2 eggs separated4 tableapoons icing sugar250 ml mascarpone 200g Boudoir biscuits 250ml of strong coffee1 teaspoon vanilla essence250ml of fresh creamCocoa powder
Beat egg whites untill stiff set asideBeat fresh cream untill stiff add vanilla essence and set asideBeat egg yolks with icing sugar. Fold mascarpone into egg yolks mixture fold in the fresh cream.Lastly add in the stiffly beaten egg whites Make strong instant coffee. Dip biscuits into the coffee and layer in a pyrex.Spead cream mixture over and repeat the layers.Leave to set in the fridge overnight.Remove from fridge and sift cocoa powder over.Decorate however you like.
INFO & TIPS
made these cute little strawberry hearts and dipped the tops in chocolate.
I found the tutorial on Pinterest or just google it,there are so many pics on how to do them.lts so simple and easy.