Yields: 40 pieces
[Part A: Coffee Dip]
Redman mocha powder (x 90g)
Coffee granules (x 4tbsp)
Hot water (x 400ml)
Espresso (x 100ml)
Combine all ingredients together and stir well. Set aside to cool.
[Part B: Mascarpone Cream]
Whipping cream (x 200ml)
Egg yolks (x 2)
Caster sugar (x 50g)
Mascarpone cheese (x 250g)
Vanilla essence (x 1/2tbsp)
Rum essence (x 1/4tbsp)
Whisk yolks and sugar in a heatproof bowl set over a pan of simmering water for 5mins.
Remove bowl from heat and whisk for another 5mins. Set aside.
Whisk cream till soft peaks formed. Set aside.
Fold mascarpone into egg mixture, followed by whipped cream, vanilla and lastly rum.
Transfer mixture into a large piping bag.
[Part C]
Sponge biscuits (x 27) – cut biscuits into thirds
85ml plastic plain cups (x 40)
Snow powder
Unsweetened cocoa powder
Dark chocolate (about 50g)
Mini marshmallows
Cheese grater
Line worktop with cling wrap. Dip a piece of biscuit into prepared coffee dip and place into cup. Sponge biscuits soak up like a sponge, so never place them in the liquid for a long time. Dip it in and remove quickly! Just ensure that the biscuit is well covered with dip all over.
Pipe prepared mascarpone mixture over the biscuit.
Shave a layer of dark chocolate over the cream. Repeat biscuit and cream steps.
Sieve a layer of snow powder, followed by a layer of cocoa powder. The snow powder will help keep the cocoa powder dry and prevents it from turning dark.
Run your finger around the rim of the cup to remove excess powder.
Place marshmallows over the cocoa powder and shave some chocolate over. Keep chilled overnight to set.