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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a recipe from Gordon Ramsay, I very rarely post recipes I have not tried but this looked delicious, I found it in the Herald Sun and will be making this very soon. Crunchie is a Cadbury brand honeycomb like chocolate bar, which I could not list in the ingredients, so I had to list chocolate bar. Ingredients:
1 egg, separated |
2 tablespoons caster sugar |
125 g mascarpone |
1 teaspoon vanilla extract |
100 ml double cream |
150 ml strong coffee or 150 ml espresso, cooled to room temperature |
2 tablespoons tia maria or 2 tablespoons marsala or 2 tablespoons brandy |
10 -12 sponge cake fingers |
1 chocolate bar, cadbury crunchie (40g) |
2 teaspoons finely grated dark chocolate |
Directions:
1. Put the egg yolk and 1 tablespoon sugar in a mixing bowl and beat with an electric whisk for 3-4 minutes, until pale, thick and moussey. In a separate bowl, soften the mascarpone with the vanilla extract, then gradually beat in the yolk mixture until smooth.
2. Softly whip the double cream, then fold it into the mascarpone mixture. In a clean, dry mixing bowl (make sure the beaters are really clean, too), whisk the egg white to medium peaks. Lightly fold into the mascarpone mixture and set aside.
3. Sweeten the coffee with the remaining sugar, then stir in the Tia Maria. Dip four sponge fingers in the coffee mixture and use them to line the base of two serving glasses. Spoon or pipe over a layer of the mascarpone mixture, then sprinkle over some of the Crunchie.
4. Repeat, layering the dipped sponge fingers, mascarpone mix and Crunchie until you reach the top of the glasses. Chill for at least 20 minutes, then sprinkle over the dark chocolate to serve.
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