Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup caster sugar (known as super fine / baker's sugar in the US)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone (Note 5)
- 1 1/4 cups hot espresso coffee - strong! (Note 1)
- 2 tbsp (or more!) of liquor of choice - I like Frangelico and Kahlua
- 6.5 oz / 200g (24 - 30) lady fingers , pavesini or savoiardi biscuits (Note 2)
- Cocoa , for dusting
Instructions
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Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick. (Note 3)
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Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
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Clean bowl and whisk. Beat egg whites until stiff.
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Fold 1/3 of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined. (Note 4)
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Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish. (See video to see how I arrange them).
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Spread over half the cream, then top with another layer of coffee dipped biscuits.
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Spread with remaining cream.
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Cover, refrigerate for at least 3 hours, preferably overnight
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Dust with cocoa powder just before serving - either before you cut or after placing onto serving plates. (Note 5)
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