Rachel Allen, just in case you haven’t heard of her, is a very talented, celebrity chef from our very own Ireland. She just happens to be daughter in law to Darina Allen, who is also a very well known chef here and has the well renowned Ballymaloo cookery school. So there’s plenty of food knowledge in Rachel’s fingers. This recipe comes from the book…Entertaining at home…a beautiful book to have on your shelf.
1 egg yolk
1 tbsp caster sugar
1 tsp vanilla extract
200ml strong black coffee(espresso)
2 tbsp brandy
10-12 boudoir biscuits(sponge biscuits)
1-2 tbsp cocoa powder, for dusting
Whisk up the egg, caster sugar and vanilla in a bowl till creamy. Add the mascarpone and cream and continue to whisk until smooth and creamy and slightly thickened. In another bowl mix the coffee and brandy together. Break the biscuits in two and dip into the coffee mixture until they absorb the liquid but are not breaking apart. Put them into the bottom of one of the six glasses, repeat with the remaining glasses. Add one tablespoon of the mascarpone mixture over the boudoir biscuits. Then add another layer of soaked boudoir biscuits on top and then a final layer of mascarpone. Dust each glass with cocoa powder and chill for at least one hour. Take out ten minutes before serving to take the chill off and dust again with more cocoa powder to serve.
Wow, what a simple easy dessert but a definite crowd pleaser. I like the idea of single servings as its a lot prettier than serving up a slab of it on a plate, plus it helps with the self control…you really would eat more but you actually don’t need more than these portion sizes! I used whisky instead of brandy (my husband wasn’t feeling generous with his brandy) it was still great and vanilla bean paste instead of extract as I love the little flecks of seeds through the cream. But this recipe is perfect just the way it is, Rachel, we give your recipe a 5 out of 5, yummy and extremely easy to make*****