It is bloody easy (and cheap) to make and very adaptable too, in fact there are many versions most containing alcohol. I don't bother adding any to mine as I just don't think it's necessary. You can however add a splash of Tia Maria, brandy or dark rum. Just make sure you know where to find the 'Savoiardi' biscuits as they can be tricky to get hold of.
Makes 4-6 depending on how you serve
3 egg yolks (you'll need the white of the eggs too)
75g caster sugar
1 tsp of vanilla extract
250g tub of Mascarpone cheese
250ml of espresso coffee
cocoa powder for dusting
and a lot of whisking action!
Start by making the coffee and allow this to cool.
In a medium bowl whisk together the egg yolks and sugar, then add the vanilla extract and Mascarpone cheese.
Whisk the egg whites until they form stiff peaks, I do this by hand because I still don't have an electric whisk......I should really sort that out.
Carefully fold the egg whites into the mixture and you're almost done!
You'll need to decide how you want to serve this dish in advance, you can use espresso cups, cappuccino cups or just a perspex container. Whatever you choose just make sure it has some depth as you'll need to make a couple of layers.
Dip the Savoiardi biscuits in the coffee without letting them get too soggy or they'll just turn to mush. Carefully place a couple in your chosen serving vessel (you may need to break them up a little). If you haven't already eaten it all carefully pipe or spoon over the creamy mixture and then add a small splash of coffee, repeat the whole process again and just before adding a dusting of cocoa powder tap the dish lightly on a surface to achieve a level finish. Job done.
Seriously, if this doesn't rock your world you need help.
No comments:
Post a Comment