Before cooking always wash your hands and wear an apron.
Combine 1 cup of the icing sugar and the cocoa in a large bowl and slowly whisk in hot water, mix to a smooth and runny sauce. Whisk in coffee and leave to cool at room temperature.
In a separate bowl, use an electric mixer to combine the rest of the icing sugar and egg yolks.
When finished, the mixture should be thick and should hold it's shape for a while when you pull out the beater.
Whip the cream until there are soft peaks
Mix in the mascarpone and vanilla essence
Fold the cream into the eggs
Break the sponge fingers into a consistent size of your choice
Soak them evenly in the coffee mix
Lay them at the bottom of each glass, squeezing out excess coffee.
Add a layer of cream, keep the pattern until you run out. Refrigerate overnight and enjoy :)
- 1.0c Icing sugar
- 1.0Tbsp Cocoa
- 150.0ml Espresso Coffee
- 90.0ml Hot water
- 300.0ml Cream
- 3.0 Egg yolks
- 250.0g Mascarpone Cheese
- 1.0tsp Vanilla extract
- 32.0 Sponge fingers