Ingredients
- 250 g mascarpone cheese
- 200 g light cream cheese
- ½ cup cream
- 4 eggs, separated
- ⅓ cup caster sugar
- 2½ cups strong black coffee
- ⅓ cup caster sugar, extra
- 2 tablespoons brandy
- 500 g savoiardi (sponge finger) biscuits
- ¼ cup cocoa powder
- ¾ cup cream, whipped, extra
Method
1. Using electric beaters, beat the mascarpone and cream cheese until smooth. Add cream and egg yolks.
2. Using electric beaters, beat egg whites in small bowl until soft peaks form. Add sugar gradually, beating constantly after each addition, until mixture is thick and glossy and sugar is dissolved. Using a metal spoon, fold into cheese mixture.
3. Combine coffee, sugar and brandy in jug. Quickly dip one-third of the sponge fingers into coffee mixture. Place into base of 4-cup capacity serving bowl. Sprinkle with one tablespoon of the sifted cocoa. Spread one-third of the cheese mixture over cocoa. Repeat layering twice more with dipped biscuits, cocoa and cheese mixture. Sprinkle top with cocoa, refrigerate overnight to allow flavours to mix and biscuits to soften. Decorate with extra whipped cream and chocolate shavings.
