Tirami-Chouffe

Ingredients:

• 2 egg yolks
• 1 egg white
• 65g icing sugar
• 250g mascarpone
• 200ml Coffee Chouffe
• 100g boudoir biscuits (sponge fingers)
• Cocoa powder

Method:

• Separate the egg yolks from the egg whites.
• Whisk the egg yolks and the sugar until the mixture is white and frothy.
• Delicately add the mascarpone and 100ml of Coffee Chouffe.
• Whisk the egg whites until they are stiff and then gently combine them into the main mixture.
• Dip the boudoir biscuits into the remaining Coffee Chouffe and spread them out in the bottom of a dish.
• Cover the boudoir biscuits with the mixture and then place a new layer of dipped boudoir biscuits…etc. Finish off with a layer of the creamy mixture.
• Dust with cocoa powder just before serving.