Instructions

• Crush the 400 g Cappuccino Romany creams into a rough crumble: put biscuits in a sealed bag and bash with a rolling pin or pulse briefly in a food processor.
• Dissolve 2 tsp instant coffee in 2 Tbsp boiling water. Add this dissolved coffee and 4 Tbsp milk to the biscuit crumbs and mix until evenly combined.
• Press the crumb mixture into the base of a 28 cm round serving dish or divide and press into individual serving dishes. Chill in the fridge while you make the mousse (about 10–15 minutes).
• Dissolve 2 Tbsp strong instant coffee in 2 Tbsp boiling water.
• Break the 200 g dark chocolate into pieces. Place the chocolate and the dissolved strong coffee in a heatproof bowl over a saucepan of simmering water (double boiler). Stir until the chocolate is fully melted and smooth. Remove from the heat and let the mixture cool until tepid (warm but not hot).
• Separate the 3 eggs. In a clean, dry bowl, beat the 3 egg whites with an electric mixer until soft peaks form. Gradually add the 3 Tbsp caster sugar while continuing to beat, until the whites are glossy and hold firmer peaks.
• In another bowl, whip the 500 ml cream to soft peaks (it should hold shape but still be slightly yielding).
• Stir the 3 egg yolks into the cooled tepid chocolate until smooth and fully combined.
• Gently fold the chocolate–yolk mixture into the beaten egg whites using a large spatula: cut down through the center, scoop up from the bottom, and fold over. When mostly combined, gently fold in the whipped cream until the mixture is uniform but still airy. Do not overmix.
• Spoon or pipe the mousse evenly over the chilled biscuit base in your serving dish(es). Refrigerate until set, at least 2 hours (or overnight for best texture).
• If desired, reserve a small piece of the dark chocolate before melting and shave it for decoration, or grate a little of the chilled melted chocolate. Decorate the chilled parfaits with chocolate shavings or extra cream and shavings.