Although there are many different recipes out there to make this delicious dessert and most of the time more then one at our family get-togethers, we wanted to offer a simple yet classic version that you can change yourself to suit your family
Eat Well & Live Local, With Love
Serves: 8
Prep time: 4 and a half hours
(we recommend making the day before you want to serve it)
Ingredients:
– 4 eggs, separated
– 1/2 cup caster sugar
– 250g mascarpone
– 1 tablespoon cocoa powder
– 2 x 250g or 1 x 500g pack of sponge fingers
– 2 cups of warm water
– 2 tbsp instant coffee powder
– 200ml thickened full cream
– 1/3 cup of coffee flavoured liqueur (we use kahlua)
Now to the fun part:
– Use a electric hand mixer to beat egg yolks and sugar together in a large bowl until creamy and pale.
– Then fold gently the mascarpone & kahlua
– Wash and dry beaters
– Separately whip cream to firm peaks
– Fold whipped cream into mascarpone mixture
– Wash and dry beaters
– Beat egg whites until stiff peaks form
– Fold into mascarpone mixture
– Cover with glad wrap and leave in fridge for 30 minutes
– Whilst mascarpone mixture is in fridge, combine coffee and warm water in a shallow dish, stirring until coffee dissolves.
– Using half the biscuits, dip 1 at a time in coffee & turn the to coat
– Place in a single layer, over the base of baking dish
– Pull out the mascarpone mixture and spread half over the first layer of biscuits, to cover.
– Repeat layers with remaining biscuits, coffee and mascarpone mixture.
– Cover and refrigerate for 4 + hours
– Dust the top with cocoa powder upon serving
Enjoy
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