Serves 6
Here is a classic recipe that is always a crowd pleaser. When hosting a dinner or anything of the sort, preparing most of the meal beforehand is something I always try to do. Having said that, this dessert can always be made the night before. The longer it sits in the fridge, the better the flavours will marry. So do give it a go. As best you can, try not to sneak spoonfuls of cream as you prepare it (it’s so good), you will need it all. In this recipe, I used freshly brewed espresso with a caramel note. I used Caramelito from the Nespresso collection that way I didn’t have to add too much sugar to the cream. It balanced it out just right. You can always use instant coffee and add a teaspoon of sugar instead.
PrintIngredients
- 6 Egg yolks
- 3 tbsp Sugar
- 300ml Whipped cream
- 250g Mascarpone Cheese (room temp)
- 1 pack sponge fingers
- 300ml Coffee
- Cocoa powder, for dusting
Directions
- In a double boiler, add the egg yolks and sugar. Continuously whisk for 7-8 mins until the mixture turns pale. Set aside.
- In a clean bowl, whisk whipped cream to stiff peaks.
- Fold the mascarpone into the eggs, then gently fold in the whipped cream. (It may look like it won’t come together, but it eventually will)
- Prepare 300ml of espresso, or use instant coffee. Let it cool to room temperature.
- In a 7.5 x 13 Inch glass baking pan, add a third of the cream mixture. Then dip the Sponge fingers in the coffee (don’t drench too much or they will break apart) and form a single layer over the cream.
- Top it off with cream and repeat the layering once more, covering the top with with the last 3rd of the cream.
- Allow it to chill for 8 hours before dusting the top with a generous amount of cocoa powder to serve.
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