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
store bought plain sponge
extra castor sugar
eggs - seperated
cream with 1 and 1/2 tsp sugar
strong, good quality espresso
Tia Maria or Bayleys
lemon zest (optional)
cocoa t dust
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.