Wednesday, 6 February 2013
- 250g Mascarpone cheese
- 300ml of double thick cream
- 3 eggs separated
- 3 tablespoons castor sugar
- 3/4 cup Marsala
- 1/2 cup strong fresh black coffee
- 250g packet Savoiardi biscuits (sponge fingers)
- 1 tablespoon cocoa
Beat Mascarpone cheese and cream together until thick.
Add egg yolks and 2 tablespoons of the castor sugar and beat again until pale in colour.
Whisk the egg whites until soft peaks form.
Add the remaining sugar and beat until stiff.
Fold lightly into the Mascarpone mixture and set aside.
Combine Marsala and coffee and dip sponge fingers very briefly one at a time until wet but still firm.
Arrange a layer in large glass dish and spread with some of the Mascarpone mixture. Continue dipping and layering sponge fingers with the Mascarpone mixture, ending with Mascarpone on top. Sprinkle cocoa over the top to decorate. Chill in the refrigerator and serve.