A creamy rich pudding, Mocha Katy is ideal for serving at a dinner party.
12 oz. sugar
3 fl. oz. water
2 tablespoons instant coffee powder
12 oz. unsalted butter, softened
8 sponge finger biscuits
2 fl. oz. dry sherry
2 fl. oz. whisky
10 fl. oz. double cream , stiffly whipped
2 oz. slivered almonds, toasted
In a medium-sized saucepan, dissolve the sugar in the water over moderate heat, stirring constantly. Increase the heat to moderately high and bring the syrup to the boil.
Boil the syrup for 5 minutes or until the temperature reaches 240°F on a sugar thermometer or until a small amount of the syrup dropped into cold water forms a soft ball when rolled between the fingers. Remove the pan from the heat. Stir the coffee into the syrup.
In a large mixing bowl, beat the eggs with a wire whisk or rotary beater until they are well mixed. Gradually pour the hot syrup on to the eggs, beating constantly. Continue beating until the mix-ture is thick and pale.
Beat in the butter, in spoonfuls. Make sure that each spoonful is absorbed before adding the next. Place the bowl in the refrigerator to chill for 3 hours or until the mixture is very thick and cold.
A few minutes before removing the egg and butter mixture from the refrigerator, place the sponge finger biscuits in a serving bowl or dish, large enough to take them in one layer. Pour over the sherry and whisky and leave for 5 minutes or until the biscuits have absorbed almost all of the liquid.
Remove the egg and butter mixture from the refrigerator and pour it over the biscuits . With a spatula or table knife, spread the whipped cream on top. Cover the bowl or dish and put it in the refrigerator to chill until it is required.
Just before serving, sprinkle the al-monds on top.