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Categories:Viewed: 18 - Published at: 9 years ago
Ingredients
- 2 cups strong black coffee
- 1/4 cup liquer or more, hic coffee, your choice, I use Kahlua, sometimes Dark Rum
- 2 eggs pasteurized, separated
- 1/4 cup caster sugar
- 250 grams mascarpone / ricotta cheese
- 1 cup cream whipped
- biscuits Savoyardi, / Genoise sponge, here, I used savoyardi fingers
- dark cocoa powder
Method
- Combine coffee and liquer in a deep bowl, wide enough to dip the biscuits in.
- Beat egg yolks and sugar until mixture turns pale and thickened.
- Add cheese and mix until just combined. Fold in whipped cream.
- In a separate bowl, whip egg whites until soft peaks stage and fold quickly and gently into cream mixture until well combined.
- Dip the biscuits, one at a time, flat side down, one side only, into coffee mixture.
- *Do not over soak the biscuits otherwise it's gonna get all soggy.
- Line the base of serving dish in a single layer.
- Spread half of the cream mixture over the biscuits.
- Smooth out the surface with a spatula.
- Dust with an even layer of cocoa powder.
- Dip more biscuits and place over dusted layer.
- Spread remaining cream over biscuits.
- Smooth surface and finish off with another dusting of cocoa powder.
- Refrigerate for at least 2 hours.
- Serve chilled on its own, with fresh fruits or a fruit coulis.
