Thursday 30 May 2013


Click here for the 'Seeds of Eaden' seed shop

You can't get any more Italian than this classic dessert.  Serves 6-8.

175 g / 6 oz caster sugar
3 eggs
50 g / 1.75 oz plain chocolate
4 tablespoons amaretto
175 ml / 6 fl oz double cream
150 g / 5.5 oz mascarpone
16 sponge fingers
200 g / 7 oz cocoa powder
100 ml / 3.5 fl oz espresso or strong instant coffee


Soak the sponge fingers in the espresso.  Arrange them in the bottom of your dish.

Separate out the egg yolks and whisk together with the amaretto.  Gradually add the sugar, beating until the sugar has dissolved completely.  Stir in the mascarpone cheese and grated chocolate.  Whip the cream and fold into the mixture to make a mascarpone cream.

Cover the sponge fingers with with half of the mascarpone cream mixture.  Layer the remaining sponge fingers and mascarpone cream.  Cover the dish and chill overnight in the fridge.

Dust with cocoa powder just prior to serving.

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