Method
Put the dissolved coffee and 50ml of Kin Toffee Vodka in a bowl. Dip the boudoir biscuits in until damp (not soggy). Place half of them into the bottom of a serving bowl or individual dishes. Separate eggs – you only need 1 egg white. Whisk the egg yolks and caster sugar until pale. Lightly whisk the mascarpone, add to the egg mix and then fold in the remaining Kin. Whisk the egg white until soft peak and fold gently into the mix. Place half the mixture on the soaked base, add another layer of biscuits and repeat. Leave overnight in the fridge. Dust with cocoa to serve.Click here to add your own text