Ingredients:

• 9 – Egg Yolk
• 50 ml – Water
• 175 gms – Castor Sugar
• 2 nos – Vanilla Pod
• 300 gms – Mascarpone Cream
• 750 gms – Whipped Cream
• 15 gms – Nesscafe Powder
• 250 gms – Vanilla Sponge

Method:

1. Make sabayon using egg yolk, vanilla pod, sugar & water
2. Put yolk in mixing bowl on boil water and vanilla pod till 118 deg C
3. Take off the flame pour the sugar syrup into yolk to make sabayon
4. In other bowl soften Mascarpone cheese and mix with sabayon
5. Finally fold with whipped cream add some coffee liquor
6. Recipe and image by Executive Chef Rayomund Pardiwalla, Movenpick Hotel and Spa Bangalore

Recipe courtesy of Chef Rayomund Pardiwalla