Category
Dessert
Serves
8
Prep
30 Minutes
Ingredients
- 200ml strong coffee
- 200g pack Sponge fingers/Savoiardi biscuits
- 250g tub mascarpone cheese
- 1-2 tbs caster sugar
- 2 egg yolks
- 150ml whipping cream
- few squares dark chocolate OR 1 tbs cocoa powder
Instructions
- Make the coffee and pour into a shallow bowl to cool,Meanwhile make the filling. In a medium bowl mix the mascarpone cheese with the sugar and egg yolks and beat with your Circulon solid spoon until smooth
- Whip the cream and keep chilled,Dip the sponge fingers briefly into the coffee on each side then arrange half of them neatly in a rectangle shape on a deep plate or in a shallow bowl,Spoon on two thirds of the mascarpone mixture onto the soaked biscuits and carefully smooth over the top with your Circulon Turner,Dip the rest of the biscuits and arrange over the top then spread over the remaining mascarpone mixture,Pipe or spread over the whipped cream then grate over the chocolate or sprinkle on the cocoa powder to finish,Keep refrigerated until ready to serve, then slice and serve with your Circulon Turner
If any of your group cannot eat raw eggs, then omit them from the recipe. It won’t be quite as rich, but it will still be delicious!
