- 6 extra large egg yolks
- 60ml castor sugar
- 5ml vanilla essence
- 2 x 250g Lancewood Mascarpone
- 150ml strong black coffee
- 125ml coffee liqueur
- 60ml brandy
- 24 sponge fingers (boudoir biscuits)
- 15ml cocoa powder
To achieve the best results – please follow the recipe meticulously.
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 vigorously, otherwise, the eggs will curdle.
Continue beating for 5-7 minutes over simmering water until the mixture thickens and is pale cream in colour.
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, liqueur and brandy.
Dip the sponge fingers in the mixture and arrange half of them in a serving dish. Sprinkle with a little bit more of the coffee mixture.
Follow 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.
To finish, sift the cocoa powder over just before serving.