Saturday, April 10, 2010


1 cup freshly brewed coffee
¾ cup castor sugar
125ml Frangelico liqueur
6 eggs, separated
500g mascarpone
425g savioardi biscuits
150g good quality dark chocolate, grated

1) Place hot coffee in a bowl, add 2 Tbspn caster sugar, and stir till sugar dissolves
2) Add Frangelico, then allow to cool
3) Using an electric mixer, whisk remaining sugar and egg yolks until very thick and pale
4) Add mascarpone and whisk until smooth like softly whipped cream
5) In another bowl whisk eggwhites until stiff peaks form
6) Fold 1/3 of egg whites into mascarpone mixture to loosen, then gently fold in remaining eggwhites till just combined
7) Dip savoiardi biscuits into coffee mixture, one at a time, turning once, allowing biscuits to soak up coffee mixture without becoming soggy
8) Place half the soaked biscuits over the base of a 22x26cm ceramic/glass dish
9) Cover with half the mascarpone mixture
10) Sprinkle with half the chocolate
11) Repeat with remaining biscuits, mascarpone mixture and chocolate
12) Refrigerate overnight
13) Eat & Enjoy!

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