3 egg yolks 1/4 cup caster sugar 2 tea vanilla essence 250gm mascarpone cheese 250ml double cream 1 cup of strong black coffee 3 tablespoon each rum and brandy sponge fingers coca powder for dusting
To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until the ribbon stage. Cool slightly then fold into the cream and cheese.
Mix the whisky (or liqueur) and coffee together. Dip the sponge fingers quickly into the mixture.
Layer up the dipped sponge fingers, then spoon over the cream mix. Repeat finishing with the cream mix. Dust with cocoa powder, sprinkle over chocolate and chill
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james martin method
3 egg yolks
1/4 cup caster sugar
2 tea vanilla essence
250gm mascarpone cheese
250ml double cream
1 cup of strong black coffee
3 tablespoon each rum and brandy
sponge fingers
coca powder for dusting
To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until the ribbon stage. Cool slightly then fold into the cream and cheese.
Mix the whisky (or liqueur) and coffee together. Dip the sponge fingers quickly into the mixture.
Layer up the dipped sponge fingers, then spoon over the cream mix. Repeat finishing with the cream mix. Dust with cocoa powder, sprinkle over chocolate and chill