• Chocolate custard
  • 250ml thickened/whipping cream
  • 1 tsp vanilla extract
  • 6 egg yolks
  • 250g butter, chilled &cubed
  • 2 tbsp corn starch
  • 1 tbsp all-purpose flour
  • 3 tbsp granulated sugar
  • ¼ cup kahlua
  • 200g dark chocolate
  • Cream
  • 400ml thickened/whipping cream
  • 1 tsp vanilla extract
  • 3 tbsp kahlua
  • 3 tbsp mascarpone
  • Biscuits
  • 200g ladyfinger biscuits
  • 200ml chocolate stout
  • 2 tsp instant coffee powder
  • 1 cup boiling water
  • Coco powder to dust


  1. Chocolate custard
  2. Begin by adding the flour, corn starch and sugar into a large microwave safe bowl. Use a whisk to combine before adding the egg yolks and whisk everything until well combined. Then add the cream, kahlua and vanilla extract and whisk until well combined.
  3. Microwave for 60 seconds then whisk and continue microwaving for 30 seconds at a time until the mixture becomes thick.
  4. Add butter and whisk until completely melted and whisked through. Repeat with the dark chocolate.
  5. Cover with plastic wrap and set aside.
  6. Cream
  7. Add cream and vanilla extract to a large mixing bowl. Use a hand mixer to whisk to soft peaks. Add the mascarpone and kahlua and whisk to stiff peaks. Set aside.
  8. To prepare the coffee mixture add instant coffee powder, boiling water and chocolate stout to a large mixing bowl.
  9. Add a tbsp of chocolate custard into each serving cup.
  10. Dunk the ladyfinger biscuits into the coffee mixture once and then add to the serving cup.
  11. Add a tbsp of whipped cream. Repeat the process until you get to the top and finish with a generous dollop of whipped cream. Finish with a dusting of cocoa powder.