Sun, 5 November 2023
INGREDIENTS:
350ml Strong Black Coffee ,preferably espresso
150ml Amaretto Liquor
5 eggs separated
300 ml double Cream Whipped
6 Tablespoons Caster Sugar
500g Mascarpone Cheese
36 sponge fingers biscuits
Cocoa powder for dusting
METHOD:
1. Pour the coffee into a medium bowl and stir in 4 Tablespoons of Amaretto liquor. Set Aside
2. Place the egg whites into a large bowl and beat until firm peaks form , set aside
3. Place the egg yolks and sugar into a large bowl and beat for 5 minutes until thick and pale in
colour
4. Add mascarpone cheese and beat thoroughly
5. Gently fold in the whipped cream with the remaining Amaretto
6. Fold in the egg whites into the mascarpone cheese mixture ,Set aside
7. Dip each sponge finger biscuit into the coffee liquor for just 2 seconds and cover the bottom
of the serving dish with half the sponge fingers biscuits
8. Make sure the sugar coated side of the biscuits is always facing top
9. Spread half of the mascarpone cheese mixture over the biscuits and then cover with another
layer of the remaining biscuits dipped in the coffee
10. Spread the remaining mascarpone cheese mixture on top and make it smooth by using a
palette knife ,cover with cling film
11. Chill in fridge for at least 3 hours before serving
12. To serve remove the cling film and dust with cocoa powder
