Wednesday, 14 March 2012
- 3 eggs, separated
- 125g caster sugar
- 250g mascarpone cheese
- 200ml cold espresso coffee (I think I just made a regular coffee, but very strong)
- 4 tbsp sweet Marsala
- 32-34 sponge fingers (you can get huge packs of these for really cheap)
- 75g plain chocolate, grated
2. Put the mascarpone in a large bowl and beat in 1/3 of the egg mixture until smooth, then fold in the remaining egg mixture.
3. Beat the egg whites in a separate bowl until they hold their shape (if you can turn it upside down over your head!), then fold into the mascarpone mixture
4. Pour the coffee and Marsala into a shallow bowl and dip in the sponge fingers until soaked on both sides, but not all the way through - be careful here because I left them in too long and they went a bit too soggy and it meant there wasn't as much liquid mixture for the other sponge fingers. I actually ended up using more coffee and wine than it said, so this is always an option too.
5. Arrange a layer of tightly packed biscuits in four 4 inch bowls. Spread with half the mascarpone mixture, then top with a second layer of sponge fingers. Cover with the remaining mascarpone mixture.
6. Cover with clingfilm and chill for at least 3 hours, or up to overnight,
7. Just before serving, garnish with the grated chocolate!
I also have a blackberry and lemon version of this recipe that I want to try out so watch this space!
This is the recipe book if you are interested: http://www.amazon.co.uk/Hamlyn-Colour-Cookbook-Italian-Favourites/dp/0600619362/ref=sr_1_1?ie=UTF8&qid=1331760603&sr=8-1