INGREDIENTS
6-8 Servings
- 568ml double cream
- 250g mascarpone
- 2 tbsp of dark rum or marsala
- 4 large eggs, separated
- 75g caster sugar
- 300ml coffee, preferably espresso
- 200g pack of sponge fingers
- Cocoa powder, to dust
METHOD
Prep time: 30 mins | Chill: min. 4 hours
- In a large bowl, whisk together the egg yolks and sugar until pale and mix in the mascarpone.
- In a separate bowl, whip the double cream until soft peaks form, then fold it into the eggs and sugar mixture
- In another bowl, whip the egg whites until again soft peaks form and fold this into the mixture.
- Stir your rum or marsala in the coffee and pour into a shallow bowl.
- Dip in the sponge fingers and soak them in the bowl.
- Once soaked, place in your dish and spoon roughly have of your mixture on top.
- Soak and layer the sponge fingers as you go to ensure they do not become too soggy.
- Build your layers of biscuit and creamy mixture, finishing off with the creamy layer on top.
- Cover and leave to chill in the fridge for a few hours or overnight.
- Before serving, dust with cocoa powder and enjoy!