| |
|
Separate the eggs. Whisk the egg whites until stiff and set aside in a large bowl.
In the bowl, fitted with the metal blade, blend the yolks and sugar until pale. Add the Marsala and mascarpone. Tip the mixture onto the egg whites and folf in gently with a spatula.
Quickly dip the sponge fingers in the coffee and lay a layer of them on the bottom of the tin, then cover with half the cream. Repeat this process, with one layer of coffee-soaked biscuits then a layer of cream. Dust with cocoa powder and chill for 4 hours.
|
|
|
|
|
|
Preparation : 15 min.
Cooking : none
Ingredients
(for 4 serves) 3 eggs + 2 egg yolks
1 tablespoon unsweetened cocoa powder
3 tablespoons Marsala
400 g (14oz) mascarpone cream
24 sponge fingers
100 g (4oz) caster sugar
30 cl (10 fl oz) strong coffee
1 pinch of salt
|
|
|
|
Back
