There are many variations of this popular dessert – this is my version! It is light yet decadent and worth the ingredients!
Hints & Tips
- You can replace the liqueur with just more coffee.
- Veg
- Category: Desserts, Vegetarian
Ingredients
- 1 cup Expresso Black Coffee
- 1 cup Kahlua Liqueur
- 4 Large Egg Yolks
- 1/3 cup Dry Marsala
- 2 1/2 cups Mascarpone Cheese
- 1 cup Thick Cream
- 100 grams Lindt 70% Cocoa Chocolate - Shaved
- 1/2 cup Caster Sugar
- Sponge Finger Biscuits - Savoiardi - You Will Need Approx 36 But Best to Have Extra!
Instructions
- Beat egg yolks, marsala and sugar in a metal bowl set over simmering hot water. Do not allow the water to touch the bowl.
- Beat with a hand held electric mixer for about 8 minutes until increased in volume.
- Remove from heat, beat in the mascarpone until well combined.
- In a separate bowl, beat the cream until stiff peaks form. Fold through mascarpone mixture.
- Combine coffee and kahlua in a bowl.
- In a deep 20 - 25cm square dish, spread a little of the mascarpone cream mixture on the base.
- Dip several sponge finger biscuits in the coffee mixture, turning for a few seconds until well soaked but not dripping. If you find you are running out of coffee mixture, just add extra Kahlua.
- Place the sponge fingers in a layer in the bowl on top of the mascarpone cream mixture.
- Repeat until the base of the dish is covered with a layer of sponge fingers. Spread mascarpone cream mixture over the top of the sponge fingers.
- Liberally sprinkle chocolate shavings over the mascarpone cream.
- Repeat with another layer of sponge fingers, then the mascarpone cream and then the chocolate shavings until the last layer is the chocolate shavings. Ideally, you should aim to create 3 layers.
- Refrigerate for at least 6 hours or overnight. Just before serving, run a knife round the edge of the dish and cut into squares.
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