This “to die for” recipe is very easy to make; although quite a few pots are used in the process… it will definitely be worth the little mess!
The addition of alcohol is optional; this is the “alcohol-free” version
Prep time:00:40 (hours:minutes)
6 Tbsp brown sugar
250g Fresh Mauri Italian Mascarpone
250ml double cream
Cold coffee to soak biscuits
1 packet of “Lady Fingers” biscuits (400g)
Unsweetened cocoa powder & some dark chocolate shavings
Optional: 3 Tbsp of Amaretto or Kahlua
Separate egg yolks from whites.
In a bowl mix egg yolks and sugar, beat until thick and pale; fold in the mascarpone slowly until well combined
In another bowl whisk egg whites with a pinch of salt until soft peaks form and in a separate bowl whisk cream until stiff.
Fold slowly in the egg yolk-sugar-mascarpone mix, first the cream, and then the egg whites
Soak biscuits in the coffee (add the liquor to the coffee if using) and place in the bottom of a square glass baking dish (20 x 20cm) they need to fit quite snug, spread evenly a layer of the cream and top with more biscuits finishing with another layer of cream.
Place covered in the fridge for at least 6 hours
Just before serving, sprinkle with the cocoa powder and the chocolate shavings