Ingredients

Method

For the base, crush the biscuits and mix in the melted butter. Press the mixture into the base of your mould / tin to a depth of approximately 5mm. Place in the refrigerator to chill.

Soak the gelatine in cold water.

Put the marscarpone cheese and Bacardi in a bowl, beat well with a wooden spoon and leave to one side.

Sabayon the 2 egg whites and sugar and fold into the mascarpone cheese.

With the use of a bain marie melt the chocolate and the 50ml cream (unwhipped) together until smooth and runny. Add the softened gelatine and mix well.

When the chocolate mixture has cooled a little, fold into the egg yolk mixture, then fold in the semi whipped cream and the peaked egg white.

Pour the mix into your moulds and leave the set in the refrigerator

When set, remove from the mould and serve as required.