Ingredients
Soak
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1 cup (250ml) water
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2 tbsp Queen Coffee Essence
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1/2 cup (125ml) brandy
Marscapone
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3 large egg yolks
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2 tsp Queen Vanilla Bean Paste
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1/2 cup (110g) caster sugar
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500g mascarpone
Assembly
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250g sponge finger biscuits
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100g dark chocolate, grated or shaved
Method - Soak
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1
Combine water, Coffee Essence, brandy and caster sugar in a shallow bowl and stir until sugar is dissolved.
Method - Marscapone
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1
In another bowl, beat egg yolks with caster sugar adding in mascarpone and vanilla bean paste gradually until well blended and smooth.
Method - Assembly
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1
Dip each sponge finger in the coffee mixture and arrange half of the sponge fingers in a layer in the base of a serving dish approximately 25x30cm, or in a radial pattern in the bottom of a large bowl.
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2
Cover sponge fingers with half of the mascarpone mixture and sprinkle with half of the chocolate. Repeat layering with the remaining sponge fingers and mascarpone mixture. Sprinkle remaining chocolate on top. Refrigerate for 4 hours.
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3
Serve with cream and dust with cocoa. Best enjoyed within 24 hours of preparing.
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