Ingredients
250g packet sponge-finger biscuits
¼ cup brandy
400g white cooking chocolate
8 large eggs, separated
1 teaspoon vanilla-bean paste
1 tablespoon caster sugar
180ml thickened cream, whipped to soft peaks
500g strawberries, halved
Method
-
Place the biscuits in the base of a large serving bowl. Drizzle evenly with brandy. Place chocolate in a microwave-proof bowl and melt according to packet directions. Pour chocolate into a large mixing bowl and allow to cool for 10 min.
-
Beat yolks until pale, add vanilla and stir vigorously into cooled chocolate. In a separate bowl, add egg whites and sugar and whisk to soft peaks. Gently fold egg whites into the chocolate mixture, followed by whipped cream.
-
Pour the mousse over the biscuits and chill for 5 hr or overnight, if preferred. Serve topped with berries.