Tuesday, 15 October 2013


  • Ingredients : 2 eggs,568ml double cream,250g mascarpone,75ml marsala or amaretto liquor,5 tbsp golden caster sugar,300ml cold coffee,175g pack sponge fingers/biscotti Savoiard,2 tsp cocoa powder.
  • Beat the yolks with the sugar,add mascarpone and stir in the whipped double cream and 35 ml of Marsala. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.Beat very well the white eggs and combine with the mixture of mascarpone.
  • Get your serving dish ready. Put the coffee and the rest of 35 ml Marsala into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to 2 days. Just before serving, dust with cocoa powder .

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