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Instructions |
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Coffee, gelatine powder in heatproof bowl. Add boiling water and whisk until dissolved. Adds 3 cups of cold water. Cover and refrigerate for one hour until just beginning to set.
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Beat cream with mixer until soft peak forms. Add mascarpone, beat until combined.
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Beat eggs and sugar until thick and creamy. Fold into cream mixture in 2 batches.
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Arrange half biscuits into 12 cup capacity bowl. Spoon half coffee jelly then half cream mixture. Repeat with rest of biscuit, jelly and cream. Cover, refrigerate overnight. Top with grated chocolate before serving.
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Originally Submitted
1/16/2012
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