A rich coffee dessert that's sure to be a crowd pleaser.
- 2 x cups strong black coffee
- 1/2 x cup Marsala
- 3 x eggs which have been separated
- 1/3 x cup Castor sugar
- 250 gms x Mascarpone cheese
- 300 mls x thick double cream
- large packet of Savoiardi sponge fingers
- cocoa powder for dusting
Firstly pour your coffee and marsala into a shallow dish and mix through to combine. Set aside.
In a large bowl, beat the egg yolks and sugar until pale and thick.
Then add the Mascarpone and mix through before adding the whipped double cream.
Using a large Metal spoon, slowly and carefully fold egg whites into mascarpone mixture.
Ok ready to start assembling. I found it so much easier to use a deep sided square dish.
So start by dipping the sponge fingers into the coffee mixture and cover the base of your tin with a layer. Don't leave the fingers in the coffee mixture for too long or they will fall apart. Just a quick dip is all they need.
Repeat process until everything is used up and you end up with the top layer of mascarpone cream.
Now liberally dust the top with sieved cocoa powder.
Pop into the fridge for a couple of hours to firm up then remove, cut a big dollop and munch away! Soooo good!