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150ml freshly brewed strong black coffee
4 tbsp marsala
150g caster sugar
2 large eggs, separated
12 Arden & Amici Savoiardi Italian Sponge Fingers
60g chocolate, grated, for sprinkling
1. Combine the coffee with the marsala and 1 tbsp caster sugar. Set aside to cool. Put the egg yolks in a bowl with the remaining 135g caster sugar. In a separate bowl, use an electric beater to whisk the egg whites until they form stiff peaks. In another bowl, and using the same whisk, beat the egg yolks until creamy, then beat in the mascarpone and continue to mix until you have a smooth, thick and creamy mixture. Carefully fold in the egg whites.
2. Break the sponge fingers in half and dip each half in the coffee mixture until it has soaked it up. Then place in the bottom of a 200ml glass tumbler or tea cup. Spoon over 1 heaped tbsp of the mascarpone mixture and then top with a sprinkling of chocolate; repeat twice more to create 3 layers.
3. Repeat the previous step with 3 more glasses or cups, then chill in the fridge for at least 2 hours. Serve chilled.
Typical values per serving:
This recipe was first published in July 2018.