Tiramisu Snow Skin Mooncakes

In a metal bowl, combine egg yolks, powdered sugar, and rum. Whisk until well mixed.

Place the bowl over a pot of hot water. Continue to whisk until the mixture becomes pale and thick, which takes about 5 minutes. This step pasteurizes the egg yolks.

Remove the bowl from the hot water bath and add mascarpone cheese. Whisk until the mixture is creamy and smooth. Chill in the fridge.

In a saucepan, combine espresso and sugar. Heat until the sugar is dissolved and the mixture is warm.

Gradually add gelatin to the mixture, whisking continuously until dissolved. Remove from heat.

Use a dropper or carefully pour the mixture into a mini ice ball silicone mold. Refrigerate for at least an hour or until solid.

In a mixing bowl, sift together rice flour, glutinous rice flour, and corn starch. Add sugar and mix well.

Add whipping cream, milk, and vegetable oil. Mix until smooth and free of lumps.

Strain the mixture through a fine sieve into a clean bowl.

Cover the bowl with plastic wrap, poking a few holes in it. Steam over medium-high heat for 15-20 minutes, or until the mixture is no longer liquid.

Once cooked, use a fork to mash the mixture. Let it cool, or speed up the process by chilling it in the freezer for 5 minutes until lukewarm.

Knead the cooled dough until smooth, which should take about 5-10 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.

Place glutinous rice flour in a microwave-safe bowl. Heat for 15 seconds or until warm.

Alternatively, stir-fry the flour in a frying pan over low heat until it turns light yellow.

Line a baking sheet with parchment paper and prepare a piping bag with the mascarpone cheese filling. Remove the coffee gummies from the mold.

Pipe 10g of mascarpone cheese filling onto the prepared baking sheet. Place a coffee gummy in the center, then pipe an additional 15g of mascarpone cheese filling on top, ensuring the gummy is fully covered. Repeat with the remaining ingredients.

Freeze the filled baking sheet for at least 30 minutes.

Divide the snow skin dough into 20g portions and roll into balls. Lightly coat each ball with cooked glutinous rice flour and flatten it, making the center thicker and the edges thinner.

Remove one cheese filling from the freezer at a time. Wrap it with a piece of snow skin dough, sealing the edges tightly.

Lightly coat the mooncake with cooked glutinous rice flour, shaking off the excess.

Sprinkle some cooked glutinous rice flour into the mooncake mold. Press the filled dough into the mold to create a pattern.

Place the finished mooncakes in an airtight container and freeze overnight.

Before serving, transfer mooncakes to the fridge for 1 hour for a better texture, or leave at room temperature for 15-20 minutes. Enjoy!