar to 210 grams of light cream and beat until 60% of the hair is still slightly fluid.

Fold the matcha paste into the whipped cream in three batches.

Pour the mousse mixture into the mold and shake the mold into the refrigerator for 2 hours.

Separate the water from the slices of custard with ice water and drain.

In a saucepan, add water and sugar and heat until melted.

Mix in the matcha powder in several batches (make sure to mix in several batches or it will form granules)

Add the melted liquid jellies to the matcha paste and stir gently to mix well, being careful not to create too many air bubbles. Strain the mirrors through a sieve to remove any air bubbles.

Pour over the mousse cake and continue to refrigerate for 2 hours, then place a hot towel over the cake to remove from the mold.