Ingredients:

250g of mascarpone cheese

150ml of light cream

75ml of water

75g of sugar

2 egg yolks

10g of giardine flakes

Coffee Ricotta to taste

Cocoa powder to taste

Accessories

1 portion of finger biscuits

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1. Break the gilette tablets into small slices and soak them in cold water to soften them.

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2. Put water and sugar in a pot and bring to a boil.

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3, the egg yolks first with a whisk until thick, then slowly add the sugar water,

While adding and keep whisking.

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4, after pouring the sugar water and continue to whisk for 5 - 10 minutes, so that the temperature of the egg yolk paste down to close to the temperature of the palm of your hand.

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5. 250g of mascarpone cheese is poured into a container.

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6. Beat with a whisk until smooth.

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7. Mix with the egg yolk mixture and mix well.

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8: Dissolve the gilette tablets in water until liquid.

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9. Pour into the mascarpone cheese paste mixed with the egg yolk paste and mix well.

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10: Whip the light cream until just appearing lines.

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11, then mix with the mascarpone cheese paste and mix well.

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12: Dip the finger cookies in the coffee liqueur.

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13: Spread a layer of crackers, then a layer of cheese batter.

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14: Fill a 6-inch round mold and place in the refrigerator overnight or at least five or six hours.

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15: Take off the film with the help of hairdryer or hot towel.

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16、Sift cocoa powder on the surface, surrounded by finger cookies, and tie up with a ribbon

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17、Finished picture

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18、Finished picture

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19、Finished picture

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19、Finished picture

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19,Finished picture

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20,Finished picture