Make the espresso / strong coffee in advance, add the desert wine and allow to go cold.
Separate the yolks and whites into two separate bowls.
Add the sugar to the egg yolks and whisk until creamy. Gradually add the mascarpone to the yolk mixture until it has all been combined.
Whisk the egg whites until peaks remain when you remove the whisk. Very carefully, FOLD the whisked egg whites into the mascarpone mix until blended.
Dip each of the fingers into the coffee / desert wine mixture, ensuring an equal soaking all over - aiming to have them wet on the outside and dry on the inside. As each finger is soaked in the coffee mixture, it should be laid flat and tightly packed into the bottom of the dish - which should be about 30cm x 20cm x 10cm.
Once the bottom of the dish has been covered with half of the soaked fingers, carefully spread about half of the mascarpone mix over the top, completely covering the fingers.
Repeat the same process with the second layer of fingers, finally covering with the remainder of the mascarpone.
Cover the surface with cling-film / glad wrap and chill in the fridge for 3-4 hours.
Before serving, dust lightly with cocoa powder and grated dark chocolate.
When dipping each of the fingers into the coffee / desert wine mixture, roll them 3-5 times quite quickly to ensure equal soaking - aiming to have them wet on the outside and dry on the inside - you do not want them to be too soggy. Getting the balance here is a matter of practice / taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 137 (61%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 699.3mg||215 %|
|Sodium 1625.3mg||56 %|
|Potassium 207.5mg||5 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.9g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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