This is one of the most popular desserts and is one of my favourites. I have suggested it now because it is so ideal for special occasions over the Christmas and New Year period. It is particularly useful because it is best made the day before it is required.
You will need a dish of approx. 1 litre or it can also be made in individual dishes.
- 250g (8oz) Mascarpone or cream cheese
- 3 eggs
- 50g (2oz) caster sugar
- 1 teasp vanilla extract
- 5 fl oz (1/4 pint) soured cream or greek yoghurt
- 1 tablesp coffee granules
- 7 fl oz hot water
- 1 tablesp sugar
- 1 dessp Tia Maria (optional)
- 1 packet (175/200g) sponge finger biscuits
- 40g (1 ½ oz) plain chocolate grated
- 2 teasp cocoa powder
- 150 ml (1/4 pint) double cream
Beat together the mascarpone, egg yolks, sugar and vanilla until creamy.
Combine the coffee granules with the hot water, the tablespoon of sugar and the Tia Maria if used. Leave to cool on a shallow dish.
Grate the chocolate on a coarse grater and mix in the cocoa.
Whip the egg whites until stiff and fold them into the cheese mixture.
Have ready the serving dish. Dip the biscuits in the coffee two at a time and place them closely together in the base of the dish.
Spread one third of the cheese mixture over them and sprinkle with chocolate.
Repeat the layers finishing with the creamy layer but no chocolate on top.
Refrigerate for a few hours or overnight.
Whip the double cream and either pipe or spread it on top. Sprinkle with chocolate.
Chill until required.