材料：
1片8-9寸 海绵蛋糕
200克 威化卷
10片 巧克力叶子
巧克力字母
1-2大勺 甜榛果脆
乳酪馅：
200克 棉花糖（300克较佳）
120克 牛奶
250克 费城调和乳酪，软化
1个 蛋黄
1/2大勺 柠檬汁
200克 鲜奶油
制作：
棉花糖和牛奶放入小锅，低火加热至棉花糖融化，快煮开时移开熄火．如果只用200克棉花糖的话，建议添加１小勺即溶吉利丁．
奶油乳酪打顺滑后，加入蛋黄打匀．加入1/3棉花糖混合物拌匀，然后加入余下的一起拌匀．倒入柠檬汁拌匀．鲜奶油打发后也一起加入拌匀．
海绵蛋糕用慕丝圈扣好放在大盘上，沿周圈放上威化卷，倒入乳酪糊抹匀。隔夜或至少3小时置于冰箱冷藏至凝固。取出后用巧克力叶，字母和甜榛果脆装饰。
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英文对照：
Ingredients ：
1 layer 8-9 inch Sponge cake
200 g Wafer Rolls
10 Chocolate leaves
Chocolate letters
1-2 tbsp Hazelnut crocant
Filling:
200 g Marshmallows (preferable 300 grams)
120 ml Milk
250 g Philadelphia balance cream cheese, softened
1 Egg yolk
1/2 tbsp Lemon juice
200 g Whipping cream
Method ：
In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. If using 200 grams of marshmallow, I would suggest adding 1 teaspoon of gelatin powder into the mixture.
In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. Beat cream until soft peaks form in another bowl. Fold the whipped cream into the cream cheese mixture until combined.
Place the sponge cake in a mousse ring on a serving plate, surround with wafer rolls, then spread the cheese mixture into it. Chill overnightorat least 3 hours. Decorate with chocolate and hazelnut crocant.(来源：Angie‘s Recipes)
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