• 6 Egg yolks
  • 150gm Sugar
  • 500gm Mascarpone
  • 250ml Cream (raw weight)
  • 5 leaves    Gelatine
  • 1 Shot       Espresso with Cointreau
  • 1 Shot       Espresso with some hot water
  • Finger biscuits, filter coffee, butter for crumble
  • 75% Daintree cocoa powder
  • Dark Callebaut chocolate for chocolate dome
  • Cocoa nibs for garnish

Method of preparation

  1. Spray the moulds with oil and apply the first layer of melted chocolate. Place in the freezer to set for a few minutes. Repeat the process, applying the second layer of chocolate to ensure the stability of the dome.
  2. Mix egg yolks with sugar, Cointreau, and Espresso and whisk over heat till thickened. Take off heat and mix in the soaked gelatin leaves. Add the cold mascarpone and whipped cream and set aside.
  3. Take the moulds out from the freezer, sprinkle some finger biscuits in, and drizzle some cold espresso coffee into them. Only that much that they absorb the liquid. Finally, fill the moulds with mascarpone cream and place it in the freezer to set.
  1. Crumble finger biscuits with some filter coffee and butter and bake golden brown and dry for decoration purposes and crunch.

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