CREM BASE

Cherry Zabaglione

4 egg yolks

120gm caster sugar

4 tbl sp cherry liqueur

Pinch salt

Prep a pot of gently boiling water. Place yolks, sugar and cherry liqueur in bowl and whisk together before sitting bowl on top of simmering water pot and whisking until mixture triples in size and becomes light in colour. You should be able to make an ‘8’ symbol in the mixture on top. Whisk in a pinch of salt and then remove heat and glad wrap the top of the sabaglione and place in fridge.

Chantilly Cream

600gm thickened cream

4 tbl sp caster sugar

Whisk ingredients together until you light soft standing peaks. Place in fridge until you need.

Mascarpone Mix

500gm mascarpone

4 tbl sp liquor 43

2 tbl sp cherry liqueur

Place mascarpone in stand mixer bowl and using the whisk attachment whisk on lowest setting whilst pouring in alcohol to allow to come together.

Pour in cooled cherry zabaglione and continue to whisk in stand mixer on lowest setting until you have a homogenous mixture.

Remove bowl from stand mixer and then in three stages fold in your chantilly cream. Fold until you have a beautiful creamy base that folds over itself like book scroll. Place in fridge covered with cling film.

THE BUILD

500ml black espresso coffee

300 - 400gm lady fingers

Chocolate cocoa powder

Begin with a base of coffee dunked lady fingers. To dunk, hold down each side for 1 second each, any longer and your biscuit will crumble in your coffee mix. Follow the steps in the reel of laying down a layer of coffee lady fingers (drizzle extra espresso on top), then a crem base layer and then a full dusting of cocoa powder. Do this process twice. Leave in fridge to set together for at least an hour.