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.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 10|
|Calories from Fat: 7 (58%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 18.9mg||6 %|
|Sodium 7mg||0 %|
|Potassium 9.9mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 0.6g||1 %|
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Calories per serving: 12
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