- 115gm bakers flour
- 6 eggs, separated
- 171gm castor sugar
- 85gm corn flour
- Separate the sugar into 3 portions of 57gm each. Whip the yolks with one ptn of sugar until light and fluffy. Set aside
- Combine on ptn of sugar with the cornflour and cocoa powder and set aside
- Combine the remaining sugar with the egg whites ad whip to a stiff peak. Gradually add the sugar / cornflour mix to the whipping whites and mix until well combined
- Fold in the yolks, follows by the bakers flour. Pipe or spread onto lined baking trays as desired and bake at 170 degrees for 20 mins or until cooked
- 2 sheets gold gelatine
- 300ml Vat 5 Botrytis Semellon
- 6 egg yolks
- 170gm castor sugar
- 450gm mascarpone
- 450gm cream
- Whip the cream to stiff peaks and refrigerate.
- Separate 50ml of liqueur in a pot and bloom gelatine in ice water. Combine the remaining liqueur with the egg yolks and sugar and cook the sabayon to a thick ribbon consistency over a water bath.
- Cool sabayon over an ice bath while continuously stirring and refrigerate.
- Fold the mascarpone into the whipped cream.
- Fold the sabayon into the cream mix and separate a large spoon of mix into a small bowl.
- Heat the 50ml of liqueur and dissolve the gelatine. Mix into the small quantity of mix and then fold back through the main mix.
Place the biscuit on the base and brush on a small amount of espresso with a pastry brush. Top with one-third of the mascarpone mix and level out with a palette knife. Sprinkle with cocoa powder. Repeat twice more and leave to set overnight before serving or portioning.