1/4 kg sponge cake
small pack of bourbon biscuits
1 egg
1 cup of chocolate cut into pieces
1 tsp. vanilla essence
4-5 tbsp. of sugar (as per taste)
1 cup of black coffee
1/2 litre (about a pint) milk

Preparation time: 15-20 minutes Cooking time: 5-10 minutes Servings: 3 Method:

Firstly, to make the custard, bowl the milk in a saucepan.

Add the sugar and let it dissolve.

Keep it off the flame and add the beaten egg gradually while whisking.

Make sure that you whisk it continuously otherwise the eggs might start to cook, therefore curdling the mixture.

Put it back on the flame and stir it thoroughly until it becomes thick.

Add vanilla essence and mix it through. Keep the mixture aside to cool.

Melt the chocolate by double boiler method.

Take some of the custard and put it in other bowl.

Add the melted chocolate in one of the separated custard and mix it well.

Now the layering starts, in the three small squat glasses, lay the sponge properly so that it creates the first layer. Press it down to make it even.

Sprinkle or rather pour a spoonful of diluted coffee on the sponge until it gets soaked up nicely.

Pour some custard (vanilla or chocolate, as per your choice) on the first layer.

Spoon some of the coffee over the custard.

Open the bourbon biscuits so that you can layer the biscuits evenly over the custard.

Sprinkle some coffee on the biscuits until they become soft.(touch it with your finger).

Repeat the same procedure until you reach top of the glass but leave some space above for the chocolate sauce.

Finally, when you are done with layering, pour the chocolate sauce and sprinkle some coffee powder on top for extra flavor.

Keep it in fridge and let it set for minimum 1 hour.

Submitted by: Rini