Sunday, April 4, 2010


750ml strong black coffee, cooled
1 tsp vanilla essence
2 eggs, separated
3tbsp caster sugar
250gm vegetarians mascarpone cheese
250ml cream, whipped
16 large sponge finger biscuits
2tsp dark cocoa powder

  1. Put the coffee and vanilla essence in a bowl. Using electric beaters, beat the egg yolks and sugar in a small bowl for 3 minutes, or until thick and pale. Add the mascarpone, and beat until just combined. Fold in the cream with a metal spoon.
  2. Beat the egg whites until soft peaks form. Fold quickly and lightly into the cream mixture with a metal spoon , trying not to loose the volume.
  3. Quickly dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess and arrange the biscuits in the base of a deep serving dish. Spread half the cream mixture over the biscuits.
  4. Dip the remaining biscuits and repeat the layers. Smooth the surface and dust liberally with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to develop


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