Method

1. Bloom gelatine with cold water, set aside to use later.
2. Whisk pasteurised egg yolk and castor sugar over bain-marie (double boil) until pale.
3. Add in Arla Cream Cheese, continue to whisk until smooth.
4. Melt the bloomed gelatine and add in together, mix until well combined.
5. Gently fold the whipped cream into the mixture until smooth.
6. To prepare the coffee syrup, mix instant coffee, sugar and hot water in a separate bowl until it is fully dissolved then soak lady finger sponge into the mixture.
7. Lay a layer of the soaked lady fingers sponge at the bottom of the glass dish or cup and top with a layer of mixed cream.
8. Repeat step 7 until it reaches the top of the glass dish or cup. Make sure the last layer is mixed cream, spread it smoothly and cover it with a cling wrap.
9. Keep in the chiller for at least 4 hours.
10. Dust the top with cocoa powder before serving.

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