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Good-quality coffee and chocolate are the key to these luscious puds. For the perfect texture, chill them for a few hours before serving.
150ml hot strong black coffee
4 tbsp marsala
25g caster sugar
2 large eggs, separated*
12 sponge fingers
50g dark chocolate, grated
1. Mix the coffee with the marsala and 1 tbsp of the sugar; set aside to cool. Put the egg yolks in a bowl with the remaining sugar. In a separate bowl, whisk the egg whites with a hand-held electric whisk until they form stiff peaks.
2. With the same whisk, beat the egg yolk mixture until creamy, then beat in the mascarpone, until the mixture is smooth and thickened. Carefully fold in the egg whites.
3. Break a sponge finger in ½ and dip each piece in the coffee mixture to soak some of it up. Put the pieces in a 200ml glass tumbler, spoon over 1 heaped tbsp of the mascarpone mixture and sprinkle with chocolate. Repeat the whole process twice, finishing with grated chocolate. Prepare 3 more glasses in the same way and chill for at least 2 hours (ideally overnight) before serving.
Typical values per serving: