large machine of espresso coffee or some good strong coffee add the Tia Maria or Kahlua
coffee liquere and set aside to cool.
Place the egg yolks in a mixer with the castor
sugar. Rule of thumb is one egg yolk per tablespoon of castor
sugar. Beat until the mixture is pale in colour, about 10 minutes.
Dip each finger biscuit into the coffee mixture and line the bottom of a glass bowl if you have any coffee
left just pour it over the biscuits because they will suck it all up.
your fresh cream until it’s stiff and fold into the egg mixture.
over the biscuits soaked in coffee
Top with a
thick layer of cocoa. The bitterness of the cocoa combined the richness of the filling makes this dessert decadent yet well balanced.
Cover and refrigerate overnight.
serve this dessert chilled or frozen.
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi's
blog, click here.