Ingredients:
Makes about 9 servings
- 2-3 cups strong coffee, cooled to room temperature
- 3 tbsp Tia Maria / Kahlua (any coffee liquer)
- 2 eggs, separated
- 1/4 cup caster sugar
- 250g Mascarpone cheese
- 1 cup cream (double/whipping)
- 250g ladyfingers (savoiardi biscuits)
- cocoa powder, for dusting
Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add mascarpone and beat until combined. It does not matter if it is marbled slightly.
Whip the cream until stiff peaks hold, and fold gently into the egg mixture. Do not beat!
Beat the egg whites to soft peaks in a perfectly clean metal bowl. If there is any grease, they won't whip properly, so make sure you rinse and dry your beaters well. Fold the whites into the cream. It is very important to retain as much air as possible.
For serving you can use a big dish or individual glasses. If using a big dish: Put the coffee and liquer in a bowl. Dip biscuits in coffee one at a time and drain well. Layer in your dish, covering the whole bottom. Place half of the mascarpone mix on top and spread out. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.
Smooth surface and dust with cocoa. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
Original Recipe
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