Prep time: 15 mins
375ml thickened cream 180g block Caramilk chocolate 110g egg yolks (about 5-6)
100g icing sugar, sifted
1 tsp instant coffee powder
1 tsp Dollar Sweets Vanilla Extract
5 shots strong espresso coffee
200g packet Savoiardi (lady finger) biscuits
Coffee beans, chopped, to serve
Dollar Sweets Gold Leaf, to decorate
Sea salt flakes
Fill a small saucepan with enough water to come 2cm up the sides, bring to the boil then reduce to a simmer. Combine 150ml of the thickened cream with the broken-up Caramilk (reserve 4 squares to garnish) in a glass bowl.
Place over the saucepan and stir until melted together. Season with salt, remove from heat, then pour the sauce into the base of a large serving dish.
Combine egg yolks, icing sugar, mascarpone and instant coffee in the bowl of a stand mixer, then beat until light and fluffy.
In a separate bowl, whisk the remaining thickened cream and Dollar Sweets Vanilla Extract.
Add to the mascarpone mixture and very gently fold through until just combined. Spoon over the Caramilk sauce.
Dip Savoiardi biscuits, only half way, into the espresso then arrange diagonally across the top of the mascarpone mixture.
Push the soaked end into the mascarpone and leave the dry end sticking out of the top.
Grate the reserved Caramilk over the top, sprinkle with chopped coffee beans and garnish with Dollar Sweets Gold Leaf to serve.