1. Soak gelatine tablets in cold water for 5 minutes to soften
2. Beat the mascarpone cheese until soft. Add rum and lemon juice. Mix well
3. Mix egg yolk with 25 grams of fine granulated sugar. Beat in hot water (no more than 80 degrees) until the color turns white and the sugar melts
4. Melt the diced Geely and stir until soft. Set aside
5. Beat the cream and 25 grams of sugar until moist
6. Mix the above whipped cheese, egg yolk and whipped cream, stir well to form a cheese paste
7. Mix the coffee powder with a little hot water, cool and add coffee wine
8. Cut finger biscuits into appropriate size, dip a little coffee into the bottom of the mold
9. Pour half of the cheese paste over the finger biscuit, then add a layer of coffee soaked biscuit
10. Then pour in the rest of the batter and knock the mold a few times to make the bottom layer smooth
11. Refrigerate for 4 hours and serve
12. Sift in cocoa powder for decoration before eating