1 1/2 Tbs instant coffee powder
1 Tbs caster sugar
2 cups boiling water
extra 1/2 cup caster sugar
4 egg yolks
500g cream cheese, softened
1/3 cup Irish Cream liqueur
300mls thickened cream, whipped
22 sponge finger biscuits
200g hazelnut milk chocolate, chopped
cocoa powder
choc curls, hazelnuts, icing sugar
Combine coffee powder, sugar and water, stir till dissolved, cool. Beat extra sugar and egg yolks until pale and fluffy. Add cream cheese, beat until smooth. Fold in liqueur and whipped cream. Dip half the biscuits, one at a time, in coffee mixture. Arrange in a single layer over base of a 10 cup serving dish. Spread half the cream mixture over biscuits in dish, sprinkle with chocolate. Dip remaining biscuits in remaining coffee mixture. Arrange in a single layer over chocolate. Top with remaining cream mixture. Cover. Refrigerate overnight. Just before serving, dust with sifted cocoa, decorate with chocolate curls, hazelnuts and sifted icing sugar.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment