♦️Ingredients 材料： (Cheese Filling 芝士餡) Gelatine Powder 魚膠粉 2 tsp Water 清水 40ml Egg Yolks 蛋黃 2 pcs Powdered Sugar 糖粉 50g Mascarpone Cheese 馬士卡邦芝士 250g Whipping Cream 鮮奶油 200g

(Coffee Syrup 咖啡糖漿) Black Coffee 黑咖啡 2 tsp Hot Water 熱水 150ml

(Sponge Fingers 手指餅) Crunchy SAVOIARDI (ITALIAN LADYFINGERS)

(Cocoa Powder 可可粉)

Store in fridge for 3 hours. 放入冰箱冷藏三小時。

✅ Instructions: 1. In small bowl, mix coffee syrup with hot water. Set aside to cool. 2. In small bowl, mix gelatine powder and water, set aside for 10 minutes. 3. In large bowl, mix egg yolks and powdered sugar mixture on hot water isolation. Then mix well with gelatine mixture and mascarpone cheese. 4. In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined. 5. To assemble, moisten sponge fingers generously with coffee syrup, then arrange as 1st layer on the cake mould. After that, spread mascarpone mixture filling on top. Repeat with 2nd & 3rd layers. Spread remaining filling over top and side of cake. 6. Sprinkle cocoa powder over the top of cake. Refrigerate at least 3 hours before serving.

✅ 做法： 1. 在小碗中，將咖啡糖漿與熱水混合。放在一邊冷卻。 2. 在小碗中，將吉利丁粉和水混合，放邊十分鐘。 3. 在大碗中，將蛋黃和糖粉混合，隔水加熱。然後與明膠混合和馬士卡邦芝士充分混合。 4. 在大碗中，用電動攪拌器高速攪打鮮奶油，直到形成硬峰。將奶油輕輕摺疊到馬士卡邦芝士混合中直至混合均勻。 5. 組裝時，用咖啡糖漿充分潤濕手指餅，然後作為第一層排列在蛋糕模具上。之後，在上面鋪上馬士卡邦芝士餡料。重複第二層和第三層。將剩餘的餡料鋪在蛋糕的頂部和側面。 6. 在蛋糕表面撒上可可粉。食用前至少冷藏 3 小時。