17-01-2004, 01:18 AM
Ingredients:
8Lrg Egg yolks
100g Castor sugar
250g Mascarpone cheese
500ml Double cream
300ml Chocolate mousse
5pkt Boudoir biscuits
100ml Kahlua
4 Cups Strong coffee (Filter and espresso mixed)
Cocoa Powder
Method:
Separate eggs. Add sugar to the yolks and whisk till a sabayon. Add in the Mascarpone cheese and mix well.
In a separate bowl, whisk the cream till semi stiff. Fold in the sabayon.
In preparing for the layering process:
Lightly soak the biscuits in the Kahlua coffee. Arrange in layers: Biscuits, Sabayon/Cream, Biscuits, Chocolate mousse, Biscuits, Sabayon/Cream.
When finished, lightly dust with cocoa powder. Refrigerate until set.
Note:
· If cream is too stiff, will cause separation
· Grated/Flaked dark chocolate can be substituted for the cocoa powder
· Marsala can be substituted with the Kahlua
8Lrg Egg yolks
100g Castor sugar
250g Mascarpone cheese
500ml Double cream
300ml Chocolate mousse
5pkt Boudoir biscuits
100ml Kahlua
4 Cups Strong coffee (Filter and espresso mixed)
Cocoa Powder
Method:
Separate eggs. Add sugar to the yolks and whisk till a sabayon. Add in the Mascarpone cheese and mix well.
In a separate bowl, whisk the cream till semi stiff. Fold in the sabayon.
In preparing for the layering process:
Lightly soak the biscuits in the Kahlua coffee. Arrange in layers: Biscuits, Sabayon/Cream, Biscuits, Chocolate mousse, Biscuits, Sabayon/Cream.
When finished, lightly dust with cocoa powder. Refrigerate until set.
Note:
· If cream is too stiff, will cause separation
· Grated/Flaked dark chocolate can be substituted for the cocoa powder
· Marsala can be substituted with the Kahlua