This time I used this Japanese Drip Coffee (Mocha Flavor) pack. It is recommended to prepare the coffee liquid first, otherwise it will be the same as my failure experience this time, and I have to drink coffee and wait for brew it. Or you can also simply use the 3-in-1 instant coffee instead.

這次我用了這個日本滴漏咖啡（摩卡味）包。 建議先準備好咖啡液，不然和我這次的失敗經歷一樣，還要喝咖啡等沖泡。 或者您也可以簡單地使用三合一速溶咖啡代替。

Beat egg yolks and sugar until fluffy (milky yellow), then add mascarpone cheese and beat until smooth.

將蛋黃和糖攪打至蓬鬆（直至乳黃色），然後加入馬斯卡邦芝士打發成糊狀。

Whipped egg whites until stiff then gently fold in to the egg mixture.

將蛋白攪打至變硬，然後輕輕拌入蛋液中。

Beat the whipping cream on high speed until stiff peaks form, (I used a healthier but wrong one this time which can't be whip up. Whipping cream must content at least 30% of fat) then gently fold in to the egg mixture.

高速打發鮮奶油至企身（這次我用了一種更健康但不能打發的錯誤奶油。打發的奶油必須含至少30%以上的脂肪），然後輕輕拌入蛋液中。

Gently stir well the mixture until soft creamy and smooth.

輕輕攪拌混合液，至柔軟的奶油狀及光滑。

Lightly dip the ladyfinger in the coffee liquid and drain them into the cake pan (the coffee liquid only needs to dip half of the ladyfinger, and the liquid will quickly penetrate into the entire ladyfinger, so it needs to be drained into the pan immediately, otherwise it will soften quickly (pictured). If there is a softened part, it can be placed between the gaps to avoid waste).

手指餅輕沾咖啡液，排放於蛋糕盤內(咖啡液只需蘸半條手指餅，溶液便會迅速滲透至整條手指餅，因此需要立即將其排入盤內，否則將會很快軟化(如圖)。如有軟化的部分可以放在縫隙之間，避免浪費)。

After arranging the wet ladyfinger neatly, spread a layer of cheese mixture (be careful to cover the mixture without leaving any gaps), then arrange the next layer of ladyfinger, and so on, until the last layer is the cheese mixture.

整齊排列好已沾濕的手指餅後，鋪上一層芝士混合液（注意需全面覆蓋混合液而不留縫隙），再排列下一層手指餅，如此類推，至最後一層為芝士混合液為止。

Wrap in plastic wrap or cover with a lid and frige overnight (or freezer for 2 hours, then frige for at least 1 hour). Sift cocoa powder over the top layer before serving.

用保鮮膜包裹或用盒蓋蓋好，然後放在雪櫃內放置過夜（或放在冰箱2 小時，然後改放在雪櫃至少 1 小時）。 上菜前在表層篩上可可粉即可。