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225g Mascarpone cheese
175ml Whipping cream
60ml Grand mariner
60ml Bottega Latte Macchiato
50g Sugar 
3 Egg yolks 
2 Gelatin sheets
1 packet Matilde Vicenzi Vicenzovo Ladyfingers 
1 block Lindt Hazelnut Dark Chocolate
Byron Bay Coffee Nero Espresso Ground
Henry Langdon Pure Cocoa

Cooking Method

1. Prepare espresso and put it aside to cool. Add in grand mariner.

2. Whip egg yolks with sugar in a water bath to make a sabayon.

3. Whip mascarpone cheese till soft peak.

4. Use 50ml of whipping cream and 60ml of macchiato to melt the gelatin sheets.

5. Whip the rest of the whipping cream to soft peak.

6. Fold the three mixtures together, adding the gelatin cream mix.

7. Dip lady fingers in espresso mix for 1 second and remove.

8. Combine cream mix, lady fingers and shaved chocolate. Top it off with cocoa powder.


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