2 packets boudoir biscuits
250 ml fresh cream
1 tub ( 250g) mascarpone cheese
4 eggs (separated)
1 tsp vanilla essence
160 ml castor sugar
2 cups coffee(black)
6 cardamom pods (cut into 3)
2 tbsp rose water
Grated dark chocolate (for garnish)
Dried or fresh rose petals (for garnish)
Sliced pistachios (for garnish)
Cream egg yolks and sugar together until light in colour and the sugar is dissolved. Mix the mascarpone, vanilla and rose water into the creamed yolks.
Beat the fresh cream until stiff peaks form
Beat the egg whites until stiff peaks form
Gently fold the whipped cream and egg whites into the mascarpone mixture until fully combined.
Make coffee and brew the coffee along with the cut cardamom pods so that their flavour can infuse into the coffee
Then dip your boudoir biscuits into the coffee and place a layer of them on the bottom of a serving dish.
Add a layer of the mascarpone mixture, alternating layers of biscuit and cream. The top layer should be the mascarpone mixture.
Cover the dish and place in the fridge to set over night.
Once set, garnish with grated dark chocolate and rose petals and some sliced pistachios for a pop of green and enjoy.
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