250 g (9 oz) vanilla petit beurre cookies
2 cups very strong, hot coffee
1½ packets of instant vanilla pudding
1 cup whipping cream or non-diary cream
200g dark chocolate
1 cup milk or soy milk
2 tablespoons butter or margarine
4 eggs separated
How to do it
1. Dip petit beurre cookies in the hot coffee and line the bottom of a large round baking dish or glass dish (about 28cm/11 inch diameter) with one layer
2. Beat the cream until is just starts to thicken. Then add the milk and whisk in the vanilla pudding powder until smooth. Pour over the biscuit base.
3. Add another layer of coffee dipped cookies on top of the vanilla layer, cover and refrigerate to set.
4. While the vanilla layer is setting, melt the chocolate in a small saucepan with the butter/margarine until smooth. Remove from heat and let the chocolate cool a little.
5. Beat the yolks and carefully add them to the chocolate, mixing well all the time so you don’t allow them to cook.
6. Beat the egg whites until stiff peaks form.
7. Take a large mixing spoon of the egg whites and carefully fold them into the yolk mixture to loosen it before you incorporate it into the whites. Do not forgo this step – if you do, your mousse won’t be as light and airy as it should be. Then add the yolk mixture to the whites, and fold together carefully until it is all incorporated. Pour the mousse over the vanilla layer and refrigerate for at least 4 hours.
Note: Dip your knife in hot water to cut pieces. This will give you a smooth edge.