It is really important to get the ﬂavour balance right – not too much coffee or liqueur. For those who want to add to the ﬂavour, you can place a small jug of percolated coffee with a capful (50ml) of liqueur added to it on the table for guests to pour over their dessert.
- 4 egg yolks
- 3 teaspoons vanilla extract
- 150g caster sugar
- 250g mascarpone
- 2 egg whites
- 250ml cream
- 5 sheets gelatine for 500ml liquid or 1 sachet of powered gelatine sets 570ml of liquid, follow instructions on the pack
- 150ml freshly brewed coffee 50ml liqueur, Grand Marnier works very well
- 200g sponge fingers
- 100g chocolate, grated
- 23cm x 23cm square serving dish, or similar size
- Cocoa powder
- Mint leaves to garnish
You can serve this in a loaf tin, in shop-bought chocolate casings or in a wine glass, whatever you prefer.
Beat the egg yolks and vanilla extract with the sugar. Cook on a low heat for 5 minutes. Allow to cool. Fold the mascarpone into this mixture.
Whisk the egg whites to a soft peak. Whisk the cream. Fold the cream into the egg white mixture.
Combine both mixtures together and whisk gently.
Add the prepared gelatine.
Pour the coffee and liqueur into a small shallow dish. Dip the sponge fingers into the coffee and carefully layer these into the serving dish, one by one, until the base is covered. This should use half your fingers.
Spread half the creamy mixture onto the sponge fingers, and then sprinkle with half the grated chocolate.
Repeat the layers: soaked sponge fingers, creamy mixture, and then the chocolate.
Cover and chill overnight. To serve, dust with cocoa powder and garnish with mint leaves.
Recipe Series: Get cracking
Andrew Rudd gets creative with eggs, showing their versatility and offering some classic dishes that will add flavour to any menu.
Recipes in this series: