Ingreadient :

• 6 egg yolks
• 100g caster sugar
• 1l double cream, whipped
• 100ml whisky cream liqueur or whisky
• 100ml espresso coffee
• 40 sponge fingers
• 1 tbsp cocoa powder
• Chocolate, to grate

Direction :

1. To make the sabayon, whisk the egg yolks and sugar over a pan of boiling water in a large bowl until the ribbon stage. Cool slightly then fold into the cream.
2. Mix the whisky (or liqueur) and coffee together. Dip the sponge fingers quickly into the mixture.
3. Layer up the dipped sponge fingers, then spoon over the cream mix. Repeat finishing with the cream mix. Dust with cocoa powder, sprinkle over chocolate and chill.