For dessert, we usually need to use raw egg white. In order to highlight the fresh and fresh taste of small desserts, I have observed some Italian pastry practices recently. Basically, Italian cooks don't use eggs. They usually use light cream instead of egg white. The desserts they make can make people clamour.
Practice (4 cups)
1. Mix the black coffee with the coffee wine. The cheese is softened at room temperature and stirred smoothly.
2. Heat the yolk and sugar together in a small heat and water, stirring gently until the sugar melts completely and the yolk turns white. Leave the fire at 85 degrees (the yolk is a little hot when it touches).
3. Cool the yolk to room temperature and mix well with cheese. Beat the whipped cream and mix well into the mixture to make the mascarpone cream.
4. Dip the finger biscuits into the coffee liquor and then scoop them up. Cut them into two pieces and press them into the bottom of the mould. Then cover it with mascarpone cream. Then spread two pieces of soaked biscuits and cover the surface with mascarpone cream.
5. Refrigerate for more than 2 hours. Sprinkle with cocoa before eating.