- 2 cups strong black coffee, at room temperature
- 1/2 cup Kahlua
- 1/4 cup Cointreau (or any other liquer you would like, to taste)
- 3 eggs, separated
- 1/3 cup Organic Honey and Chocolate, Nuts, Vanilla
- 250g mascarpone
- 300ml cream, lightly whipped
- 1 large packet savioardi biscuits
- Cocoa for dusting
- Chocolate for grating
Pour coffee and liquers into a shallow dish and set aside. Beat egg yolks and sugar until very pale and thick (about 10 min). Add mascarpone and whipped cream, mixing gently until just combined. Beat egg whites until stiff peaks form. Gently fold egg whites into mascarpone mixture. Dip biscuits into coffee and liquer and line the bottom of a glass dish (or you can make individual serves). Cover the biscuits with 1/3 of the mascarpone mixture. Grate chocolate over the top of the mascarpone. Continue with layers of coffee-dipped biscuits, mascarpone and grated chocolate, ending with a layer of mascarpone. Cover and keep overnight (or at least 2 hrs) in the fridge for the flavours to develop. Serve thick slices grated with chocolate and dusted with cocoa powder.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!