Preparation
- 200ml espresso coffee, cold
- Splash of Kahlua coffee liqueur
- 2 pkg boudoir biscuits
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- Mix coffee and liqueur together
- Dip biscuits one by one in coffee and line bottom and sides of soufflé bowl
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- 3 egg yolks
- 75g caster sugar (semoule)
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- In a large bowl, whisk egg yolks and sugar until pale and thick
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- 500g mascarpone cheese
- 125ml whole cream
- splash of Kahlua
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- Add mascarpone and cream
- Whisk slowly until mixture is pale and smooth
- Add coffee liqueur
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- ~50g grated dark chocolate
- cocoa powder
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- Pour ½ of the cream over biscuits
- Sprinkle ½ of grated chocolate (to cover)
- Add another layer of dipped coffee biscuits
- Pour remaining cream over biscuits
- Sprinkle remaining grated chocolate
- Dust with cocoa powder
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- Refrigerate for at least 8 hours
- Take out of fridge just before serving
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