This recipe again came from my mother, and it has been in our family for many years, it is a great party dessert.
You can make this in a glass or ceramic baking dish, like the ones pictured above or below, I prefer glass as you can see what it is. You can make it in a trifle bowl or present it as a cake, as it is pictured at the bottom.
I absolutely love the combination of coffee, chocolate and Irish Cream liqueur. Love it!
1 1/2 tablespoons instant coffee powder
1 tablespoon caster sugar
2 cups boiling water
1/2 cup caster sugar, extra
4 egg yolks
2 x 250g packets cream cheese, softened, cubed
1/3 cup Irish Cream Liqueur
1 x 300ml carton thickened cream, whipped
22 sponge finger biscuits (savoiardi biscuits)
1 x 200g block hazelnut milk chocolate, chopped
Cocoa powder, to serve
In a wide heatproof bowl, place the coffee powder, sugar and the boiling water, stir until sugar is dissolved, allow to cool.
Using an electric mixer, whip the thickened cream in a small mixing bowl until light and fluffy, do not over whip.
In a large mixing bowl, add the egg yolks and extra caster sugar. Beat with an electric mixer, until pale and fluffy. Add the cream cheese, beat until smooth. Fold in the liqueur and whipped cream.
Dip half the biscuits, one at a time, into the coffee mixture. Arrange in a single layer over base of serving dish. My dish was 26cm x 18cm x 7cm (10 cup capacity). But it can be in a bowl, whatever you have.
Spread half of the cream mixture over the biscuits. Sprinkle with the chocolate, leave some chocolate to decorate the top with.
Just before serving dust with cocoa powder, if you like.
Pin it: www.pinterest.com.au/pin/399413060700624841/