6 extra large egg(s)
yolks only
60 ml castor sugar
5 ml vanilla essence
500 g LANCEWOOD® Mascarpone
150 ml strong black coffee
125 ml coffee liqueur
60 ml brandy
24 Boudoir biscuits
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 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.
In a separate bowl, mix the coffee, liqueur and brandy.
Dip the sponge fingers in the coffee 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 dipped 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.
