Ingredients:

Base:   

50        gm Butter

75        gm Digestive biscuits

75        gm Ginger biscuits

Filling:

600      ml Double cream

450      gm Caster sugar

60        ml Cornflour

4          Eggs

125      gm Butter, diced

5          ml Vanilla essence

30        ml Tia Maria

10        ml Coffee essence

Topping:

125      gm Plain chocolate

2          Eggs, seperated

150      ml Double cream

            Icing sugar and cocoa powder for dusting

            Chocolate curls

Preparation:

1. Lightly oil the base of a deep spring-release cake tin and line the base and sides with non-stick paper.
2. Melt the butter and leave to cool slightly.
3. Meanwhile, finely crush the biscuits. Add the butter and mix thoroughly.
4. Press the biscuit mixture evenly over the base of the tin and chill in the refrigerator for about 30 minutes.
5. In a heavy-based non-stick saucepan, heat the caster sugar with 600 ml of the cream over gentle heat, stirring occasionally.
6. Remove from the heat when the sugar has completely dissolved.
7. Mix the cornflour to a smooth paste with 60 ml cold water. Lightly beat the eggs.
8. Stir the cornflour and beaten eggs into the cream mixture and beat well until thoroughly combined and smooth.
9. Place the mixture over gentle heat again and slowly bring it to a boil, stirring constantly with a wooden spoon until the mixture becomes very thick and smooth. This will take about 15 - 20 minutes.
10. Beat the butter into the fudge mixture, one at a time.
11. Mix the coffee essence, Tia Maria and vanilla essence to the mixture and stir until it is very smooth and creamy once more.
12. Pour the filling over the chilled biscuit base. Allow it to cool completely, then refrigerate for at least 1 hour.
13. Meanwhile, melt the chocolate by placing it in a bowl over simmering water. Be careful not to let any steam or water to contaminate the chocolate. When the chocolate looks melted, remove from the heat and stir till its completely fluid.
14. Whisk the egg yolks and cream together until well blended.
15. Add the cream mixture to the melted chocolate and whisk till smooth.
16. Place in a heavy-based saucepan over a low heat and stir constantly till the mixture is smooth and thickly coats the back of the wooden spoon.
17. Be careful not to let the mixture boil.
18. Whisk the eggs whites till soft peaks form.
19. Stir 1/3 into the chocolate mixture, and then gently fold in the remainder.
20. Pour the chocolate mixture over the fudge and refrigerate for at least 3 hours, preferably overnight.
21. To serve, remove the pie from the tin and dust with icing sugar and cocoa powder. Sprinkle chocolate curls over the top.
22. Allow the pie to soften at room temperature for about 10 minutes before cutting. 

Comments:

1. Feel free to experiment with different types of biscuits for the pie base.