Preparation time: 15 mins + overnight refrigeration
Total cooking time: Nil
Serve 6-8 people
ingredients:
250g mascarpone cheese
200g light cream cheese
1/2 cup cream
4 eggs, separated
1/3 cup strong black coffee
1/3 cup caster sugar, extra
2 tablespoons brandy
500g savoiardi (sponge finger) biscuits
1/4 cup cocoa powder
3/4 cup cream, whipped , extra
200g light cream cheese
1/2 cup cream
4 eggs, separated
1/3 cup strong black coffee
1/3 cup caster sugar, extra
2 tablespoons brandy
500g savoiardi (sponge finger) biscuits
1/4 cup cocoa powder
3/4 cup cream, whipped , extra
Steps:
1. using electric beaters, beat the mascarpone and cream cheese until smooth.
Add cream and egg yolks.
2. using electrical beaters, beat egg whites in a
small bowl until soft peaks form. Add sugar gradually, beating constantly after
each addition, until mixture is thick and glossy and sugar is dissolved. Using a
metal spoon, fold into cheese mixture.
3. combine coffee, sugar and brandy
in jug. Quickly dip one-third of the sponge fingers into coffee mixture. Place
into base of 4- cup capacity serving bowl. Sprinkle with one tablespoon of the
sifted cocoa. Spread one-third of the cheese mixture over cocoa. Repeat layering
twice more with dipped biscuits, cocoa and cheese mixture. Sprinkle top with
cocoa, refrigeration overnight to allow flavours to mix and biscuits to soften.
Decorate with extra whipped cream and chocolate shavings.
