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Sunday, 26 February 2012
This recipe was given to me by Neena, my co-sister who is an expert in making desserts. Those who dont like the idea of raw eggs in it can substitue it with whipped cream , how bad could that substitution be (except for the coronaries!).
100ml strong Kahlua Liquer (can substitute with Marsala)
16 sponge fingers (available at sainsbury's) or sponge cake
3 eggs separated
pinch of nutmeg (optional)
250g mascarpone cheese
60g grated chocolate
1.Add 30g sugar to coffee and stir until dissolve. Add liquor.
2.Beat the egg yolk with nutmeg and remaining sugar until mixture has thicken. Stir in mascarpone.
3.Beat egg whites until stiff and fold the mascarpone mixture into the egg whites. Pls fold gently in clockwise direction, be careful not to burst the air bubbles in the whites.
4.You can dip half the sponge fingers in the coffee mixture and arrange them in a 20cm serving dish. top with half the mascarpone mixture. Dip the other half of the sponge fingers and arrange on top of the mascarpone mixture and then cover with the remaining mascarpone mixture and decorate with grated chocolate.
5. If using a sponge cake then line the cake and pour half the coffee mixture evenly and mascarpone and repeat.
6.Chill for at least 4 hours before you serve.