Tonight I am attempting to concertina a little time...
You see, when Baka taught me this recipe, the most important ingredient always stressed was TIME.
And time I do not have - due to time on the weekend expanding and overflowing its bounds.
(The weekend was a glamorous, glittery destination filled with of fine cuisine, fine-tuned teenagers, fabulous feasting with fantastic people (frantic, fairy fiersome foes and friends navigation for the 7 year old), and a festival for (technically) my longest-serving friend (True, there were also incidents with hammers, horses, heroics, histronics and hugs in the intervening years))
Ooh boy, was Paris weekended out! (The one window I had to get ingredients for a luncheon tomorrow slammed shut by a sleep-deprived, over-stimulated, post-afternoon-napped doppelganger of Paris).
Which toppled the dominos well and truly. In my mind, I had this orderly progression of the steps to create the perfect imitation of Baka's Kolaca.
So tonight, all I had to do (after getting Ms Paris to get past that whole "I'm not tired" song and dance routine and settled into the ten-foot-under slumber that is the first half of her night) was make the chocolate cream (cool it for several hours) layer up the (cooled) coffee-dunked biscuits and the (cooled) cream, melt the icing and spread and refrigerate overnight.
It helps when you realise that you didn't apply enough vigour to the early stirring of the cream mixutre to avoid the requirement to delump for the whole million years it takes to get the right consistency and add the chocolate et al.