If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A beautiful, light, not too sweet version of this classic dessert - tweaked over several years using a number of different recipes. Note: ensure you make at least six hours ahead of serving. —Fifi from New Zealand
Serves 8 generously
- 350 grams store bought plain sponge
- 1/3 cup castor sugar
- 1 tablespoon extra castor sugar
- 4 eggs - seperated
- 250 grams mascarpone
- 250 milliliters cream with 1 and 1/2 tsp sugar
- 3/4 cup strong, good quality espresso
- 70 milliliters Tia Maria or Bayleys
- 1 teaspoon lemon zest (optional)
- 1 tablespoon cocoa t dust
- 1 rectange dish with high sides (approx 25 cm x 18 cm)
- Put 4 egg yolks in a double boiler with 1/3 cup of castor sugar. Turn heat down to low and stir constantly for 10 minutes until cooked through (check by tasting - there should be no 'rawness' to the mixture). Take off heat and use electric beater to beat until thick and lemon coloured. Let cool slightly.
- Add the mascarpone and vanilla. Fold gently to incorporate.
- Put the egg whites in a bowl. Add 1 tablespoon of castor sugar and beat until soft peaks form. Fold gently into the egg yolk and mascarpone mixture.
- Whip cream with 1 and 1/2 tsp sugar, pinch of salt and teaspoon of vanilla essence until soft peaks form. Fold into the mixture. If using lemon zest add. The mixture will be a light, slightly sloppy mixture.
- Mix coffee with liquor. Dip each sponge finger quickly into the mixture - do not soak them. If there is any liquid left over discard - do not be tempted to use or your dessert will be soggy.
- Arrange a layer of the sponge along the bottom of the bowl. Spoon half the mixture over. Repeat process with another layer of sponge fingers and mascarpone mixture. Refrigerate for at least six hours or overnight.
- Dust with cocoa just before serving.