Boudoir Biscuits. Cream Fraiche. Mascarpone. Coffee. Brandy. Icing Sugar.
Method.
Mix 500 ml of Mascarpone with 200ml of Creme Fraiche and 3-4 heaped dessert spoons of sieved icing sugar ( depending on how sweet you like it and how much brandy you will be using! ). Make up your best coffee, good and strong, allow to cool a little, and mix with 2-3 dessert spoons of good quality brandy. Dip Boudoir Biscuits in coffee and brandy mixture ( not letting them get too soggy) enough to fill your selected dish, layer up with the Mascarpone mix, to the top of the dish. Chill and before serving with love, sprinkle with a little coco powder or chocolate curls, and perhaps a little angelica as decoration.
