Sat, 7 April 2018
(Serves 4-5)
Ingredients:
2 egg yolks
75g caster sugar
125g Mascarpone
150ml Cream
1 tbsp Cointreau
1 tbsp tia Maria
1 tsp Vanilla Essence
zest 1 orange
150ml good espresso
25 Boudoir biscuit or 1 Vanilla Sponge
50g shaved chocolate
Method:
1. Put the eggs and sugar in a bowl and beat with an electric mixer for 5 minutes until thick.
2. In a separate bowl beat the mascarpone and cream until soft peaked.
3. Add the cointreau, tia maria, vanilla orange zest and the egg mix, fold through gently.
4. Get 4 Whiskey glasses, break the sponge or biscuit to fit in the glasses, gently soak in the coffee before placing them in the glasses
5. Add a thick layer of mix. follow the same procedure and fill the glasses with another 2 layers, refrigerate for 2 hours.
6. Before serving, shave the chocolate on top and serve.
