- 30 min + chilling
Combine water, Coffee Essence, Queen Rum Essence, brandy and caster sugar in a shallow bowl and stir until sugar is dissolved.
In another bowl, beat egg yolks with caster sugar adding in mascarpone and vanilla bean paste gradually until well blended and smooth.
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.
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.
Serve with cream and dust with cocoa. Best enjoyed within 24 hours of preparing.