My all time favourite....
Serves: 4 - 6
Ingredients:
- 6 extra large egg yolks
- 60 ml castor sugar
- 5 ml vanilla essence
- 500 g Lancewood Mascarpone cheese
- 150 ml strong black coffee
- 125 ml coffee liqueur
- 60 ml brandy ( omitted the brandy)
- 24 sponge fingers (boudoir biscuits)
- 15 ml cocoa powder (To finish)
Method:
Important: To achieve the best results, please follow the method meticulously.
Credit: Lancewood
- Use an electric beater and beat the egg yolks, castor sugar and vanilla together for about 5 - 7 minutes in a heatproof bowl until pale, thick and creamy.
- Place the mixture over a pot with simmering water (slightly smaller than the bowl). The water should not touch the bowl or boil to vigorously, otherwise the eggs will curdle. Continue beating for 5 - 7 minutes over simmering water until the mixture thickens and is pale cream in color.
- Remove from the heat and continue beating for about 2 minutes or until the mixture has cooled slightly. Spoon into another bowl and allow to cool completely.
- Add the mascarpone to the egg mixture and mix until well blended. Mix the coffee, liquer and brandy. (if using brandy)
- Dip the sponge fingers in the mixture and arrange half of them in a serving dish - sprinkle with a little bit more coffee mixture.
- Follow with half with half of the mascarpone mixture, then another layer of biscuits and then the remaining mascarpone mixture.
- Cover with cling film and chill for 4 - 6 hours. Sift the cocoa powder over just before serving.
Credit: Lancewood
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