双重巴斯克蛋糕Double Basque Cake

Описание: 奶酪慕斯
淡奶油：120g
马斯卡彭：200g
糖：70g
蛋黄：45g
水：60g
咖啡酒：20g
将蛋黄打至发白，体积膨大，将糖和水加热至沸腾，将糖水少量分次加入打发的蛋黄中，一直不停的搅打至盆边凉，体积膨大至3倍。将马斯卡彭打至顺滑，淡奶油打至6分发，将糖水糊和马斯卡彭搅拌均匀，再拌入6分发的淡奶油和咖啡酒拌匀，即可倒入冷凉的芝士蛋糕中，放入冰箱冷藏24小时后进行脱模装饰。
注意事项：
1、视烤箱不同，烤箱需提前30分钟预热，让炉温保持恒定后再放入烤箱烘烤；
2、脱模时，可用热毛巾敷一下。
3、装饰料可自行根据个人喜好进行装饰；

Cheese Mousse
Heavy Cream: 120g
Mascarpone: 200g
Sugar: 70g
Egg Yolk: 45g
Water: 60g
Coffee Liqueur: 20g
Whisk the egg yolks until pale and increased in volume. Heat the sugar and water to a boil, then gradually add the sugar syrup to the whisked egg yolks, whisking constantly until the mixture cools to the side of the bowl and triples in volume. Whisk the mascarpone until smooth, and whip the heavy cream to soft peaks. Gently fold the sugar syrup mixture into the mascarpone, then fold in the whipped cream and coffee liqueur until combined. Pour the mixture into the cooled cheesecake mold and refrigerate for 24 hours before unmolding and decorating.
Notes:
1. Depending on your oven, preheat it for 30 minutes before baking to ensure a constant temperature.
2. When unmolding, you can apply a hot towel.
3. You can decorate according to your personal preferences.

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