A light dessert of sponge cake in a coffee-liqueur mixture, then layered with mascarpone and grated chocolate...
4 x 250ml serving glasses or 6 x 200ml glasses
3 medium, fresh, free range eggs [separated]
Whisk together the egg yolks and sugar until pale and light.
Whisk in the mascarpone cheese to combine.
In a clean, separate bowl, whisk the egg whites to form stiff peaks.
Gently fold the egg whites into the mascarpone mix and keep aside.
Mix together the coffee and brandy liquor, and pour equally into individual serving glasses, leaving a little of the mixture for later.
Place a layer of sponge fingers into the coffee mix and leave to soak for five seconds on each side.
Divide them between the bottoms of the serving glasses, breaking to fit neatly and pressing down if necessary.
Spoon over a little of the saved coffee liqueur mix.
Spoon over a layer of the mascarpone mix and flatten gently with the back of the spoon.
Repeat the process with the remaining biscuits and mascarpone mixture until all is evenly used and distributed - giving two or three layers - finishing with the mascarpone.
Cover and place in the refrigerator.
When ready to serve, grate over the dark chocolate and dust with the cocoa powder.
NB: These little desserts can be made 24 hours in advance and will improve with flavour, however if you're like most people, you will tuck into this straight away !
Enjoy, Alan xRecipe supplied by Alan Coxon
last updated: 18/07/07