Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 - 8
3 Waitrose Medium British Blacktail Free Range Eggs, separated
80g caster sugar
500g tub mascarpone
225ml espresso coffee, cooled
3 tbsp sweet marsala
1 tbsp brandy (optional)
2 x 175g packs Waitrose Sponge Fingers
2 tsp cocoa powder, plus extra to dust
1 Whisk the egg whites until stiff, then set aside.
2 Whisk the egg yolks with the sugar until pale and thick then beat in the mascarpone. Gently fold the whites into the mascarpone mixture with a large metal spoon.
3 Pour the coffee, marsala and brandy into a shallow dish. Dip one-third of the sponge fingers completely into the liquid for 1-2 seconds. Then arrange them on the base of a shallow glass serving dish. Spoon a third of the mascarpone mixture on top, followed by 1 tsp of sieved cocoa powder. Repeat the layers, of soaked sponge fingers, mascarpone and cocoa, finishing with a layer of mascarpone.
4 Cover and chill overnight. Dust with cocoa powder before serving.
Egg warning: because this dish contains uncooked eggs, it is not suitable for very young children, pregnant women, elderly people and anyone whose immune system is weak.
This recipe was first published in Tue Jun 06 12:26:00 BST 2017.