500g mascarpone
1 medium tin sliced peaches (optional)
1 cup strong coffee – cold
2 eggs
2 tablspoons sugarstrong rum (to taste)
pack of boudoir biscuits
Separate egg yolks from whites. Peak the whites. In a separate bowl mix mascarpone, egg yolks, sugar and rum. Add peaked whites. A soft cream is the result. Dip the biscuits in cold coffee and arrange them in layers in a shallow glass container alternating with layers of peaches if used. The last layer must be cream. Top with powdered chocolate. Refrigerate for 1 hour. makes enough for 4 people
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