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材料：瑪斯卡邦起司 500公克
植物性鮮奶油(打發) 1000㏄
咖啡 15㏄
蛋黃餅乾 適量
可可粉 適量
Ingredients:
Masikabang cheese 500 grams
1000cc of vegetarian whipped cream (Dafa)
Coffee 15㏄
Suitable number of egg yolk biscuits and amount of cocoa powder
作法：
步驟1：混合拌勻
將馬斯卡邦起司打軟，倒入咖啡混勻，再拌入打發的植物性鮮奶油混合拌勻成慕斯。
步驟2：放入模型
取一模型，底部放入蛋黃餅乾鋪平，蓋上一層作法1混合好的慕斯，再鋪一層蛋黃餅乾、一層慕斯，接著放入冰箱冷凍約2小時。
步驟3：裝飾表面
冷凍完成後取出，表面再撒上可可粉、擺上喜愛的水果或堅果即可。
Preparation Method:
Step 1: Blend with an egg beater and mix evenly
To make a mousse, knead the Masikabang cheese until it is soft then pour in the coffee and blend in the vegetarian whipped cream.
Step 2: Loading the mold
Take a molding pan and cover the bottom with egg yolk biscuits then cover with a layer of the mousse from Step 1, then add another layer of biscuits and another layer of mousse. Cover and put into the freezer for about 2 hours.
Step 3: Decorating the Top
After having allowed the contents to freeze, sprinkle the surface with cocoa and put on your favorite fruits and nuts.
上線時間：2016/12/23
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