Ingredients

  • 100g sponge fingers
  • 150ml strong coffee. Dissolve 2 tablespoons sugar in it when it is still hot, then cool
  • 4 eggs, separated
  • 100g sugar
  • 300g Curdly

Method
Mix egg yolks and sugar in a food processor until it is a smooth crème. Add Curdly and mix well. Beat the egg whites until stiff, then carefully fold into the crème.

Place a layer of sponge fingers in a flat bowl. Soak sponge fingers with some of the coffee. Pour a layer of crème over soaked sponge fingers. Repeat first steps with another layer – the last layer has to be crème.

Let it set for 4-6 hours in the fridge. Sprinkle with chocolate powder before serving.

Esther Haeusermann

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