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(serves 8)

125 ml whipping cream
3 eggs
50g sugar
250g mascarpone cheese
125ml cold instant espresso coffee, cooled
16 small sponge fingers
Cooca powder for dusting
(Optional) 25ml liquor

1. Mixing Bowl A: Using the balloon whisk, whisk cream, starting at low speed to prevent splattering and gradually increasing to high speed. Whisk until soft peaks form.

2. Separate the yolk and white from all the 3 eggs.

3. Mixing Bowl B: Using the balloon whisk, whisk the egg yolk with 25g sugar until fluffy. Start at low speed then gradually increase to high speed. If it leaves a ribbon trail when dropped from the whisk, it's done.

4. Mixing Bowl C: Whisk the egg white with 25g sugar until fluffy.

5. Add liquor (optional) into Mixing Bowl B (e.g. Tia Marie, Kahlua, brandy). Slowly add mascarpone cheese, 2 tbsp. at a time and fold into the mixture manually until soft.

6. Using the whipped cream in Mixing Bowl A, fold in manually into Mixing Bowl B.

7. Using the egg white in Mixing Bowl C, fold in manually into Mixing Bowl B.

8. Pour coffee into a shallow dish. Dip sponge fingers into the coffee. The sponge fingers should be fairly well soaked but not soggy.

9. Line base of container with sponge fingers, then spread the layer of mascarpone mixture over. Repeat, alternating between the sponge fingers and mascarpone mixture. This should end with the mascarpone as the top layer.

10. Chill in refrigerator for at least 1 hour before serving. Dust with cocoa powder before serving.

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