Espresso and bitter chocolate syllabub with salted caramel

30 MINUTES + CHILLING|SERVES 8|EASY

Don’t leave the finished syllabub waiting too long (for example overnight), as the alcohol can cause the mix to separate.

80% dark chocolate 200g, broken into pieces eggs 4 large, separated extra-strong coffee 5 tbsp, chilled icing sugar 40g Kalhúa or Tia Maria 60ml double cream 200ml, well chilled SALTED CARAMEL light muscovado sugar 240g butter 160g sea salt flakes 1 tsp double cream 8 tbsp

• Melt the chocolate in a heatproof bowl set over a pan of just simmering water, stirring occasionally. Once melted, remove the bowl and leave the mixture to cool a little. Beat the egg yolks and 2 tbsp of the coffee into the chocolate. Using an electric whisk, beat the egg whites until stiff. Fold a big spoonful thoroughly into the chocolate mixture, then carefully fold in the rest. Spoon the mousse mixture into the bases of 8 individual glasses or dishes and chill for at least 3 hours, or overnight. • For the caramel sauce, put the muscovado sugar into a saucepan and add 1 tbsp water. Heat until the sugar has fully dissolved and caramelised, and it’s bubbling. Slowly beat in the butter, a little at a time, then stir in the salt and cream. • Tip the icing sugar into a large bowl and whisk in the remaining 3 tbsp coffee and the coffee liqueur.While still whisking, slowly pour in the cream and continue to whisk until the mixture forms soft peaks. Spoon the cream on top of the set mousses, and serve with caramel sauce poured over each. the rolling pin, and push the pastry back together if it breaks.The dough is crumbly so you won’t be able to lift or turn the pastry. Bake for 25-30 minutes or until just cooked and lightly golden. Leave to cool. • Melt the chocolate in a bowl set over a pan of simmering water or in the microwave, remove from the heat, then stir in the cream. Beat in the peanut butter, sugar and soft cheese and spread thickly over the baked shortbread base. Sprinkle with the salted peanuts to serve.