Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 • 500g Savoiardi Sponge Finger Biscuits
- 1 • 500g La Casa Del Formaggio Mascarpone Cheese
- 1 • 2 eggs separated
- 1 • 3 cups Espresso coffee
- 1 • Liqueur to taste
- 1 • Grated chocolate to decorate
Preparation
1. Combine mascarpone and egg yolks. Whisk egg whites and fold into mascarpone mixture. Do not over-beat as it will curdle.
2. Mix coffee and liqueur together and dip sponge fingers.
Put one layer of sponge fingers into a shallow dish that is suitable for serving.Then top with a layer of the mascarpone mixture and grated chocolate.
3. Repeat with sponge fingers, mascarpone and chocolate. It is best made the day before but refrigerate at least 3 hours before serving. It will keep for up to 1 week – refrigerated. The most popular liqueurs to use are Kahlua, Sambucca, Tia Maria or Peppermint Essence. Serves 4.
