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Ingredients
3 egg yolks (preferably free-range or organic)
75g/3oz caster sugar
2 x 250g/9oz tubs mascarpone cheese
85ml/3fl oz Kahlua or coffee liqueur
14 boudoir or sponge finger biscuits
25g/1oz plain chocolate, finely grated
cocoa powder, for dusting
Method
1. Place the egg yolks in a bowl with the caster sugar and beat together until
pale and thickened, using an electric whisk.
2. Add the mascarpone and whisk slowly until the mixture is pale and smooth.
3. Pour in one tablespoon of the Kahlua or coffee liqueur and whisk gently to
combine.
4. Dip half of the boudoir or sponge finger biscuits into the coffee liqueur
mixture and arrange in the bottom of four glass coffee cups, breaking them up as
necessary.
5. Spoon over half the mascarpone mixture and sprinkle half the chocolate on
top.
6. Repeat the layers until the cups are full and then cover each cup with cling
film.
7. Chill for at least two hours (up to 24 hours is fine).
8. Set cups on saucers and dust with cocoa powder just before serving. |
