Ingredients:
- 1 large packet of sponge fingers (savoiardi)
- 2 cups strong black instant coffee
- 1/2 cup marsala (fortified wine)
- 3 eggs separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- Cocoa for dusting
Method:
- Pour the coffee and marsala into a shallow dish and set aside
- Beat the egg yolks with the sugar in a large bowl with an electric mixer until pale and thick
- Add the mascarpone and thickened cream to the egg yolk mixture, mixing gently until just combined
- Beat the egg whites in a small bowl until soft peaks form
- Using a large metal spoon, gently fold the egg whites into the mascarpone mixture
- Dip enough biscuits into the coffee mixture to cover the bottom of your deep serving dish
- Cover with one third of the mascarpone mixture
- Make another layer of biscuits and cover with the second portion of the mascarpone mixture
- Make the final layer of biscuits and cover with the remaining mascarpone mixture
- Cover with glad wrap and place in the fridge to set for at least 2 hours
- Dust generously with cocoa mixture before serving.
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