6 egg yolks
2 Tblspn Castor sugar
1/2 cup Café Royale
500g Mascarpone (450g spreadable cream cheese and 50g semi-soft butter can be used instead)
Trifle sponge (2 pieces) or 24 sponge fingers
200g Herschey's semi-sweet chocolate chips
1 1/4 cup Café Royale plus 1/2 cup water
Herchey's dark chocolate, grated, for sprinkling on top
Cocoa powder for dusting
Combine the egg yolks, sugar and Café Royale in a saucepan and heat in a pot of just simmering water, whisking constantly. Do not allow the eggs to become scrambled. Cook until the sauce thickens. It will likely become frothy.
Place the pot in a pot of cold water and whisk as the sauce cools, to avoid lumping.
When coolish, add the softened Mascarpone, still whisking.
Place half the sponge in the bottom of a deep 2 litre bowl.
Sprinkle half the Café Royale/water mix over it, soaking all parts of the sponge.
Sprinkle the chocolate chips over.
Pour and spread half the sauce over this.
Repeat with the second sponge
Sprinkle the grated chocolate and cocoa over the top
Refrigerate at least 4 hours, or overnight.
*Note: Tia Kala can be used instead of Café Royale